SPRING ROLLS

This makes a great evening snack. For parties, U can make them the previous day and keep in fridge. Next day, keep them out 1/2 hr before frying.










Ingredients :

For the dough :

Maida- 2 cups
oil -2 tbsp
Baking powder- 2 pinches
cooking soda - 2 pinches
water - enough to mix
salt- 1 tsp

Paste (1) :

Oil - 4 tsp
maida- 2 1/2 tsp

Paste (2):

Water - 2 tbsp
Maida - 3 tsp

For the stuff:
Finely cut cabbage - 1 1/2 cups
Chopped Cauliflower - 1/2 cup
Chopped capsicum - 1/2 cup
Grated carrots - 1/2 cup
Chopped spring onions- 1/2 cup
Aji- no- moto - 1/2 tsp
Soy sauce - 2 tsp
Chili sauce - 1 tsp
Tomato sauce - 2 tsp
Pepper powder - 1/2 tsp
Sugar - 1/2 tsp

Grind to paste : Garlic - 4 flakes
Red chili powder- 1 tsp

Method:
Sieve the maida twice with soda,baking powder and salt. Add oil and blend evenly with fingertips. Sprinkle water and make a stiff dough. Knead well till the dough becomes pliable( at least 10 Min's) . Keep it closed with wet cloth for 1/2 hour.

For the masala, heat 4 tbsp of oil in a pan and add onions and ground paste. Fry for a minute and add the vegetables and fry for few Min's. Then add Aji-no-moto and salt. Fry for a while and add all the sauces and cook till dry. Keep aside.

For making rolls, take 2 small balls and make two puris. Seal both the puris with paste 1. Roll this puri into thin, oblong chapatti. Spread a tbsp of masala at one corner. Apply paste 2 to the edges of the chapatti. First close the sides and then roll from one end ( where the filling is kept) to the other end to form a cylinder.
Make all the rolls in the same manner and deep fry in hot oil till crisp.

Serve hot with tomato or chili sauce.