Chicken Roll | A Snack Recipe

Whenever i see others posting this recipe , i feel very tempted. Before when i used to see them displayed in bakery's i used to think how are they folding and filling inside it. They used to be really perfect to see and very tasty. I feel this kind of rolls are tastily made in Kerala (:D). I used to also buy and have it at home , my kids just love those.So they were like when is our home chef going to try these. So when all things were ready in my kitchen, i made and surprised my family and they were very happy. I served them for tea and got vanished just like that....i saw them licking the sauce later and they said "while making these you should make lots...hehhee....". I was satisfied...it is a very good snack for parties and small get together's... I enjoyed , hope you will also enjoy these..
A delicious starter that can be served for small or even big get togethers...

Ingredients

For Pancakes

1. Maida/All Purpose Flour - 2 cups
2. Egg - 1
3. Salt- as needed
4. Water - as needed

For the filling

1. Chicken Boneless -250 gms
2. Turmeric powder - 1/4 Tsp + 1/2 Tsp
3. Red Chilly powder - 1 Tsp + 3 Tsp (according to taste)
4. Pepper powder - 2 -3 Tsp (according to taste)
5. Onion (Finely chopped)- 2 medium
6. Green chilli chopped - 3
7. Ginger-garlic paste - 2 Tsp
8. Fennel seeds - 1/2 Tsp
9. Garam Masala - 1/2 Tsp
10. Salt - to taste
11. Oil - 2 - 3 Tbsp

For Coating

1. Bread crumbs - as needed
2. Egg beaten - 2 or 3
3. Maida - as needed (for the sealing and coating batter)
4. Water - to make a paste

Preparation

Making filling

• Cook chicken in a  kadai by adding 1/4 Tsp turmeric & 1 Tsp red chilly powder and salt with sufficient amount of water.Let it cook on a low flame till the meat is soft and all the water is absorbed. Cool it down and crush the cooked chicken in a chopper/food processor and keep aside.
• Heat 3 Tbsp of oil in a pan, add finely chopped onion and saute till onion turns pink to light brown . Add ginger-garlic paste and green chilly. Saute till the raw smells leaves.
• Now add 1/ Tsp turmeric powder, 3 Tsp red chilly powder, and and pepper powder . Saute for 2-4 minutes.
• Now add crushed chicken,garam masala and fennel seeds to it. Saute till the masala becomes dry and the colour changes to dark brown. Allow this to cool down well before filling.

Making Pancakes

• Make a thin batter as for making a usual pancake batter. 
• Heat a non-stick frying pan or tawa and make pancakes.

Making the rolls

• Take  a pancake. Place 1 Tbsp of the filling and fold from the sides and roll it.
• Stick the sides with the maida paste made with maida and water. Arrange all the rolls.
• Dip each rolls in the beaten eggs, and roll in the bread crumbs very carefully. 
• Heat oil for deep frying and when hot, make the flame to medium.
• Now deep fry each of the rolls to golden brown.
• Serve hot with tomato ketchup or any dip you wish.

Notes

• Do not make the pancake batter too loose, as later they might become hard.
• Adjust pepper powder accordingly for the masala filling.
• Make sure the masala is cool enough.
• Seal the sides proper;y, otherwise there is a chance for the masala to pop out.