Chicken Keema Roll

Ingredients

For Cover
All purpose flour 1 cup
Egg 1
Salt to taste
Water to make batter as required
Oil For frying

For stuffing

Minced chicken (keema) 1 cup
Onion (payaz) grated ½ cup
Garlic (lahsan) minced 2 tea spoon
Green chilli (hari mirch) minced 1 table spoon
Pepper powder (kali mirch) 1 tea spoon
Red chilli (lal mirch) 1 tea spoon
Hot spices (garam masala) ½ table spoon
Salt (namak) to taste
Oil 3 tea spoon

Method

For stuffing

  • 1. Heat oil in a pan, add minced garlic and green chillies and stir for few minutes. Now add onion, stir till it becomes golden in colour.
  • 2. Add minced chicken and stir well. Then add red chilli, pepper powder, salt and stir well for few seconds. Cook the chicken on low flame for 20 minutes.
  • 3. Once done remove it from flame and keep it aside.

For cover

  • 1. Sift flour and add salt, egg and water and make a smooth batter. (Batter should be of thin in consistency).
  • 2. Heat a flat non-stick pan and add a big spoon of batter, and make very thin pancakes. (Don’t use oil at this step).
  • 3. Cook only one sides of the pancake and immediately remove it from flame.
  • 4. Repeat the process with the rest batter.(reserve some batter for pasting the rolls)

For Rolls

  • 1. To make the rolls place 2-3 table spoon of the filling in the center of each wrap.
  • 2. Fold in the sides and form a tight roll, sealing the edge with the reserved batter.
  • 3. Heat oil in a pan and deep fry the rolls until golden in colour.
  • 4. Serve the “ Chicken keema rolls” with dip or sauce of your choice.

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    One Response to %2$s

    1. RayEFinnie June 27, 2016 at 9:07 AM #

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