Fried Chicken Rolls



For the roll:-

  1. All purpose flour – 1 cup
  2. Water – 2 cups
  3. Salt – 2/3 – 3/4 tsp
  4. Pepper powder – 3/4 tsp
  5. Egg – 1 large

For the filling:-

  1. Chicken – 450 grams
  2. Red chilly powder – 1 tsp
  3. Turmeric powder – 1/4 tsp
  4. Garam masala powder – 1/4 tsp
  5. Onion – 2 numbers, medium
  6. Ginger – a big piece
  7. Greenchilly – 2 numbers, chopped
  8. Garlic – 4 big cloves
  9. Tomato – 1/2 a medium
  10. Curry leaves – a few
  11. Cilantro – a handful, finely chopped
  12. Mint leaves – 5-6 leaves
  13. Pepper powder – 1/2 tsp
  14. Oil & salt as needed

For the glue:-

  1. Maida – 1 tbsp
  2. Water – 2 tbsp

Mix the maida & water to make the glue.

Other ingredients:-

  1. Bread crumbs – as needed
  2. Oil for deep frying


To make the filling, cook the chicken adding the red chilly powder, garam masala powder, turmeric powder & 3/4 tsp salt in 1/4 cups of water in your pressure cooker. Simmer for 3-5 minutes after the first whistle. Open the cooker when the pressure completely subsides. Let cool; mince the cooked chicken in your food processor.

Chop the onions, garlic, greenchilly & curry leaves finely in your food processor. Heat the oil & add the onion mixture; fry till it turns golden brown. Add the chopped tomato & saute till it turns mushy. Stir in the minced chicken, pepper powder, cilantro & mint leaves; mix well & remove from heat. Check for salt & add more if needed. Let this filling cool to room temperature.

To make the pancakes, first beat an egg; add water, salt & pepper powder. Add the flour using a whisk to ensure that no lumps are formed.This batter will be loose. Heat a non-stick pan & grease it with a little oil, pour a ladleful of batter. The batter will shape into a circle by itself, don’t shape it with your ladle.  Just cook one side of the pancake. There is no need to flip the pancake & cook the other side. Allow this cooked pancake to fall on an Al foil. Repeat with the remaining batter. Make thin pancakes otherwise you will find it difficult to roll. Reserve 1/2 cup of batter for the final stage.

Making the rolls:-

Take a pancake & place a little chicken filling on one end & close the 3 adjacent sides as shown. Roll tightly, use the glue to seal the ends thoroughly.

Dip each roll in the remaining pancake batter & roll in bread crumbs. Keep aside.

Heat the oil, add 1 tsp of vinegar ( to reduce the absorption of oil by the rolls) & fry the rolls to a dark brown colour. Drain thoroughly on paper towels.

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