• Tail (Oil) 3 Tbsp
  • Lehsan Adrak Paste (Ginger Garlic Paste) 1 Tbsp
  • Pyaz (Onion) 1 Small
  • Shredded Chicken (Boiled With Salt) 1 Breast
  • Kuti Lal Mirch (Chili Flakes) 1 Tbsp
  • Paprika 1 Tsp
  • Namak (Salt) 1-1/2 Tsp or To Taste
  • Ketchup 4 Tbsp
  • Sweet Chili Sauce 2 Tbsp
  • Soy Sauce 1 Tbsp
  • Mayonnaise  2 Tbsp
  • Band Gobi (Cabbage) 1/2 Bunch
  • Gajar (Carrot) 4 (1/2 Kg)
  • Shimla Mirch (Capsicum) 2 Medium
  • Hara Pyaz (Spring Onion) 1
  • Roll Patti (Spring Roll Pastry) As Required
  • Maida (All Purpose Flour) 3 Tbsp Mix With Water


Filling Preparation:

In pot, add oil, ginger garlic paste, onion and fry until translucent.

Add shredded chicken, chili flakes, salt, paprika and cook for 1-2 minutes.

Add ketchup, sweet chili sauce, soy sauce, mayonnaise and cook until chicken is done.

Add cabbage, carrot, capsicum, spring onion and cook for 2-3 minutes.

Let it cool down before roll filling.


In small bowl, add 4 tbsp all purpose flour, water and mix it to make paste for binding rolls.

Take roll sheets (patti), add filling and fold both sides, apply all-purpose flour paste and fold it.

Prepare the remaining rolls similarly (40 rolls) and can be stored up to a month in freezer.

In wok, heat cooking oil and fry until golden brown.

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