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Main Course

Chicken Rolls

A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.

Ingredientsfor 4 servings

For Outer Layer
All Purpose Flour : 1 cup
Egg : 1 no
Cooked Shredded Chicken / Keema : 1 cup
Carrot : ½ Cup — grated
Cabbage : ½ Cup (chopped into small pieces
Onion Chopped : 2 nos
Ginger : Small Piece, Chopped finely
Black Pepper Powder : 2 tsp
Salt, to taste
For Coating
Egg : 1 no
Bread : 3 Nos (powdered

Preparation

Step 1
In a mixer grinder, blend together flour and egg.
Step 2
Set a pan on the stove, spread this to make small appams (pancakes). (10-13 nos).
Step 3
In a deep oiled pan, add Onion, Cabbage, Carrot, Ginger and salt. Continue cooking for 2 to 3 minutes.
Step 4
Add shredded chicken and Black pepper powder, Cook for 3 more minutes.
Step 5
The mixture should look like this.
Step 6
Place this filling inside the appam.
Step 7
Roll out as shown below.
Step 8
Repeat the process for all pancakes.
Step 9
In a bowl, beat the egg meant for coating. Dip the rolls one by one in the beaten egg.
Step 10
Roll them in powdered bread..
Step 11
Repeat the process for all rolls. Keep them ready for frying.
Step 12
Fry the breaded rolls in hot oil, till done.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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Main Course

Chicken Rolls

A robust chicken preparation where the meat absorbs a pounding of Kerala spices and slow-cooked onions. The curry leaves and coconut oil make it unmistakably from this part of the world.

Ingredientsfor 4 servings

For Outer Layer
All Purpose Flour : 1 cup
Egg : 1 no
Cooked Shredded Chicken / Keema : 1 cup
Carrot : ½ Cup — grated
Cabbage : ½ Cup (chopped into small pieces
Onion Chopped : 2 nos
Ginger : Small Piece, Chopped finely
Black Pepper Powder : 2 tsp
Salt, to taste
For Coating
Egg : 1 no
Bread : 3 Nos (powdered

Preparation

Step 1
In a mixer grinder, blend together flour and egg.
Step 2
Set a pan on the stove, spread this to make small appams (pancakes). (10-13 nos).
Step 3
In a deep oiled pan, add Onion, Cabbage, Carrot, Ginger and salt. Continue cooking for 2 to 3 minutes.
Step 4
Add shredded chicken and Black pepper powder, Cook for 3 more minutes.
Step 5
The mixture should look like this.
Step 6
Place this filling inside the appam.
Step 7
Roll out as shown below.
Step 8
Repeat the process for all pancakes.
Step 9
In a bowl, beat the egg meant for coating. Dip the rolls one by one in the beaten egg.
Step 10
Roll them in powdered bread..
Step 11
Repeat the process for all rolls. Keep them ready for frying.
Step 12
Fry the breaded rolls in hot oil, till done.

Tip

Bone-in chicken gives a richer, more flavourful gravy than boneless. The marrow flavours the curry as it cooks.

Cook this in the app

Step-by-step cooking mode, grocery list, and meal planning — free on Mageiro.

Download on the

App Store

Get it on

Google Play

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