This is one of my favourite snacks. It is very crispy from the outside & has a soft bread like texture inside (thanks to the yeast).
For the dough dissolve 1.5 tsp of instant yeast & 1 tsp of sugar in 1/4 cup of lukewarm water. Keep aside for 10-15 minutes. Mix together 2 cups of all purpose flour, 4 tbsps of milk powder, 1 tsp of salt & 2 tsp of sugar. Make a well in the center of the dry ingredients & add 1 beaten egg, 4 tbsps of melted butter, the yeast solution & enough lukewarm milk & knead till you get a smooth dough. Cover with a damp cloth & keep aside for 1 hour.
For the filling cook 250 grams of boneless chicken breasts in your cooker adding 1 tsp of pepper powder & 1/2 tsp salt. Mince the cooked meat in your food processor. Heat 1 tbsp of canola oil & saute 2 medium onions (finely chopped), 1/2″piece of ginger, 1 big garlic clove & 2 greenchillies (deseeded & finely chopped). Saute till the onion turns golden brown. Add 1/2 tsp of red chilly powder, minced chicken, 1 medium sized potato (boiled & mashed), few chopped cilantro, mint & curry leaves & mix well. Finally add 1/4 tsp of garam masala powder & 1/2 cup of shredded mozzarella cheese.
Take a lemon sized ball from the dough & roll it out thin;place a little chicken filing on one side of the rolled out dough leaving 1″ gap from the sides. Roll the dough lengthwise to make a cylindrical roll taking care to seal the edges thoroughly. Repeat with the remaining dough & chicken filling.
Beat an egg well & keep aside.
Dip each roll into the beaten egg, roll in bread crumbs & deep fry in hot oil on medium heat till golden brown & crisp on both sides.