Grab a bite of these delicious chicken filled bread rolls. They serve as a wonderful and filling tea time snack and a lunchbox option for kids too!
- 12 - 15 bread slices white or brown bread
- oil for deep frying
- 400 grams boneless chicken or 2 cups of cooked & shredded chicken * see notes
- 2 teaspoons ginger & garlic paste preferably freshly made
- 1 medium sized onion finely chopped
- 1-2 green chillies finely chopped de seed if you wish, adjust to taste
- 1 tablespoon coriander powder
- 2 teaspoons cumin powder
- 1-2 teaspoons garam masala powder
- 1/2 teaspoon pepper powder
- 2 tablespoons tomato puree
- 2 tablespoons chopped coriander
- 1/2 teaspoon vinegar adjust to taste
- salt to taste
- 2 eggs lightly beaten
- breadcrumbs as required
Wash and cut it into bite sized pieces and transfer into a heavy based/non stick pan, add salt to taste and sprinkle enough water to prevent scorching.
Cook on a low heat until the chicken is tender and almost all the water has dried up (let there be some moisture). Remove pan from heat and when cool enough to handle shred the cooked pieces and keep aside.
Heat oil in a heavy based kadhai/wok and fry the chopped onions till they turn pale/translucent. 2. 2. Toss in the green chillies and fry for a few seconds and then add in the ginger and garlic paste - reduce the heat to very low.
Next, add the powders - coriander, cumin, garam masala, pepper - stir for a quick 2-3 seconds to avoid burning and then the shredded chicken and tomato puree. Mix everything well
Check salt to taste and adjust as required. Finally add the vinegar and chopped coriander, give it one last mix and remove from the heat. Allow to cool. Your filling is ready
Place a slice of bread on a wooden board or clean working surface and trim the sides. Sprinkle a few drops of water over it and lightly flatten it using a rolling pin (belan used to roll chapathis)
Now place approx 1 tablespoon of the prepared filling in the center of the flattened slice of bread and roll it up. Dab your fingers with a drop of water and seal the edges lightly
Place the beaten eggs in a shallow tray and the breadcrumbs in another - in this order, dip the prepared rolls in the egg solution and then the breadcrumbs until evenly coated.
Place the coated rolls in a plate or box and refrigerate for at least 20 mins as it helps firm them up and aids frying. You can even freeze them in freezer safe containers for later use.
Heat oil for deep frying in a deep, heavy based kadhai/wok. When you drop a piece of bread it should sizzle and come up to the surface within 2 seconds - the oil is now ready for frying. Maintain the heat of the oil at a medium high - if it is too hot it will brown the rolls too fast
Gently slip in 2-3 bread rolls or as many as you can comfortably accommodate in the frying pan.
Fry until they turn a light golden brown on both sides. Use a slotted spoon to drain excess oil and remove them onto an absorbent kitchen tissue.
Enjoy them hot with ketchup or a dip of your choice.
1. Instead of chicken you can use beef or mutton, minced or shredded. You may also use leftover kheema (dryish, without too much moisture) or for a vegetarian option try using any veg filling of your choice - soya, paneer or potatoes. 2. You can make these rolls ahead of time and freeze them in absolutely airtight, freezer safe containers. When you are ready to fry them, just remove them from the freezer and drop them in the hot oil!