Ingredients

Chicken-500 gms
Red chilli powder – 1.5 tbsp
Turmeric powder – 1 tsp
Coriander powder – 1 tbsp
Garam masala powder – 1/4 – 1/2 tsp
Curry leaves – a few
Salt
Coconut Oil – 3 tbsp
Onion – 1 medium-sized
Ginger – a small piece
Garlic – 4 – 5 cloves
Green chilies – 3
Coriander leaves – a handful chopped
All-purpose flour – 1 cup
Corn flour – 1/2 cup
Milk or water – 1.5 – 2 cups
Egg – 3
Black pepper powder – 1/4 – 1/2 tsp
Red chilly powder – 1/2 tsp
Bread crumbs

Method

• Wash and clean the chicken pieces and add them to a pressure cooker. Add red chili powder, turmeric powder, coriander powder, salt, and few curry leaves. Squeeze and mix the chicken with all the masalas. Cover and cook on a medium flame for one whistle. Separate the chicken from the bones and give a crush in the mixer.
• Heat oil in a pan, add curry leaves and Onion, Saute till it becomes soft. Add crushed ginger, garlic and green chilies and cook till the raw smell goes. Add the chicken mix and cook till it becomes dry or a little crispier. Keep this aside.
• In a bowl add maida, cornflour and salt mix well add water little by little until you get the perfect semi-thick consistency. Heat a Tawa and pour a spoon full of batter and spread to get a thin dosa/Pancake.You will get around 15 Pancakes with this batter.
• In a bowl beat 2 eggs by adding salt, pepper powder, and chili powder.
• Take a pancake, fill it with a spoon of chicken masala. Fold from the left and right ends and roll from one end and gently press so that it will stay firm or apply some water on the ends to stick on. Repeat the same with rest of the Pancakes.
• Dip each rolls in the beaten egg and coat it with bread crumbs. Repeat the same with the rest of the rolls.
• Heat oil in a deep pan. Deep fry each rolls until you get a golden yellow shade.
• Transfer the rolls into a tissue paper so that excess oil would be absorbed.

Spring Rolls is now ready. Enjoy with Tomato ketchup!!