Name: Chicken tikka spring rolls recipe by Lata Lala at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: Chicken tikka, cooked 12 medium sized boneless pieces; Spring roll sheets 8-10; Onion, finely chopped 1, medium; Fresh mint sprigs, finely chopped ,1 tablespoon; Fresh coriander leaves, finely chopped – 2 tablespoon; Ginger, finely chopped 1 teaspoon; Green chilli, finely chopped, 1; Mint chutney – 3 tablespoon; Lemon juice 3 teaspoon; Mayonnaise 3 tablespoon; All purpose flour/ maida, for sealing – 2 tablespoon; Water as required to make slurry/paste; Oil for frying

Ingredients Serving: 8

Chicken tikka, cooked 12 medium sized boneless pieces
Spring roll sheets 8-10
Onion, finely chopped 1, medium
Fresh mint sprigs, finely chopped ,1 tablespoon
Fresh coriander leaves, finely chopped – 2 tablespoon
Ginger, finely chopped 1 teaspoon
Green chilli, finely chopped, 1
Mint chutney – 3 tablespoon
Lemon juice 3 teaspoon
Mayonnaise 3 tablespoon
All purpose flour/ maida, for sealing – 2 tablespoon
Water as required to make slurry/paste
Oil for frying

Instructions

Cut the chicken tikka pieces into small dices and put it in a bowl.
Add finely chopped mint, coriander leaves, green chilli, ginger, onion, 2 teaspoon lemon juice, 1 ½ tablespoon mint chutney, 2 tablespoon mayonnaise and mix well.
Add salt
Mix all purpose flour and water to a smooth paste/slurry
Place a spring roll sheet on the work surface.
Put generous amount of chicken tikka mixture diagonally, leaving the edges for folding.
Now roll it tightly and seal the edges with the flour mixture/slurry
Heat sufficient oil in a wok.
Deep fry spring rolls till golden brown and crisp.
Drain on absorbent paper.
To make dip :
Combine remaining mayonnaise, remaining mint chutney and remaining lemon juice in a bowl.
Mix well and serve with spring rolls

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