Rec and pic cred: Ruhana Ebrahim
2x 50pc pkts Fatima's/ TYJ springroll pastry (smallest size)2 tablespoon oil1 ½ kg chicken fillet (cubed small)1 tablespoon green chillies1 tablespoon ground garlic1 ½ teaspoon salt¼ teaspoon turmeric powder2 teaspoon dhana jeeroo powder1 teaspoon lemon pepper1 tablespoon lemon juice1 ½ cups grated carrot1 ½ cups frozen corn1 green pepper (diced)150g spaghetti (broken into small pieces)Chopped dhania (coriander) Chopped spring onions2-4 tablespoon flourLai (water flour paste)
1. Boil spaghetti in salted water till done. Drain and leave aside.2. Heat oil, add spices, chillies, garlic and lemon. 3. Add chicken and cook for few minutes.4. As soon as chicken pieces turn white, add carrots, corn and green pepper. 5. Cook till little water remains in pot, then add flour. Allow to thicken. 6. Remove from stove and add spaghetti.7. Leave to cool and then add chopped greens. 8. When cooled, fill springrolls, seal closed with glue (lai) and freeze in airtight container.
INFO & TIPS
May add small cubes of cheese in filling once cooled.
May dip in egg and crumbs as well and freeze.