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| Prep Time | 40 minutes |
| Servings |
people
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Ingredients
- Boneless Chicken - 2 cups
- All purpose flour(Maida) - 1/2 cup
- Corn flour - 1 tbsp
- Milk - 1 cup
- Soda(bi-carb - A pinch) -
- Onion(finely chopped) - 1 no
- Carrot(grated) - 1/2 cup
- French beans(finely chopped) - 7 nos
- Cabbage(finely chopped) - 1/2 cup
- Ajinomoto(A pinch) -
- White pepper powder - 1/2 tsp
- Soya Sauce - 2 tsp
- Water - 1 tbsp
- Oil(As reqd) -
- Salt(As reqd) -
Ingredients
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Instructions
- Sprinkle in ajinomoto, white pepper and salt.
- Toss in the shredded chicken and mix well.
- Add soya sauce and mix well till dry.
- Heat a nonstick pan and pour a ladle full of the batter and spread it evenly in circles to form a dosa.
- When the bottom of the pancake is cooked, remove it from the pan and keep aside.(Don¦t cook the top part of the pancake).
- Repeat the procedure with the remaining batter.
- Spoon the chicken stuffing on the cooked side of the pancakes and wrap it up well.
- In a small bowl mix corn flour and water. Seal the sides with the corn-flour paste and keep it aside.
- Heat oil in a deep frying pan and fry rolls on till it becomes golden brown in colour.
- Chicken spring rolls are ready. Cut and serve hot with ketchup.
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