ഇന്ന് ഞാൻ ഉണ്ടാക്കിയ സ്പെഷ്യൽ നാലുമണി പലഹാരം ഇതാണ് | Spring Roll Recipe in Malayalam

Ingredients:

 For the sheet:-

• Maida 2 cups (280g)
• Water 1/2 cup (115ml)
• Salt 1/2 tsp

 For the filling:-

• Carrot 2 large (150g)
• Piece of cabbage (150g)
• Cooked chicken 150g
• Ginger 2 inch piece (10g)
• Garlic 5 big cloves (15g)
• Green chili 2 (10g)
• Onion 1/2 (50g)
• Spring onion 2 tbs
• Soya sauce 1 tbs
• Tomato sauce 1 tbs
• Vinegar 1 tsp
• Chili powder 3/4 tsp

 Method

 To make sheets:

• Make a dough by mixing flour, salt and water
• Knead for 2 minutes
• Cover and set aside for minimum 30 minutes
• After 30 minutes divide the dough into 10 equal parts
• Shape them into smooth balls
• Take one ball and roll out into small disc of 4 inch diameter
• Similarly make two more dough discs
• Now brush some oil over two discs 
• Dust some flour over them
• Now stack three discs
• Roll out this into a big round (9 inch )
• Repeat this process with rest of the dough balls
• To cook them, heat up a pan on medium flame
• Place a sheet and let this cook for 20 seconds on one side
• Flip and again cook for 20 seconds
• Keep flipping until the sheets have cooked partially
• Take out from the pan
• Allow this to rest for 3minutes
• Separate and peel the sheets
• Keep them covered until use

 To prepare filling:

• In a small bowl combine soya sauce, tomato sauce ,vinegar and chili powder; Keep this aside.
• To make filling, heat up 2 tbs of oil and add ginger and garlic
• Stir and cook for 1 - 2 minutes
• Add green chilli and carrot
• Stir and cook for 2 minutes
• Add cabbage and cook for 1 minutes
• Add chicken and mix well
• Add salt as needed followed by prepared sauce mix 
• Combine well and turn off the heat 
• Add spring onion and mix well
• Let this filling to cool down completely

 For sealing:

• Add some maida and water together to make a thick paste and keep this aside

 Assembling:

• Place 2 tbs of filling and roll tightly
• Fold the ends and apply the dough paste at the bottom
• Again roll and seal the end

 Frying

• Deep fry on low-medium flame until they turn into golden
• Remove from oil
• Serve warm with tomato ketch up