Chicken Rolls:)
This is a very different way of making rolls that I have done in the recent past. The common binding agent of potatoes are done away with and as you read the recipe you will be plagued with a plethora of doubts. Will it work? But, it is definitely worth a try and these rolls are heavenly that you should be really lucky to have some left over, to go for the next day! I have, for the first ever time, included step by step procedures, of the recipe:)
Adapted from Nita Mehta's 'Tasty Snacks'
INGREDIENTS:
Chicken with bones cut into pieces - 300 grams
Coriander Leaves - 2 tablespoons, chopped fine
Onion - 1 medium, chopped fine
Butter - 2 tablespoons
Plain Flour - 3 tablespoons
Milk - 1/2 cup
Salt
Pepper - 1/2 to 3/4 teaspoon
Red Chilly Powder - 1/2 teaspoon
Oil for Frying
FOR THE COATING:
Egg White - 1, Beaten
Breadcrumbs - 1/2 to 3/4 cup
METHOD:
Heat the butter in a pan and stir fry the chicken pieces on medium heat for 5 minutes. Cook covered till the chicken is done. Cool the chicken. Remove the bones and shred it into small pieces. (I gave a quick blitz in the processor after removing the bones).
Add the plain flour and stir for a minute on low heat. Remove the pan from the fire and gradually add milk, stirring, so that lumps are not formed.
Put the pan back. Add the salt, pepper and red chilly powder.
Cook till the sauce turns thick like a solid and starts leaving the sides of the pan.
Remove from the heat and add the chicken. Mix well. Cool.
Shape into rolls with wet hands. Flatten the sides.
Beat the egg white and dip each roll in it and then roll them in the breadcrumbs. (The rolls can be frozen after this step if you only need them at a later stage. They keep in the freezer, in a zip lock bag for 3 months.)
Keep in the refrigerator till the serving time. When ready to serve deep fry them in oil till golden brown.
These rolls can be baked instead of frying. Preheat the oven to 200 degrees C. Arrange the rolls on a baking tray lined with greased aluminium foil. Drizzle some oil on each roll. Bake them for 30 minutes, once turning them in between, till they turn golden brown.
Lots of love and happiness!
Adapted from Nita Mehta's 'Tasty Snacks'
INGREDIENTS:
Chicken with bones cut into pieces - 300 grams
Coriander Leaves - 2 tablespoons, chopped fine
Onion - 1 medium, chopped fine
Butter - 2 tablespoons
Plain Flour - 3 tablespoons
Milk - 1/2 cup
Salt
Pepper - 1/2 to 3/4 teaspoon
Red Chilly Powder - 1/2 teaspoon
Oil for Frying
FOR THE COATING:
Egg White - 1, Beaten
Breadcrumbs - 1/2 to 3/4 cup
METHOD:
Heat the butter in a pan and stir fry the chicken pieces on medium heat for 5 minutes. Cook covered till the chicken is done. Cool the chicken. Remove the bones and shred it into small pieces. (I gave a quick blitz in the processor after removing the bones).
Heat a teeny weeny bit of oil in a pan and add the onions. Cook till they turn soft. Add the coriander leaves and saute.
Add the plain flour and stir for a minute on low heat. Remove the pan from the fire and gradually add milk, stirring, so that lumps are not formed.
Put the pan back. Add the salt, pepper and red chilly powder.
Cook till the sauce turns thick like a solid and starts leaving the sides of the pan.
Remove from the heat and add the chicken. Mix well. Cool.
Shape into rolls with wet hands. Flatten the sides.
Beat the egg white and dip each roll in it and then roll them in the breadcrumbs. (The rolls can be frozen after this step if you only need them at a later stage. They keep in the freezer, in a zip lock bag for 3 months.)
Keep in the refrigerator till the serving time. When ready to serve deep fry them in oil till golden brown.
These rolls can be baked instead of frying. Preheat the oven to 200 degrees C. Arrange the rolls on a baking tray lined with greased aluminium foil. Drizzle some oil on each roll. Bake them for 30 minutes, once turning them in between, till they turn golden brown.
Lots of love and happiness!
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