Tandoori Chicken Spring Rolls |Ramadan Recipes | Indian Cooking |Cook with Anisa | #Ramadan #Recipes

chicken

🥗Healthier: tofu

💰Cheaper: chicken thighs

Tofu offers a plant-based option, while chicken thighs are more affordable.

tandoori masala

🥗Healthier: homemade spice blend

💰Cheaper: curry powder

A homemade blend can be lower in sodium and tailored to taste.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt adds protein and creaminess with fewer calories.

spring roll wrappers

🥗Healthier: rice paper

💰Cheaper: wonton wrappers

Rice paper is gluten-free, while wonton wrappers are often less expensive.

Heat oil in a preheated pan and add sesame seeds, frying for about 10 seconds.

Add chopped onions to the pan and cook until soft.

Add chicken pieces to the pan and mix well.

Stir in ginger and garlic paste and green chilies, mixing everything together.

Cover the pan and let the water from the chicken evaporate.

Once the water has evaporated, add spices, mint sauce, sweet corn, parboiled potatoes, and salt, mixing thoroughly.

Taste the mixture and adjust salt if necessary, then let it cool down.

Blitz the mint and coriander together and mix into the cooled chicken mixture along with spring onions and optional lemon juice.

Prepare a paste with flour and water for sealing the spring rolls, ensuring it's not too thin or thick.

Take a spring roll sheet, brush the edges with the paste, and add a small amount of filling before rolling tightly.

Demonstrate two methods of rolling the spring rolls, ensuring they are sealed properly with the paste.

Fry the spring rolls in hot oil until golden brown and crispy, or alternatively, bake or air fry them.

Serve the spring rolls hot.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens