As I was mentioning in my last blog post, children become hyper active during summer vacation. They would be running, jumping and playing all day, as a result of which they would feel hungry every now and then.
The most common request my daughters would put to me as soon as I return from office in the evening, is to make some snacks for them. It’s a challenge for me to think out something new and innovative every time.
That day, confronted with a similar request, I was at my wit’s end to make something attractively delicious. Then I remembered that I had got some boneless chicken in my freezer, which I had got last night. It was meant for making something for the dinner but for some reason, I couldn’t make it.
Like a lightning bolt, this idea came to my mind. It’s a fusion of Chinese Spring Roll and typical Bong chops. I must say, the end result came out to be so crisp and yummy that the plate was finished within a little time. As I had to shred the chicken to make this dish, I named it Chicken Bharta Roll.
Chicken Boneless – 250 gms
Onion – 2 Large, finely chopped
Ginger – 1 tbsp, finely chopped
Garlic – 6 cloves, finely chopped
Green chilli – 3 to 4, finely chopped
Green peas – ¼ cup, boiled
Garam Masala powder – 1 tsp
Turmeric powder – 1 tsp
Salt as per taste
Chopped coriander leaves
Coating & batter:
Flour – 1 cup
Egg – 2 nos
Chilli powder – ½ tsp
Cumin powder – ½ tsp
Corn flour – 2 Tbsp
Salt as per taste
Bread crumbs for coatingMethod
Wash the chicken pieces and boil them in a pressure cooker with little salt. Take the pieces in a mixing bowl and shred them into fine pieces. Keep the bowl aside.
Heat little oil in a pan, add chopped onion and fry them until they become softer. Add grated ginger, garlic and chopped green chilli. Fry them in high flame for 2–3 minutes and then add turmeric powder, garam masala powder and salt.
Add chicken and boiled green peas. Mix them well, sauté on high flame for 3–4 minutes. Add chopped coriander and mix well. Filling is ready. Take it in a bowl and let it cool.
Now take a mixing bowl and add flour, salt, chilli powder, cumin powder and 1 egg and finally add some water. Beat the mixture nicely to make a thin batter.
Take and flat bottom nonstick pan and heat it. Pour some batter and spread it over the surface. Once it is cooked it will look like a thin pancake. Take it out and keep in a plate.
Pour some chicken filling over the pancake and roll it in the way shown in the photo. Repeat the process to make more rolls.
In a bowl, beat another egg and mix with 2 tbsp of cornflour and salt. Dip the rolls in the batter and coat them evenly with bread crumb spread on a plate. Once they are coated well, they would be ready to fry.
Heat oil in a pan and deep fry the rolls till they turn golden brown in color and crispy.
Take them out in paper towel to remove the excess oil. Chicken Bharta rolls are now ready to be served with your choice of sauce.