Shawarma Spring Roll Sanjeev Kapoor Khazana

The taste of shawarma in a spring roll! Yum! And with French Fries, a leafy salad and pickled beetroots and carrots on the side, this is going to be mindblowing.

SHAWARMA SPRING ROLL

Ingredients

2 boneless chicken breasts
Salt to taste
cup yogurt
1 tbsp garlic paste
1 tsps all spice
1 tsp cumin powder
1 tsp onion powder
tsp paprika powder
Crushed black peppercorns to taste
3 tbsps oil
1 medium carrot, peeled and cut into thin strips
small cabbage, finely shredded
1 cup ready-made aioli
1 tsps red chilli-garlic chutney
4-6 spring roll sheets
Refined flour slurry as required
Oil for deep frying
To serve
French fries as required
Leafy salad as required
Pickled carrot as required
Pickled beetroot as required

Method

1. Take chicken breasts in a large bowl. Add salt, yogurt, garlic paste, all spice, cumin powder, onion powder, paprika powder, crushed black peppercorns and mix well. Set aside to marinate for 30 minutes.
2. Heat oil in a non-stick grill pan. Place the chicken breasts on it and grill on high heat for 3-4 minutes. Flip and cook the other side for 3-4 minutes as well. Reduce the heat to medium and continue to cook till done.
3. Take the pan off the heat and place the grilled chicken breasts on a worktop and shred them. Transfer in a large bowl.
4. Add carrot, cabbage, aioli, and red chilli-garlic chutney and mix till well combined.
5. Take a spring roll sheet, add a portion of the chicken mixture on one side, apply some refined flour slurry on the sides and roll it into a spring roll.
6. Heat sufficient oil in a kadai. Gently slide in the spring rolls and deep fry till golden brown and crisp. Drain on an absorbent paper.
7. Diagonally slice the spring roll in half and arrange on a serving plate. Serve hot with French fries, leafy salad, pickled carrot and pickled beetroot.

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