Chicken Rolls – Crispy Snack

by shabnashihab
Chicken roll is one of the popular street-food originated from Kolkata. That's why it is often called the Calcutta Roll. This is a roll where Juicy morsels of spicy chicken are wrapped in Paratha that has been coated with egg.
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Votes: 1
Rating: 4
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Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken(boiled & shredded) - 1/2 cup
  • Egg(boiled) - 1 no
  • Coriander leaves(chopped) - 2 tbsp
  • Onion(chopped, small) - 1 no
  • Dry bread crumbs - 2 tbsp
  • Salt(As reqd) -
  • Oil for frying -
For coating:
Cuisine Chinese
Prep Time 30 minutes
Servings
people
Ingredients
  • Chicken(boiled & shredded) - 1/2 cup
  • Egg(boiled) - 1 no
  • Coriander leaves(chopped) - 2 tbsp
  • Onion(chopped, small) - 1 no
  • Dry bread crumbs - 2 tbsp
  • Salt(As reqd) -
  • Oil for frying -
For coating:
Votes: 1
Rating: 4
You:
Rate this recipe!
Instructions
  1. For making the white sauce: 1)Melt butter in a heavy bottomed pan.
  2. Add maida and stir continuously on medium heat, until flour turns light brown.
  3. Remove from heat and gradually add the milk, stirring continuously so as not to form lumps.
  4. :- If lumps do appear, press them against the sides of the pan to dissolve them.
  5. Put the pan back on fire and cook, till the white sauce turns thick and starts leaving the sides of the pan.
  6. Add salt and pepper.
  7. Remove from heat.
  8. Add to the white sauce boiled and shredded chicken, coriander leaves, onion and 2 tbsp of crumbs. Mix well.
  9. Gently mix the chopped eggs and check the level of salt.
  10. Allow the mixture to cool.
  11. :- You can also refrigerate it as it becomes easier to handle.
  12. Shape the mixture into 12 balls, with wet hands. Flatten the sides by pressing the side against a flat surface.
  13. Dip each roll in beaten egg and then immediately coat well with the bread crumbs.
  14. Keep aside, till serving time.
  15. Deep fry them in oil on a medium heat, till golden brown.
  16. :- Serve hot with ketchup.
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