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We hope you got benefit from reading it, now lets go back to baked veggie spring rolls with indian flavour - fusion style recipe. You can have baked veggie spring rolls with indian flavour - fusion style using 15 ingredients and 14 steps. Here is how you achieve that.
The ingredients needed to cook Baked Veggie Spring Rolls with Indian Flavour - Fusion Style:
- Provide 1 cup of each of cabbage, carrots, red, green & yellow bell peppers, sliced.
- Use 1-2 of onion, sliced.
- You need 1 tbsp. of oil.
- Take 1 tsp. of mustard seeds.
- Get 1 tsp. of garlic, chopped.
- Take 1-2 sprig of curry leaves.
- Use to taste of salt.
- Take 2 tbsp. of roasted peanuts, crushed.
- Get 1-2 tbsp. of fresh grated coconut.
- Use 1 tbsp. of roasted gram flour.
- You need 1 tsp. of sambar powder.
- Use 1-2 tsp. of red chili flakes.
- Provide 1 tbsp. of spring onion, chopped.
- Take 10-12 of spring roll sheets.
- Get of oil to brush.
Steps to make Baked Veggie Spring Rolls with Indian Flavour - Fusion Style:
- Slice all the veggies..
- Heat oil in a pan and temper with mustard seeds. After it stops spluttering, add the garlic and fry till it changes colour..
- Then add the onions and curry leaves. Saute till it turns slightly brown..
- Then add the carrots first and stir fry for a minute..
- Next add all the veggies and salt. Continue to saute for 2-3 minutes..
- Add crushed peanuts, roasted gram flour, coconut, sambar powder & chili flakes..
- Mix everything well and switch off the flame. Set it aside to cool down..
- Take one spring roll sheet and place 1-2 tbsp. of the veggie filling on one corner of it as shown..
- Roll it over till the centre..
- Apply some water on either sides and tuck them in from both ends..
- Then roll over again till the end & apply some more water at the tip of the sheet..
- Brush them with oil & arrange all the rolled up spring rolls over a greased baking tray lined with butter paper..
- Bake at 180 degrees C. for 18-20 minutes. Set aside on a wire rack to cool down..
- Garnish with spring onion and then enjoy as a tea-time snack or as an appetizer with sauce, green chutney or any dip..
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