Here’s a delicious and crispy recipe for Chicken Potato Rolls golden on the outside, savory and soft on the inside. Perfect for snacks, or party platters!
🥔 CHICKEN POTATO ROLLS
Ingredients:
🐔 Chicken Filling:
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1 cup cooked shredded chicken (boiled or sautéed)
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1 small onion, finely chopped
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1 green chili, finely chopped (optional)
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1 tsp garlic paste
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½ tsp black pepper
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½ tsp chili flakes
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½ tsp cumin powder
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½ tsp coriander powder
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Salt to taste
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2 tbsp chopped coriander or parsley
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1 tbsp oil or butter
🥔 Potato Dough:
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2 cups mashed potatoes (boiled, drained well, and mashed smooth)
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¼ tsp black pepper
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½ tsp salt (adjust to taste)
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1 tbsp cornflour (or all-purpose flour)
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½ tsp chili flakes (optional)
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1 tbsp chopped spring onion or coriander (optional)
🧀 Optional Add-ins:
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Grated mozzarella or cheddar cheese (inside the rolls)
🍳 For Coating & Frying:
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1 egg, beaten
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Bread crumbs (plain or seasoned)
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Oil for shallow or deep frying
Instructions:
1. Prepare Chicken Filling:
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Heat oil in a pan, sauté onions until soft.
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Add garlic paste, green chili, and spices. Stir for a minute.
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Add shredded chicken and mix well. Cook for a couple of minutes.
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Add chopped herbs and let the filling cool completely.
2. Make Potato Dough:
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In a bowl, combine mashed potatoes, cornflour, salt, pepper, and optional herbs.
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Mix until it forms a soft dough that you can shape easily. Chill for 10–15 mins if too soft.
3. Shape Rolls:
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Take a portion of potato dough (about golf ball size), flatten it in your palm.
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Place 1–2 tsp of the chicken filling (and cheese, if using) in the center.
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Carefully roll and seal it into a smooth cylindrical or oval shape. Repeat.
4. Coat & Fry:
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Dip each roll in beaten egg, then coat with breadcrumbs.
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Chill for 10 minutes (optional, helps firm them up).
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Fry in hot oil on medium heat until golden brown, turning occasionally.
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Drain on paper towels.
🥣 Serving Suggestion:
Serve hot with ketchup, garlic mayo, or green chutney.