Hindustan Times (Patna) - Live - - Lifestyle - By chef Rahis Khan, the Metropoli­tan Ho­tel & Spa.

Chop chicken and cel­ery finely. Add grated moz­zarella cheese and chopped prunes. Make a bat­ter of coat­ing con­sis­tency with flour and wa­ter. Line spring roll sheet with chicken and cheese mix and roll into cylin­ders. Seal ends with the bat­ter. Deep fry and serve hot with gar­lic may­on­naise or tomato sauce.

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