CHICKEN ROLLS (CHICKEN FRANKIES)

Chicken rolls are popularly known as Chicken Kathi rolls in India. This is a famous street snack sold at food outlets. Chicken rolls are in huge demand at busy commercial places where the vendors can make a whole lot of money with the sales. Chicken roll are also referred to as Chicken Frankies. This is a quick and filling snack, enjoyed by all. In this recipe we have used boneless chicken filling ,you can select from a wide range of stuffings. You can complement the filling with meat, vegetables, beef, paneer, mushrooms and make the dish taste different everytime. You can create a lot of variations and make the dish tasty.

You can prepare this dish at home and make your snack time an enjoyable one.

Makes – 8 rolls

Ingredients for the filling:

Chicken ( boneless) : 500 gms

Onions: 3 tsp(finely chopped)

Ginger: 1 tsp( finely chopped)

Garlic: 1 tsp( finely chopped) Optional: 1.5 tsp ginger- garlic paste

Tomatoes: ½ cup (finely chopped)

Turmeric powder: ¼ tsp

Red Chilli powder: ½ tsp

Coriander powder: ½ tsp

Garam Masala powder:

Cumin powder: ¼ tsp (roast and powder)

Chaat masala: ¾ tsp

Oil: 2 tbsp

Salt: to taste

Ingredients for the dough:

Wheat powder/Atta : 1 cup

All purpose Flour /Maida:1/2 cup

Salt: ½ tsp

Egg: 1

Oil: 1 tbsp

Warm water: ¼ cup

Oil required for applying on the rotis

Egg: 4 nos ( Beat them nicely with 2 pinches of pepper and a pinch of salt).

Ingredients for garnish:

Onions: 1 no., finely sliced

Green chilly: 1 no., finely chopped

Coriander leaves / Kothmir  -1 bunch, finely chopped

Lemon -2 nos. diced

Mint chutney or Kothmir Chutney (optional)

Procedure for Chicken rolls (Chicken Frankies):

Method:

• Cut boneless chicken into small pieces. Wash with ½ piece of lime and drain excess water. This will remove blood smell.
• In a kadai / pan add oil. When it become hot add onions . After sauting for 2-3 mins add ginger and garlic. Adding salt at this stage will help onions to cook faster.
• When the onion is cooked add tomatoes. Reduce the flame to medium. Cook till the mixture becomes a lump and starts leaving oil.
• Add all the spices : Turmeric powder, Red Chilli powder , Coriander powder , Garam Masala powder , Cumin powder  and Chaat masala.
• Saute the powders and the mixture to avoid catching at the base of the kadai.
• Add the chicken pieces to the mixture and mix thoroughly.
• After 2 to 3 mins you will observe chicken pieces changing color. Reduce the flame completely. Place a lid such that the chicken pieces cooks with steam. Mix frequently to prevent chicken pieces getting burnt.
• Check if the chicken is cooked with a spoon. The pieces will get cut easily when cooked.
• Remove the lid of the pan and dry any excess liquid that is present in the kadai.
• When dry put off the flame. Check for the taste. Your filling is ready.

Now to the next task of preparing rotis for the Chicken Frankies.

• Combine Wheat flour and Maida with salt and oil. Add 1 egg to the mixture and knead well.
• Add water carefully while kneading the dough. The consistency of the dough should be a little softer than Chapati dough. Knead for 4 to 5 minutes.
• Heat a flat tawa for the rotis.
• Divide the dough into eight equal parts. Flatten the ball between palms.
• Dip the ball into a bowl containing maida and roll the dough with the pin. The rotis should be thin and bigger than a chapathi size. Keep dusting the dough with maida to ensure it does not stick to the pin when you press .
• Now lift the roti and place on the hot tawa. Lower the flame to medium. When you observe bubbles surfacing, flip the roti.
• Pour about 2 to 3 spoons of beaten egg on one side of the roti. Smear the egg thoroughly on the roti.
• Now the other side also roti color changes .Flip the roti. Spread few drops of oil on the exterior side of the roti such that the egg side cooks gently.
• With a spatula , loosen the Egg side from the tawa. Apply oil on the top side. Flip once and allow the plain side to cook for a minute and take the roti off the tawa.
• Make other rotis in the same manner.

