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Indian Cuisine
Veg Spring Rolls
Paratha and Puri
Non-Veg Curries
Dal and Soups
Biryani and Pullao
Dry dishes and Kababs
Chaat and Snacks
Chutney and Raita


250 gms maida (all-purpose flour)

1 egg

Salt to taste

100 ml milk

2-3 onions, chopped

2 capsicum, cut into long thin pieces

1 cup chopped cabbage

1 carrot grated

1/2 tbsp soya sauce

1/2 tbsp chili sauce

A pinch of ajinomoto

Oil for frying




Mix maida, egg, milk together and make a thin batter.

Heat tawa or pan and make thin pancakes from the batter.

Heat oil in another pan and fry the chopped onions and capsicum carrot and cabbage.

Add soya sauce, chili sauce, ajinomoto, salt and cook until the capsicum pieces are tender.

Now place this mixture in middle of the pancake, roll and seal the edges with the egg whites.

Repeat the process for the remaining pancakes.

Heat oil in a pan and deep fry the spring rolls until golden brown. Serve hot with tomato sauce.


Vandana Dubey's Website