Chicken Cheese Bread Rolls

Ingredients

• 600 g Chicken (finely chopped or ground)
• 2 tbsp Oil (for sautéing)
• 1 tsp Ginger paste (source mentions garlic paste in method; ginger/garlic paste is likely intended)
• 1 Onion (large, finely chopped)
• 1 Capsicum (large, finely chopped)
• 1 tsp Paprika powder
• 1 tsp Black Pepper powder
• 0.5 tsp Salt (for filling)
• 0.5 tsp Oregano
• 1 tsp Cumin powder
• 1 tsp Red chilli flakes (for filling)
• 1 tsp Chicken powder
• 1 tbsp All-purpose flour (for filling)
• 0.5 cup Milk
• 0.5 cup Mayonnaise
• 150 g Shredded Mozzarella Cheese
• 2 tbsp All-purpose flour (for flour paste (slurry))
• 4 tbsp Water (for flour paste)
• 2 cup Bread crumbs
• 0.5 tsp Salt (for breadcrumbs)
• 0.5 tsp Red chilli flakes (for breadcrumbs)
• 2 Eggs
• 0.25 cup Buttermilk
• 0.25 tsp Salt (for egg wash)
• 22 slices White Bread (edges removed)
• Oil (for deep frying)

Steps

1. 1

   Prepare the flour paste by mixing 2 tablespoons of all-purpose flour with 4 tablespoons of water in a small bowl. Set aside.

2. 2

   In another bowl, mix 2 cups of bread crumbs with 1/2 teaspoon salt and 1/2 teaspoon red chilli flakes. Set aside.

3. 3

   Whisk together 2 eggs, 1/4 cup buttermilk, and 1/4 teaspoon salt in a shallow dish. Set aside.

4. 4

   Place a wok or large pan over medium heat and add 2 tablespoons of oil. Add the ginger paste (or garlic paste as per method) and sauté until golden and fragrant.

5. 5

   Add the 600g of chicken to the wok and cook, stirring frequently, until the chicken changes color from pink to white.

6. 6

   Add the finely chopped onion, capsicum, and all the spices (paprika, black pepper, salt, oregano, cumin powder, red chilli flakes, and chicken powder). Cook for about one minute until the vegetables soften slightly.

7. 7

   Sprinkle 1 tablespoon of all-purpose flour over the chicken mixture and mix well to incorporate.

8. 8

   Pour in 1/2 cup of milk. Continue to cook and stir until the milk has completely dried up and the mixture is thick.

9. 9

   Add 1/2 cup of mayonnaise and give it a good mix to create a creamy consistency.

10. 10

    Turn off the flame and allow the chicken mixture to cool down completely.

11. 11

    Once cooled, add 150g of shredded mozzarella cheese to the chicken mixture. Mix well and set aside.

12. 12

    Prepare the bread slices by cutting off the crusts with a knife. Use a rolling pin to flatten each slice of bread as thin as possible.

13. 13

    Place a portion of the chicken filling in the center of a flattened bread slice. Apply the flour paste to the edges and roll the bread, pressing the edges firmly to seal.

14. 14

    Dip each roll into the beaten egg mixture, then coat thoroughly in the seasoned breadcrumbs. This recipe should yield approximately 20-22 rolls.

15. 15

    Heat oil for frying in a wok. Fry the rolls in batches until they are golden brown and crispy on all sides.

Notes

You can freeze these rolls for up to 2 weeks after coating them in breadcrumbs. The ingredients list specifies ginger paste, but the method mentions garlic paste; using a mix of both is common in this cuisine.

Nutrition per serving

• appetizer
• snack
• Ramadan
• iftar
• chicken
• fried
• bread rolls
• frozen food