The chicken roll recipe yields tasty chicken-veggies stuffed rolls. This recipe covers all the steps from making the roll sheets to frying the chicken rolls.
Chicken roll is a delicious snack prepared with all-purpose flour, stir-fried well-seasoned chicken and veggies, wrapped up in a roll sheet. Being widely popular in the Indian subcontinent, these yummy snacks are all-family favorites and often served as evening snacks.
You can also convert your leftover chicken, chapatis, and parathas into yummy chicken rolls. Just sprinkle your favorite spices and enjoy a great taste. Prepare fresh or from leftovers, enjoy its every bite at picnics or trips. You can also take away these chicken and veggies stuffed rolls to your office or work centers and have a delicious lunch.
Enjoy these chicken rolls with dipping sauces like sweet sauces, spicy sauces, or a combination of savory and sweet sauces or simply with tomato ketchup.
Chicken roll vs spring roll and egg roll
These savory chicken rolls have vegetarian and meat fillings; tasty packs of dough with vegetables and chicken inside. These rolls are somewhat a mixed version of spring rolls and egg rolls. Like spring rolls, they are filled with cabbage and a variety of other vegetables; and like egg rolls, they have a thicker and doughier wrapper with meat inside.
The pastry of the chicken roll is made with all-purpose flour. The stuffed roll is then dipped in the mixture of egg and cornflour before deep-frying. When you bite into this roll, the outer is both crispy and chewy.
These are quick to make if you have ready-made or store-bought roll sheets. Just be sure about your choice; spring roll sheets are thinner, when fried you will have a flaky and crumbly sensation. On the other hand, egg rolls wrappers are thicker and doughier.
How to Make Chicken Roll
This chicken roll recipe has 6 simple and easy steps to prepare very tasty chicken snacks.
1. Preparing the Dough for Roll Sheets
Pour ½ cup of water in a mixing bowl. Add salt, fenugreek, and mustard powder. Mix well all these things. Add cooking oil and mix it well.
Take another mixing bowl and pour sifted all-purpose flour or white flour. Make a depression in the center and pour the prepared mixture into it. Mix it with a spoon.
Knead the flour well while adding water gradually to it. When the smooth and pliable dough is ready, shape it into a big ball. Cover and set it aside for 30 minutes.
2. Preparing Roll Sheet or Roll Patti
After 30 minutes of resting, prepare roll sheets from the dough. Dust the surface with all-purpose flour, place the dough ball on it, and press to flatten. Dust the other side, too, then spread the dough on the surface and make a long roll from the whole dough ball. Now cut this roll into equal portions and further make dough balls from each portion.
Expand each dough ball with a rolling pin till you get oval-shaped sheets of uniform thickness. Apply cooking oil on the surface of the first sheet and flour it lightly. Now place the second sheet over it, then apply oil over the surface of the second sheet, flour it, and place the third sheet over it, and so on.
Continue the same process for the rest of the sheets. You can gather up to 8 or 10 sheets easily. With the quantity of roll sheet ingredients used in this recipe, you’ll have almost 8 sheets.
Next, place tawa on the stove and cook the arranged sheets bundle for 30 seconds from both sides. Now trim the edges of this oval-shaped bread to get rectangular-shaped sheets.
3. Preparing Filling for Chicken Roll
Take a wok or any other pan and place it on the stove. Pour half a liter of water into it. Add ginger-garlic paste, soy sauce, and white vinegar. Mix well. Now add boneless chicken. Cover the pan and cook for 20 to 25 minutes.
After 20 minutes, drain out the water with the help of a strainer. Now shred the chicken into small pieces with hands.
Again, place the pan on the stove. Pour cooking oil into it. Add cabbage, capsicum, and red chili flakes. Sauté it on low flame. Season it with freshly ground black pepper and salt. Add shredded chicken. Add finely chopped fresh green chilis and fresh coriander. Sauté for 2-3 minutes.
Well-seasoned vegetable and chicken filling is ready to prepare yummy chicken rolls.
4. Preparing Paste and Stuffing the Chicken Roll
Take a mixing bowl. Pour water into it. Add all-purpose flour and mix well to make a paste to hold roll folding. Keep the paste runny not thick.
Now take a roll sheet or Patti and place chicken-vegetable masala over it. Apply the paste to the sides of the sheet and fold the sides. Now roll the sheet lengthwise to make a roll. Apply the paste at the end to seal the roll.
Prepare all the rolls in the same way. You’ll have almost 8 rolls. Next, fry these chicken-vegetables stuffed rolls. Try to fry these rolls immediately after rolling.
5. Preparing Coating for Chicken Rolls
Take another bowl and crack 3 eggs in it. Add all-purpose flour and cornflour. Add water. Mix all the ingredients well with a wire whisk.
Then shift this mixture to a large enough pot to easily accommodate the dipping of the rolls.
6. Frying the Chicken Rolls
Pour cooking oil into a frying pan for shallow frying. Heat the oil. Keep the flame low. Now pick a roll, dip it in the egg mixture and drop it gently in the pan. Do not overcrowd the pan. Fry till golden brown on all sides. It will take almost 3 to 4 minutes for frying one batch of chicken rolls.
