Ingredients:
- Boneless chicken fillets ½ kg
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tsp
- Lehsan powder (Garlic powder) 1 & ½ tsp
- Zeera powder (Cumin powder) 1 & ½ tsp
- Onion powder 1 & ½ tsp
- Laung powder (Clove powder) ¼ tsp
- Darchini powder (Cinnamon powder) ½ tsp
- Lemon juice 1 tbs
- Dahi (Yogurt) hung 3-4 tbs
- Cooking oil 2 tbs
- -Cooking oil 1-2 tbs
- Lehsan (Garlic) chopped 1 tbs
- Gajar (Carrots) julienne 1 Cup
- Shimla mirch (Capsicum) julienne 1 Cup
- Band gobhi (Cabbage) shredded 1 & ½ Cup
- Hara pyaz (Spring onion) chopped 1 Cup
- Namak (Salt) ½ tsp or to taste
- Kali mirch (Black pepper) crushed ½ tsp
- Lehsan powder (Garlic powder) ½ tsp
- Soy sauce 1 tbs
- Dahi (Yogurt) hung 3 tbs
- Tahini paste 4 tbs
- Namak (Salt) 1 pinch
- Kali mirch powder (Black pepper powder) 1 pinch
- Pickled jalapenos chopped 3 tbs
- Maida (All-purpose flour) 2 tbs
- Water 3-4 tbs
- Roll sheet/Manda patti as required
- Cooking oil for frying
Directions:
Cut chicken into thin strips & set aside.
In a bowl,add red chilli powder,salt,coriander powder,garlic powder,cumin powder,onion powder, clove powder,cinnamon powder,lemon juice,yogurt and whisk well.
Add chicken strips,mix well and marinate for 15 minutes.
In a wok,add cooking oil,marinated chicken,mix well and cook on medium flame for 6-8 minutes then cook on high flame until it dries up.
Take out in a bowl,in the same wok,add cooking oil,garlic and mix well.
Add carrots,capsicum and mix well.
Add cabbage,spring onion and mix well.
Add salt,black pepper crushed,garlic powder,soy sauce,mix well and stir fry for a minute.
Take out in the same bowl and let it cool.
In a small,add yogurt (for storage replace yogurt with mayonnaise),tahini paste,salt,black pepper powder,whisk well & set aside.
Add pickled jalapenos,tahini sauce,mix well & set aside.
In small bowl,add all-purpose flour,water & whisk well until smooth & set aside.
Take roll sheet/manda patti (4 inch),add prepared shawarma filling (30g),fold over the sides,roll up and apply all-purpose flour paste and dip both ends in flour paste.
Prepare the remaining rolls similarly (makes 24-25).
Can be stored in freezer for up to 2 months.
Deep Fry:
In a wok,heat cooking oil (150C) and fry on low flame until golden & crispy.
Air Fry:
Grease shawarma spring rolls with oil & air fry at 160C for 10-12 minutes (flip in between once after 6 minutes).
Serve with tomato ketchup!
Tip: Dip sides in slurry to avoid leaking.
Ajza:
- Boneless chicken fillets ½ kg
- Lal mirch powder (Red chilli powder) 1 & ½ tbs or to taste
- Namak (Salt) 1 tsp or to taste
- Dhania powder (Coriander powder) 1 & ½ tsp
- Lehsan powder (Garlic powder) 1 & ½ tsp
- Zeera powder (Cumin powder) 1 & ½ tsp
- Onion powder 1 & ½ tsp
- Laung powder (Clove powder) ¼ tsp
- Darchini powder (Cinnamon powder) ½ tsp
- Lemon juice 1 tbs
- Dahi (Yogurt) hung 3-4 tbs
- Cooking oil 2 tbs
- -Cooking oil 1-2 tbs
- Lehsan (Garlic) chopped 1 tbs
- Gajar (Carrots) julienne 1 Cup
- Shimla mirch (Capsicum) julienne 1 Cup
- Band gobhi (Cabbage) shredded 1 & ½ Cup
- Hara pyaz (Spring onion) chopped 1 Cup
- Namak (Salt) ½ tsp or to taste
- Kali mirch (Black pepper) crushed ½ tsp
- Lehsan powder (Garlic powder) ½ tsp
- Soy sauce 1 tbs
- Dahi (Yogurt) hung 3 tbs
- Tahini paste 4 tbs
- Namak (Salt) 1 pinch
- Kali mirch powder (Black pepper powder) 1 pinch
- Pickled jalapenos chopped 3 tbs
- Maida (All-purpose flour) 2 tbs
- Water 3-4 tbs
- Roll sheet/Manda patti as required
- Cooking oil for frying
Directions:
Chicken ko thin strips mein cut ker lein & side per rakh dein.
Bowl mein lal mirch powder,namak,dhania powder,lehsan powder,zeera powder,onion powder, laung powder,darchini powder,lemon juice aur dahi dal ker ache tarhan whisk ker lein.
Chicken strips dal ker ache tarhan karein aur 15 minutes kliya marinate ker lein.
Karahi mein cooking oil aur marinated chicken dal ker ache tarhan mix karein aur darmiyani ancch per 6-8 minutes kliya paka lein phir tez ancch per sukh janay tak paka lein.
Bowl mein nikal lein,us he karahi mein lehsan dal ker ache tarhan mix ker lein.
Gajar aur shimla mirch dal ker ache tarhan mix karein.
Band gobhi aur hara pyaz dal ker ache tarhan mix ker lein.
Namak,kali mirch crushed,lehsan powder aur soy sauce dal ker ache tarhan mix karein aur ek minute kliya stir fry ker lein.
Us he bowl mein nikal lein & thanda ker lein.
Chotay bowl mein dahi (storage kliya dahi ki jagha mayonnaise use ker saktay han),tahini paste,namak aur kali mirch powder dal ker ache tarhan whisk ker lein & side per rakh dein.
Pickled jalapenos & tahini sauce dal ker ache tarhan mix ker lein & side per rakh dein.
Chotay bowl mein maida aur pani dal dein aur smooth hunay tak ache tarhan whisk ker lein & side per rakh dein.
Roll sheet/manda patti (4 inch) lein aur tayyar shawarma filling (30g) dal ker tamam sides ko fold ker ka roll ker lein aur maida ka paste laga lein aur dono sides ko maida ka paste mein dip ker lein.
Is he tarhan baqi rolls bhi tayyar ker lein (makes 24-25).
2 months kliya freezer mein store ker saktay han.
Deep Fry:
Karahi mein cooking oil (150C) garam karein aur halki ancch per golden & crispy hunay tak fry ker lein.
Air Fry:
Spring rolls per oil laga lein aur 160C per 10-12 minutes kliya air fry ker lein (flip in between once after 6 minutes).
Tomato ketchup ka saath serve karein!
