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The ingredients needed to cook Baked Veggie Spring Rolls with Indian Flavour - Fusion Style:
- You need 1 cup each of cabbage, carrots, red, green & yellow bell peppers, sliced
- Prepare 1-2 onion, sliced
- Use 1 tbsp. oil
- You need 1 tsp. mustard seeds
- Use 1 tsp. garlic, chopped
- Prepare 1-2 sprig curry leaves
- Prepare to taste salt
- Take 2 tbsp. roasted peanuts, crushed
- Use 1-2 tbsp. fresh grated coconut
- Prepare 1 tbsp. roasted gram flour
- Use 1 tsp. sambar powder
- Provide 1-2 tsp. red chili flakes
- Use 1 tbsp. spring onion, chopped
- Use 10-12 spring roll sheets
- Use 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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