A delicious, crispy evening snack recipe, crispy chicken roll recipe. Also known as Chicken Pinwheel Samosa, It's basically shredded chicken filling spread on rolled out paratha, which is then rolled to a log and cut into discs, and later deep fried to the perfect crisp. Kids are sure to love it once they try it. This recipe is sure to become your staple once you try it. Do check out the step-by-step picture instructions below. Do try it out and let us know in the comments section below on how it turned out.
INGREDIENTS:
For the Filling:
- Potatoes- 3-4 nos (boiled)
- Chicken- 500 gms
- Salt- to taste
- Red chilli powder- 1 tsp
- Chaat masala- 1 tsp
- Chilli flakes- 1 tsp
- Jeera powder- 1 tsp
- Onion powder- 1 tsp
- Garlic powder- 1 tsp
- Soya sauce- 1 tsp
- Ginger garlic paste- 1 tsp
- Coriander leaves- 2 tbsp
- Onion- 1/2 cup (finely chopped)
- Chicken masala- 2 tbsp
- Vinegar- 1 tsp
For the Dough:
- Oil- 1 tsp
- Salt- 1/2 tsp
- Ajwain- 1/4 tsp
- Kalonji- 1/4 tsp
- Refined wheat flour- 2 cups
- Water- required to make a smooth dough
- Slurry- 2 tbsp wheat flour + 1/2 cup water
PROCEDURE:
- Peel and mash potatoes and set them aside.
- Take 1 tsp oil in a bowl, add salt, ajwain and kalonji to it. Mix well. Now add flour and knead to a smooth yet firm dough. Grease some oil and knead again. Cover it and let it rest.
- Now boil chicken for 2 whistles in a pressure cooker. I have used pieces with bone, as they have more flavour than the boneless ones. Once cooked let them cool down completely.
- Now separate the meat from the bone. This is sure a time-consuming process, but truly worth it.
- Heat 1 tsp oil in a tawa, add the shredded chicken to it. Now add salt, red chilli powder, ginger garlic paste, soya sauce, vinegar, and chicken masala. Mix well.
- Fry this for a min or two until all the masala is absorbed evenly.
- Now add this to the boiled and mashed potatoes along with chopped onion, coriander leaves, the rest of the spices mentioned above.
- Mix well and check for seasoning and adjust accordingly.
- Take a small portion of the dough and roll it out thinly.
- Generously spread the chicken filling on it.
- Start from the corner and make a tight roll out of it. Make sure that the log is tight or else all the filling will come out.
- Take a super sharp knife and gently cut into small discs. If the knife is not sharp enough the roll can loose it's shape, so be careful.
- Heat oil in a kadhai.
- Dip each roll in the slurry and drop it in the hot oil.
- Fry until crispy and golden.
- Crispy chicken roll is ready. Serve right away with ketchup and mayo.
