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Tuesday, August 9, 2011

Chicken Pancake Springrolls.....



Ingredients...

For the Pancakes...

Maida- 1 cup
Cornflour- 1 tbsp
Coconut Milk powder- 1 tbsp (optional)
Salt to taste
Water as reqd...

For the springroll..

Egg white- 1 beaten
Salt a pinch
Bread crumbs as reqd
Oil to deep fry..

U can use any type of filling like samosa filling, veg, mutton anything.. Keep the mixture dry..Thats it...

Method...
Mix all the ingredients for the pancakes and make a loose batter... The cocnsistency shud be thinner than dosa batter... Now, heat a tawa and pour half a ladleful of this batter and make thin medium sized pancakes... Flip it over and cook both sides till very very light brown colour and keep aside...Fill each pancake with the masala of ur choice and roll as u roll a springroll..Now, dip each prepared pancake springroll into the egg white and then breadcrumbs..Deepfry till golden brown....Ur Pancakes Springrolls are ready to be served hot and Njoy with any sauce of your choice!!!

Tips:
1. The pan-cake batter shud be thin otherwise u won't be able to make thin pancakes..
2. The pancakes shud be made thin otherwise it wud break when folding and also when fried, it wud turn out to be thick layer which wudn't be tasty..
3. While folding the springroll, be sure to cover from all sides, otherwise oil wud getin thru ur springroll...
4. Oil shud be medium hot and just put 2-3 at a time or chances are there to break it..

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