Now it is time to assemble the chicken frankies together.

• Heat the chicken such that it is warm. Add all the garnish ingredients and mix well. Divide into equal portions required for the number of rotis.
• Spread the filling on the egg side of the roti. On one end of the roti place the filling and roll the roti. Place some mint chutney or kothmir chutney on the roti. Roll the roti to form a tight roll.
• Wrap the chicken frankies with foil to keep warm while serving . If you are serving immediately place a toothpick to avoid unwrapping of roti.
• Chicken rolls are ready to serve.

Do not get boggled with the length of the recipe. It will take not more than 45 mins to 1 hour of your time.  Go ahead and surprise your family with this special snack.

You can experiment the rolls with vegetarian ingredients or add cheese for the children to make it less spicy.

My mouth is watering….umhh…hope you enjoy this family surprise recipe.

RED CHILLI CHUTNEY FOR MASALA DOSA

Red chilli chutney for dosa is a latest favorite at our home. Even the kids have one or two dosa with a dash of red chutney on one side of the dosa. It is a quick recipe and I’m sure taking less time for preparation.

Other varieties of chutney enjoyed with dosa or masala dosa is coconut chutney, mint leaves chutney or onion tomato chutney

Commonly made in South Indian homes.

Serves – 6

Ingredients:

Red chillies: 8 nos

Garlic : 5 medium cloves

Salt: ¼ tsp

Procedure for Red Chilli chutney for Masala Dosa:

Method:

• Soak chilles in ½ cup of hot water . Close the lid of the vessel.
• After 45 mins to 1 hour time, the red chillies will become soft .
• Grind them with garlic and salt. Do not add water. Paste needs to be thick.
• After the dosa batter is cooked on one side, apply a tsp of red chilli chutney over the dosa as a thin layer.

Steaming dosa and hot spicy chutney is a great combination.

Onion Tomato chutney

For those who cannot indulge in hot spicy chutney there is a variant for you: Onion Tomato chutney. If you do not have coconut at home you can make this chutney and win the hearts of your family members. All ingredients are available at home and can be made with ease.

Serves – 6

Ingredients:

Tomato: 1 cup chopped

Onion: 1 cup chopped

Red chilly powder : 2.5 tsp

Turmeric powder (Haldi) : ¾ tsp

Tamarind: size of a small lime

Curry leaves: 1 sprig

Salt: to taste

For Seasoning:

Mustard seeds: 1 tsp

Urad dhal(split black gram):1 tsp

Dried red chilly: 1 no

Curry leaves: 1 sprig

Asafoetida (hing): a pinch

Cooking oil: 1 tbsp+1tbsp for sautéing and seasoning

Procedure for Onion Tomato chutney served for Masala Dosa:

Method:

• Heat oil in a pan , add chopped onion and sauté for 2 mins
• To this add chopped tomato  and stir for a minute.
• Add red chilli powder, curry leaves, salt, turmeric powder and tamarind.
• Mix well till the aroma of raw smell disappears.
• Put off the flame. Let the contents cool down.
• Gring this in a mixie to a soft paste. Do not add water, chutney needs to be thick.
• In another kadai season and add to the ground paste.
• Onion tomato chutney is ready to be served. It has a wonderful colour and it is not hot and spicy therefore can be relished by kids too.

Hot dosa along with Onion tomato chutney is a great treat for dosa lovers. Ideal replacement for coconut chutney or mint chutney usually served with dosa.

MINT CHUTNEY

Mint Chutney is a favourite chutney among South Indians. A good combination with Idli, Dosa, Bonda, bajji’s etc.

Ingredients:

1 bunch fresh mint leaves (pudinah)
2 green chillies
1 tbsp tamarind pulp
Little water
Salt (to taste)

Procedure of Mint chutney:

• To make tamarind pulp, soak little tamarind in water and keep aside for 2 hours.
• Then strain the mixture in a bowl with the help of a spoon. To make tamarind juice add little water to the pulp.
• Wash the mint leaves well.
• Grind it to a smooth paste with green chillies, salt and tamarind juice.
• You can add water if the mixture is thick.