Chicken Continental Rolls

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 Chicken Continental Rolls


Ingredients

For the Filling:

  • Chicken Breast: 500g, finely diced

  • Potato: 1 large, peeled and cubed

  • Onion: 1 medium, thinly sliced

  • Dried Red Chili: 1–2 pieces

  • Oil: 2–3 tbsp

  • Ginger-Garlic Paste: 1 tbsp

    Ingredients

  • Spices: Turmeric, Red Chili powder, Garam Masala (or your favorite "continental" spice blend)

  • Fresh Cilantro: Handful, chopped

For the Wraps & Batter

  • Eggs: 3–4 large

  • Black Pepper: Freshly crushed

  • Salt: To taste

  • All-Purpose Flour: 1 cup

  • Baking Powder: 1 tsp

  • Water: As needed for a smooth batter

  • Oil: For deep frying

Step-by-Step Instructions

1. Prepare the Filling

  1. Sauté: Heat oil in a pan. Add the dried red chili, sliced onions, and cubed potatoes. Cook until the potatoes are slightly softened and the onions are golden.

  2. Add Chicken: Stir in the ginger-garlic paste and the finely diced chicken.

  3. Season: Add your spices (turmeric, chili powder, and masala). Cook on medium heat, stirring occasionally, until the chicken is fully cooked and the mixture is relatively dry.

  4. Finish: Stir in the fresh cilantro. Remove from heat and let it cool slightly. Mash it together slightly so it holds its shape, then form small log-shaped portions.

2. Create the Egg Wraps

  1. Whisk: In a bowl, whisk the eggs with freshly crushed black pepper and a pinch of salt.

  2. Fry: Heat a lightly oiled non-stick pan. Pour in a small ladle of the egg mixture to create a thin omelet.

  3. Roll: While the egg is still slightly tacky on top, place one "log" of chicken filling on one side. Roll the omelet tightly around the filling. Repeat until all filling is used.

3. Batter and Deep Fry

  1. Make the Batter: In a separate bowl, whisk together the flour, baking powder, salt, and enough water to create a thick, smooth coating batter (similar to pancake batter).

  2. Coat: Dip each egg-wrapped roll into the batter, ensuring it is fully covered.

  3. Fry: Carefully drop the rolls into hot oil. Fry until they are deep golden brown and crispy on all sides.

  4. Drain: Remove and place on a wire rack or paper towel to drain excess oil.

Serving Suggestion

Serve these hot with a spicy mayo or a tangy chili sauce.

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