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).

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!                                                                                                                                                

Comments

yumm yumm, looks really awesome. sounds quick n easy, well explained. Bookmarked, will try it soon. Tc :-)
Bindz said…
Will surely try this one.. Thanks for adding the baking option.. Looks yummmm.. :)
Shilpakiran said…
loved it .. looks perfectly cooked dear .. thanks for sharing
Priti said…
Looks so gud n perfect dear .....
Kavita said…
You have a beautiful space in here..happy to be a follower!
Akila said…
OMG... This is simply amazing.... Just love it....
perfectly made chicken rolss...looks delicious !!!!!!!
Swati Sreejith said…
Hi Sangeeta..I checked out your blog yesterday after your school friend Reshmi Kelath(who happens to be my friend too) told me about it.I really liked your blog.The recipes are great and I tried out the chicken rolls instantly.Should not forget to say that there was a fight at the dinner table for them!The pictures are great too.Great going!
Chandni Kumari said…
Awesome!! Nice food at affordable price!!!nice blog and thanku for this chowringhee in satya niketan

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