BAKERY STYLE CHICKEN ROLLS

BAKERY STYLE CHICKEN ROLLS

Ingredients:

Filling

2 cups of poached chicken, shredded

1 large shallot or 8 pearl onions, diced

3 green chilies,chopped

1 inch ginger, chopped

5 cloves garlic, chopped

1 teaspoon red chili powder

1 1/2 teaspoon coriander powder

1 teaspoon garam masala

5 curry leaves,chopped

1 teaspoon vinegar

Oil

Salt & pepper

Wrapper

1 cups all purpose flour

1 cups milk

1 egg

1 1/2 tablespoon sugar

Salt

Coating

2 egg whites,lightly beaten

Fresh breadcrumbs from 4 slices of bread

Method:

Filling: Heat oil and saute all the ingredients from shallots through curry leaves. Once the shallots have softened, add the chicken and mix well to coat. Add the vinegar and saute for 2-3 minutes. Turn off the heat and check for seasonings. Let it cool.

Wrapper: Mix all the ingredients together,reserve 1/4 cup of the batter and make eight 6 inch pancakes using the remaining batter.

Assembly: Divide the filling into 8 and place them over the 8 pancakes,a little lower than the center of each pancake. Fold them like how you would with a spring roll and seal the edges with the reserved 1/4 cup batter. Dip each roll in egg white and roll them in breadcrumbs. Deep fry them in hot oil ,drain on paper towels and serve with ketchup!