Yummy chicken rolls are ready to serve. Serve these delicious chicken snacks with tomato ketchup or any dip of your choice.
Tips
- Sift all-purpose flour twice or thrice before kneading to get a smooth dough.
- Knead the flour well to get smooth and pliable dough for crispy and chewy chicken rolls.
- Prepare a paste to hold roll folding but keep the paste runny not thick.
- For best chicken rolls, fry them immediately after rolling.
- While frying, drop the rolls into the oil only when the oil is hot enough. Otherwise, they will absorb more oil.
Try this chicken roll recipe at home and share your experience in the comments section below this recipe card.
Chicken Roll
Ingredients
For Boiling the Chicken
- 1 tsp ginger-garlic paste
- 1 tbsp soy sauce
- 1 tbsp white vinegar
For Making Roll Sheet or Roll Patti
- 1½ cup white flour or all-purpose flour
- ¼ tsp salt
- ¼ tsp dried fenugreek
- ¼ tsp mustard powder
- 2 tbsp cooking oil
For Roll Stuffing
- 300 grams chicken boneless
- 1 tbsp cooking oil
- 100 grams cabbage
- 100 grams capsicum
- 1 tsp red chili flakes
- ¾ tsp freshly ground black peppers
- 1 tsp salt
- 2 tbsp chopped fresh coriander
- 1 chopped fresh green chili
To Prepare a Paste for Roll Sticking
- 1 tbsp all-purpose flour
- 4 tbsp water
To Prepare Coating for Rolls
- 3 eggs
- 1½ tbsp white flour or all-purpose flour
- 2 tsp cornflour
Instructions
Preparing the Dough
- Pour ½ cup of water in a mixing bowl. Add salt, fenugreek, and mustard powder. Mix well all these things. Add cooking oil and mix it well.
- Take another mixing bowl and pour sifted all-purpose flour. Make a depression in the center and pour the prepared mixture into it. Mix it with a spoon.
- Knead the flour well while adding water gradually.
- When a smooth and pliable dough is ready, shape it like a big ball, cover it, and set it aside for 30 minutes.
Making Roll Sheet or Roll Patti
- After 30 minutes of dough resting, prepare roll sheets. Dust the surface with all-purpose flour, place the dough ball on it, and press to flatten. Dust the other side, too.
- Then spread the dough and make a long roll from the whole dough ball. Now cut this roll into small portions and further make small balls from each portion.
- Expand each dough ball with a rolling pin till you get oval-shaped sheets of uniform thickness.
- Apply cooking oil on the surface of the first sheet, flour it lightly. Now place the second sheet over it, apply oil over the surface of the second sheet, flour it, and place the third sheet over it, and so on.Continue the same process for the rest of the sheets. You can arrange 8 to 10 sheets easily.
- Next, place tawa on the stove and cook the bundle of sheets for 30 seconds from both sides.
- Now trim the edges of this oval-shaped bread to get rectangular sheets.
Preparing Chicken and Vegetable Filling
- Take a pan like a wok and place it on the stove. Pour half a liter of water into it. Add ginger-garlic paste, soy sauce, and white vinegar. Mix well.Now add boneless chicken. Cover the pan and cook for 20 to 25 minutes.
- After 20 minutes, drain out the water with the help of a strainer.
- Now shred the chicken with hands.
- Again, place the pan on the stove. Pour cooking oil into it. Add cabbage, capsicum, and red chili flakes. Sauté it on low flame. Season it with freshly ground black pepper and salt.
- Add shredded chicken. Add finely chopped fresh green chilis and fresh coriander. Sauté for 2-3 minutes.
- Delicious well-seasoned chicken roll filling is ready.
Preparing Paste and Chicken Roll Stuffing
- Take a mixing bowl. Pour water into it. Add all-purpose flour and mix well to make a paste to hold roll folding. Keep the paste runny not thick.
- Now take a roll sheet or Patti and place chicken-vegetable masala over it. Apply the paste to the sides of the sheet and fold to seal both ends.
- Now roll the sheet lengthwise to make a roll. Apply the paste at the end to seal the roll.
- Prepare all the rolls in the same way. You'll have almost 8 rolls.
Preparing Coating
- Take another bowl and crack 3 eggs in it. Add all-purpose flour and cornflour. Add water. Mix all the ingredients well with a wire whisk.Then shift this mixture to a large enough pot to easily accommodate the dipping of the rolls.
Frying the Chicken Rolls
- Next, shallow fry these chicken-vegetables stuffed rolls. Pour cooking oil into a frying pan for shallow frying and heat it. Keep the flame low. Now pick a roll, dip it in the egg mixture and drop it gently in the pan. Do not overcrowd the pan.
- Fry till golden brown on all sides. It will take almost 3 to 4 minutes to fry one batch.
- Yummy chicken rolls are ready to serve. Serve these delicious chicken snacks with tomato ketchup or any dip of your choice.
