Topic: Chicken Spring Rolls - Malabar Style

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I have transposed this recipe from the video by cook Nisa Homey.  It is her work and this is simply to provide written transcript of the recipe for ease. I take no creative credit for this recipe.  I do suggest watching the video for technique.  On the occasions that I have made these I always receive comment about how good they are. 

https://www.youtube.com/watch?v=eoW_dpjOdnQ

The wrappers are tricky and could probably be substituted with bought fresh or frozen Chinese style Spring Roll wrappers.  In the past I have used my steel tawa (slightly concave) with good results. Yesterday I bought and seasoned a cast iron model (flat) which didn't perform as well. I think due to the more uneven surface finish.  I might see what I can do to smooth it by tooling in some way then reconditioning it.  On this part of the recipe using the right amount of water in the batter is crucial.  Not enough and you'll have really thick wrappers and too much water will give steam bubbles that leave holes in the wrapper.

Ingredients:
Part 1:
250 g Chicken cut into small chunks (10 to 15 pieces)
1 tsp Kashmiri Chili Powder
1 tsp Coriander powder
1/2 tsp Turmeric
3/4 tsp salt
Water to cover in a small pan.

Part 2:
2 Cups Maida Flour (plain)
2 tsp Corn Flour
1/4 tsp salt
Water to make a free flowing batter

Part 3:
1 TBSP Vegetable Oil
1 Onion (chopped small to medium)
1 Green Chili (sliced thin)
6 cloves Garlic
1" Ginger  (I use 1 heaped TBSP Garlic Ginger paste)
Salt to preference
1 tsp Garam Masala
2 TBSP fresh Coriander leaves and stalks (rough chopped)

Part 4:
Egg
Breadcrumbs

Method.
Part 1:
Combine all ingredients in a small pan and bring to the boil.
Reduce heat and simmer till chicken is cooked.
Drain and allow to cool.
Shred or chop chicken to small pieces.

Part 2:
Combine dry ingredients.
Add water gradually while stirring to mix.
A smooth flowing batter is required. (I ended up using about 4 1/2 cups)
Note: I guess a hand or electric beater could be used here.
Reserve 2 - 3 TBSP of batter to seal wrapped rolls.
Heat a crepe pan or tawa to low medium heat.
Distribute and spread 1 1/2 soup ladles of batter to the pan (see video for technique)
Cook and stack each wrapper and keep covered.

Part 3:
Heat oil in a curry pan
Add onion, Green chili, Garlic, Ginger and pinch of salt.
Cook till onion is translucent.
Add shredded chicken
1 tsp Garam Masala
Taste and adjust salt / seasoning to preference.
(Nisa says here that this can be ground at this point or left as it is.)
Add chopped fresh Coriander and stir through.
Remove heat and allow to cool completely.

Part 4:
Wrap 1 heaped TBSP of filling in each wrapper sealing with reserved batter.
Egg wash and breadcrumb each roll. (I've done with and without crumbs. Both good)
Fry the rolls in oil heated to 160' C until golden.

I think that's about it.  Watch the video. These are really nice.

I was inspired to search for the recipe after eating a similar thing from the T/A section of a large Indian Grocery Store in Wentworthville (ie Little India Sydney) a year ago.  This recipe was the nearest I could find and it didn't disappoint.  These are actually better than the ones I bought.  With the spicing given here they are mild enough for kids to eat.  If you like a bit of kick, use hot chili instead of kashmiri.

I see I didn't need to do this.
https://www.nisahomey.com/2015/06/malabar-chicken-spring-rolls-iftar-recipes.html

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Pictures.
The filling
Cooked
Inside.

This batch doesn't look like the video ones. My previous attempts did but this time I had problems with the wrappers and I didn't egg and crumb them.  They were still delicious though.