Spring Rolls

Ingredients

• 2 cup Maida (all-purpose flour) (heaped)
• 4 Tablespoons Oil
• 2 pinches Baking powder
• 2 pinches Cooking soda
• 1 Teaspoon Salt
• Water (as needed)
• 2 1/2 Teaspoons Maida (all-purpose flour) (mixed with 4 Tbsp oil, paste 1)
• 3 Teaspoons Maida (all-purpose flour) (mixed with 2 Tbsp water, sealing paste 2)
• 2 cup Finely chopped cabbage
• 1 1/2 cup Grated carrot
• 1 cup Chopped cauliflower
• 1 cup Finely chopped capsicum
• 3/4 cup Chopped spring onion greens
• 1/2 Teaspoon Ajinomoto (MSG)
• 1 1/2 Teaspoons Soy sauce
• 1 Teaspoon Chili sauce
• 1 Teaspoon Tomato sauce
• Worcestershire sauce (as needed)
• Salt (as needed)
• 1/2 Teaspoon Sugar
• 1/2 Teaspoon Pepper powder
• Oil (for cooking)
• 3 cloves Garlic (to grind)
• 3/4 Teaspoon Chili powder (to grind)

Instructions

1. Sift the maida with soda, baking powder, and salt twice. Tip into a wide bowl, add the oil, and rub in with your fingertips until well combined. Sprinkle in water and knead into a soft dough.
2. Beat and knead the dough on an oiled surface until it becomes elastic. Place in a bowl, cover with a damp cloth, and rest for 1/2 hour.
3. Masala method: Heat 4 tablespoons of oil in a wide pan. Add the ground paste and onion and saute for a minute, then add the capsicum, carrot, and cabbage, raise the heat, and stir constantly.
4. Add the spring onion greens, ajinomoto, and salt, stir until the vegetables wilt, then finally add the sauces, stir, and remove from heat.
5. Rolling method: for each roll, make two small balls of dough (small lemon-sized). Dust with maida and roll each into a thin, oblong sheet.
6. Brush a little of paste (1) on the first sheet, place the second sheet on top, and roll gently with a rolling pin.
7. Place the masala along one edge, brush the sheet's border all around with paste (2), fold the sides in toward the center, and roll up like a mat, sealing it shut.
8. The finished roll should look like a long cylinder. Shape all the dough this way and arrange with space between them on an oiled pressure-cooker plate.
9. Steam them the way you would idli, but for only 2 minutes. Once cooled, deep-fry 3 or 4 rolls at a time in moderately hot oil until golden.
10. Before serving, slice the rolls into 3 or 4 rounds with a sharp knife. Serve with tomato sauce.
11. Note: for a dinner party, these spring rolls can be steamed the day before, sealed well in a plastic bag, and kept in the freezer. When needed, take them out 1/2 hour ahead, deep-fry, and serve hot.