Spring Rolls Ki Jageh Bana DESI BREAD PAKODA?🧑🏻‍🍳🌝😂

Ingredients

• 200 g Egg Noodles (dry, broken into bite‑size pieces)
• 2 tbsp Rice Vinegar (adds bright acidity)
• 3 tbsp Soy Sauce (use low‑sodium for better balance)
• 0.5 tsp Salt (adjust to taste)
• 1 small Red Chili (thinly sliced; optional for heat)
• 0.25 tsp Black Pepper (freshly ground)
• a pinch Asafoetida (Hing) (optional, adds umami depth)
• 1 tbsp Lemon Juice (freshly squeezed)
• 100 g All‑Purpose Flour (for the spring‑roll sheet batter)
• 30 g Cornflour (adds crispness to the sheet batter)
• 150 ml Water (lukewarm for batter)
• 2 tbsp Ghee (for double‑coating and frying)

Instructions

1. Prepare the Soy‑Vinegar Sauce

   In a small saucepan combine rice vinegar, soy sauce, salt, sliced red chili, black pepper, a pinch of hing, and lemon juice. Stir and bring to a gentle simmer for 1‑2 minutes, then remove from heat.

   Time: PT5M

   Temperature: Medium heat

2. Boil the Noodles

   Bring a large pot of water to a rolling boil, add a pinch of salt, then add the egg noodles. Cook according to package instructions (usually 6‑8 minutes) until al dente. Drain using a strainer and set aside.

   Time: PT10M

   Temperature: Boiling

3. Make the Spring‑Roll Sheet Batter

   In a mixing bowl whisk together all‑purpose flour, cornflour, and lukewarm water until a smooth, pourable batter forms (similar to a thin pancake batter). Let rest for 2 minutes.

   Time: PT5M

4. Form and Double‑Coat the Sheets

   Heat a non‑stick skillet over medium‑high heat and lightly brush with a thin layer of ghee. Pour a small circle of batter (≈8 cm diameter) and swirl to spread thinly. Cook 30‑45 seconds until the surface sets, then flip and cook another 30 seconds. Remove the sheet, brush both sides with melted ghee, and set on a plate. Repeat until batter is used up.

   Time: PT8M

   Temperature: Medium‑high

5. Fry the Sheets Until Golden

   In the same skillet add a little more ghee (about 1 tbsp) and fry each pre‑coated sheet for 1‑2 minutes per side until golden and crisp. Transfer to a paper‑towel‑lined plate to drain excess fat.

   Time: PT5M

   Temperature: Medium

6. Toss Noodles in the Sauce

   Return the cooked noodles to the large pot, pour the hot soy‑vinegar sauce over them, add a splash of reserved noodle water if needed, and toss quickly over low heat for 1‑2 minutes until evenly coated.

   Time: PT2M

   Temperature: Low

7. Plate and Serve

   Divide the sauced noodles between plates, arrange 2‑3 crispy spring‑roll sheets on top, and drizzle any remaining sauce. Serve immediately while hot and crunchy.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

10 g

Carbohydrates

55 g

Fat

10 g

Fiber

3 g