Ingredients
- Chicken 300g
- Yogurt 1/2 Cup
- Ginger Garlic Paste 1 tbsp
- Oil 1 tbsp
- Coriander Powder 1 tsp
- Chili Flakes 1/2 tsp
- Chili Powder 1/4 tsp
- Salt 1/2 tsp
- Turmeric Powder 1/2 tsp
- Cumin Powder 1/2 tsp
- Capsicum 1/4 Cup
- Coriander Leaves 2 tbsp
- Mayonnaise 1/4 Cup
- Bread Slices as required
- Beaten Eggs
- Breadcrumbs
- Oil for frying
Why This Recipe Is So Enjoyable
Tips For Better Flavor
- Seal the edges of the dough well to prevent the filling from leaking out while baking.
- Brush the rolls with egg wash before baking to get a golden, shiny crust.
Step 1
In a pan, combine the chicken, yogurt, ginger garlic paste, oil, and all the spices—coriander powder, chili flakes, chili powder, salt, turmeric, and cumin.
Step 2
Turn the heat on and cook for about 4-5 minutes, then cover the pan and let it simmer for another 5-7 minutes until the chicken is nice and tender.
Step 3
Once the chicken is cooked, toss in the chopped capsicum and coriander leaves, and give everything a good stir.
Step 4
Shred the chicken right in the pan, mix in some mayonnaise, then turn off the heat and set it aside.
Step 5
Take two bread slices, cut off the crusts, spread the chicken mixture on one slice, and top it with the other. Use a sharp knife to cut them into three equal bars—this way you get three rolls from two slices.
Step 6
Dip each roll into beaten eggs, then coat them with breadcrumbs. Fry in hot oil until they’re crispy and golden brown all over.
Step 7
Serve warm with your favorite dipping sauce and enjoy!
