Kathmandu Spring Rolls
(Deep-fried Spring Rolls, Nepali Style)


* Spring roll wraps
* Oil for deep frying


* 1 lb. ground lamb (chicken can also be used)
* 1 lb. ground pork
* 1 cup finely chopped onion
* 1 cup finely chopped celery
* 1 cup carrot, grated
* 1/2 cup finely chopped scallions
* 3 tablespoons chopped cilantro
* 1 teaspoon turmeric
* 1/4 teaspoon grated nutmeg
* 1/2 teaspoon ground timur
* 1 tablespoon curry powder
* 1 teaspoon chili powder
* 1 tablespoon lemon juice
* 1 tablespoon sesame oil
* Salt and Pepper

Cooking Instructions:

In a large bowl, combine all ingredients for filling; mix thoroughly. Spread out a wrap; moisten the edges with water. Spread two tablespoons of filling mixture diagonally across the middle of the wrap. Fold both edges over the mixture and roll over, making sure that the filling is tightly enclosed. Continue making rolls for all filling mixture.

Heat oil in a deep frying pan and deep fry wrapped spring rolls until golden brown. Drain excess oil with paper towel. Arrange rolls in a plate and serve immediately with tomato achar

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Chili Papad
(Papad Seasoned with Chilies and Spices)


* 5 sheets of papad
* 1 tablespoon curry powder
* 1 tablespoon finely chopped garlic
* 1 tablespoon finely chopped ginger
* 10 fresh red chilies, finely chopped
* 5 tablespoons chopped cilantro
* 1 cup fresh chopped tomatoes
* 1 cup chopped red onion
* 2 tablespoons lime juice
* 1 tablespoon toasted cumin seeds
* 5 tablespoons musturd oil for seasoning
* 1 cup oil for deep frying
* Salt to taste

Cooking Instructions:

In a bowl, combine all ingredients for topping, including curry powder, garlic, ginger, chilies, tomatoes, onion, cilantro, toasted cumin seeds, salt and musturd oil; toss well.

On a deep frying pan, heat oil. Deep fry papad sheets, one at a time, until crispy. Do not over fry papads as they turn bitter in taste. Place fried papads on paper towel to absorb excess oil. Allow cooling for two minutes. Sprinkler three tablespoons of seasoned toppings on the fried papad. Serve immedieately.

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Chicken Phuraula
(Chicken Tenders Deep Fried in Spiced Lentil Batter)



* 2 cups flour of black lentils
* 2 beaten eggs
* 2 cups milk
* 1 teaspoon turmeric
* 1 teaspoon garlic paste
* 1 teaspoon ginger paste
* 1 teaspoon chili paste
* 1/4 teaspoon asafetida
* Salt and Pepper


* 2 lbs chicken breast, cut into 1-inch strips
* Oil for deep frying


* 1 tablespoon cumin powder
* 1 tablespoon mustard oil (vegetable oil can also be used)
* 3 fresh red chilies
* 1/2 tablespoon turmeric
* 1/2 teaspoon grated nutmeg
* 1/2 teaspoon timur (Szechwan pepper)
* 1/2 cup yogurt
* 1 tablespoon garlic paste
* 1 tablespoon ginger paste
* Salt and Pepper

Cooking Instructions:

In a blender, combine all marinating ingredients to yield a smooth paste. In a large bowl, combine all batter ingredients to form smooth batter. Cover and refrigerate until used. Marinade chicken strips in marinade for overnight in the refrigerator. Pat dry the marinated chicken pieces before dipping into the spiced lentil batter. Dip in the batter and deep fry until the chicken tenders are golden brown. Serve hot with tomato achar.

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