INGREDIENTS
Tandoori Spring Rolls
Servings - 7
INGREDIENTS
All purpose flour - 100 grams
Salt - 1/4 teaspoon
Oil - 2 teaspoon
Water - 60 milliliters
Oil - 2 teaspoons
Garlic - 1 teaspoon
Green chili - 1 teaspoon
Onions - 30 grams
Carrot - 40 grams
Bell pepper - 80 grams
Cabbage - 40 grams
Salt - 1/4 teaspoon
Black pepper - 1/4 teaspoon
Boiled noodles - 100 grams
Soy sauce - 1 teaspoon
Green chili sauce - 2 teaspoons
All purpose flour - 2 tablespoons
Water - 45 milliliters
All purpose flour - to paste
Oil - for frying
Yogurt - 190 grams
Roasted gram flour - 30 grams
Ginger garlic paste - 1 teaspoon
Salt - 1/4 teaspoon
Black salt - 1/4 teaspoon
Red chili - 1/4 teaspoon
Paprika - 1 1/2 teaspoon
Turmeric - 1/4 teaspoon
Cumin powder - 1/2 teaspoon
Dry mango powder - 1/2 teaspoon
Garam masala - 1/4 teaspoon
Tandoori masala - 2 teaspoon
Dry fenugreek leaves - 1 teaspoon
Coriander - 1 tablespoon
Lemon juice - 1 tablespoon
Mustard oil - 2 teaspoons
Charcaoal
Ghee - 2 teaspoon
Oil