Risso Chicken Spring Roll
Lunch • India
How to Make Risso Chicken Spring Roll (Traditional & Healthy Version)
Risso Chicken Spring Roll is a delectable fusion snack, popular in many urban Indian households and cafes. Though inspired by global cuisine, Indian spring rolls have found their place in festival feasts and celebratory gatherings, especially during Holi and Diwali, where finger foods are highly sought after. In this healthy vegetarian-adapted recipe, we substitute chicken with soya granules and paneer for an authentically Indian, protein-rich filling, wrapped in whole wheat 'atta' sheets for a nutritious twist. The rolls are lightly pan-fried on a tawa, giving them a crispy exterior without excessive oil. The taste is a harmonious blend of Indian spices like garam masala and dhania powder, combined with fresh vegetables and herbs. These spring rolls are a great choice for lunchboxes, picnics, or as party snacks, offering a satisfying crunch and flavorful bite. The recipe is easy to prepare and can be adapted to suit various dietary needs, making it a favorite across generations. Whether enjoyed as a lunch treat or a festive appetizer, Risso Chicken Spring Roll brings together the best of Indian taste and health consciousness.
Ingredients(for 2 medium spring rolls per serving)
- 1 cup Whole wheat atta (आटा)
- 1/2 cup Soya granules (For vegetarian adaptation)
- 1/4 cup Paneer (Cottage cheese)
- 1/4 cup, grated Carrot (गाजर)
- 1/4 cup, finely chopped Capsicum (शिमला मिर्च)
- 1/4 cup, chopped Onion (प्याज)
- 1 tsp Ginger-garlic paste (अदरक-लहसुन पेस्ट)
- 1/2 tsp Garam masala (गरम मसाला)
- 1/2 tsp Dhaniya powder (Coriander powder)
- to taste Salt (नमक)
- 1/4 tsp Black pepper (काली मिर्च)
- 2 tbsp, chopped Fresh coriander leaves (हरा धनिया)
- 1 tbsp Oil (For pan-frying)
Instructions
- 1
Prepare the dough by mixing whole wheat atta with a pinch of salt and enough water to make a soft, pliable dough. Let it rest for 10 minutes.
10 minutes
Cover the dough with a damp cloth to prevent it from drying.
- 2
Boil soya granules in water for 5 minutes, drain, and squeeze out excess water. Set aside.
5 minutes
Ensure soya granules are properly drained for a non-soggy filling.
- 3
Heat oil in a pan. Add ginger-garlic paste, followed by onions, carrots, and capsicum. Sauté for 2-3 minutes.
3 minutes
Cook on medium flame to retain crunchiness of vegetables.
- 4
Add boiled soya granules and paneer to the pan. Sprinkle garam masala, dhaniya powder, black pepper, and salt. Mix well and cook for another 2 minutes.
2 minutes
Mash paneer lightly to bind the filling.
Why This Dish is Healthy
By replacing refined flour with whole wheat atta and using soya granules instead of chicken, this recipe delivers high protein and fiber with lower saturated fat. The use of fresh vegetables increases micronutrient content, while pan-frying on a tawa reduces unnecessary calories. This makes the Risso Chicken Spring Roll a healthier choice for lunch or snack, supporting weight management and balanced nutrition.
This Risso Chicken Spring Roll uses whole wheat atta, soya granules, and paneer, providing a balanced mix of complex carbohydrates, protein, and fiber. Vegetables like carrot and capsicum add vitamins A and C, along with antioxidants. Soya granules are rich in plant-based protein, and paneer contributes calcium and essential amino acids. The minimal use of oil ensures the fat content remains controlled, making it ideal for calorie-conscious diets.
Pro Tips
- 💡Tip 1: Use freshly made atta sheets for best texture.
- 💡Tip 2: Squeeze soya granules thoroughly to avoid soggy filling.
- 💡Tip 3: Seal edges well with water to prevent filling leakage during cooking.
Storage & Serving
Store cooked spring rolls in an airtight container in the refrigerator for up to 2 days. Reheat on a tawa or in an oven to restore crispiness. Avoid freezing as the texture may change.
Best served: Breakfast or Lunch
Nutrition Facts
| Nutrient | Per 100g |
|---|---|
| Energy | 160.0 kcal |
