Happy Independence day weekend.
Hope you’are all having fun….waiting for the fire works.
I am super happy today as its the 200th post in this blog.
Thanks to all who visits this blog frequently 🙂
Have a very filling snack to share, this was my childhood favorite, used to enjoy these after school when my brother buy these from the bakery nearby our house,
here in the US I haven’t seen much local bakeries like what we had in India,other than the fast-food chains, other local bakeries here are really expensive 😦
These bakery store’s in every nook and corner in our place used to be our “Hunger 911” a relief for the working mother’s.
Its little tricky & time consuming, to make the pan cake to wrap the filling then coating and frying’em, but worth doing I must write.
Its also calorie rich, once in a while its fine 😉
You may buy the Spring roll wrap’s that we get in the grocery store’s here instead of making everything from scratch, in that case you need not have to coat’em in egg or bread crumbs.
I did this the traditional way of making’em in my place, wanted to spend some time cooking today because I made this for my Blog…Well…usually its for my family 😉
Here’s is the recipe
For the Filling
Chicken Breast – 1 pound (Approx) slice’em to big chunks.
Turmeric Powder – 1/2 tsp
Vinegar – 1 tbsp
Ginger and Garlic – Minced 1 Tbsp each
Green Chili’s – 2 no’s (Adjust as per your preference)
Black Pepper corns – 1/2 tbsp (Whole)
Cinnamon stick – 1 small
Cloves – 3-5 no’s
Cardamom – 4-6 no’s
Salt to taste
For roasting the Filling
Onion – 1 Medium (finely chopped)
Cabbage – 1/4th of 1 medium head (finely chopped) – Optional
Celery – 1/4 cup (finely chopped) -Optional
Vegetable Oil – 2 tbsp
For the Wrap
All purpose flour – 1 to 2 cup’s (Approx)
Soy sauce – 1 tbsp
Salt to taste
Water – to make the batter (need a free flowing batter, lighter as possible)
For Coating & Frying
Egg’s – 2 no’s (Lightly beaten)
Bread crumbs – as required (I used store bought Bread crumbs seasoned with Italian seasoning)
Oil- for frying
Make the Filling
* Mix well all the ingredients given under filling, rub them nicely to the chicken breast pieces and cook’em in low heat, till the water in the chicken is all dried and the chicken pieces are well cooked.
(May add little water to the marinade to prevent the pieces stick to the bottom of the pan, do not add more water)
* Grind or use the shred option in your blender to shred the cooked chicken pieces, shred’em along with the spices and all the other ingredients it was cooked with.
* Heat 2 tbsp oil in a pan, saute onion , celery and cabbage (finely chopped), cook these in high heat stirring continuously till the onion’s looks golden brown, mix in the shredded chicken mixture, stir and cook again for another 5- 7 minutes in high heat. Switch off the heat and allow to cool.
* Mix All purpose flour, salt,soy sauce and water to make a thin batter(Make it thin as possible)
(Adjust the flour and water accordingly)
*Heat a pan cake pan (or a Dosa pan) keep the temperature in Low to medium only
* Pour a ladle full of the batter to the heated pan(pan shouldn’t be too hot), make these pan cakes as thin as possible (Heat should be low otherwise its not possible to make thin pan cakes)
*Flip to the other side and cook till the pan cake’s looks done on both sides.
* Place these pan cakes on a plate, add 1 tbsp (or less ) of the filling on the middle of the pan cakes.
* Roll’em as shown in the pic, may use little batter at the ends to make it thick and keep the wraps tight.
Coating & Frying
* Heat Oil in a shallow pan,(Usually its deep fried, I tried to shallow fry’em and it came out good)
* Dip each Roll’s in lightly beaten eggs first then coat them with bread crumbs.
|Keep the heat medium to low, as the breadcrumbs tend to brown faster, I was little impatient here (As usual)|
* Fry each Roll’s in medium heat till all sides look brown & Crispy in the outside.
Enjoy a very filling and delicious evening snack.
Thanks to all my friends and readers, for the support and inspiration,
this keep me going 🙂
Happy 200 rt post 🙂