Chicken Rolls / Pantheras


Chicken Keema

Ingredients

Oil 2 tbsp

Onion sliced 1 cup

Garlic 1 tsp

Ginger paste 1 tsp

Cinnamon stick 1

Cardamom 2 pcs

Cloves 3 pcs

Bay Leaf 1

Red chilli powder 1 tsp

Turmeric powder 1/2 tsp

Cumin powder 1/2 tsp

Potato chopped 1/2 cup

Ground chicken 1 lb

Salt to taste

Black Pepper 1/2 tsp

Green peas 1/4 cup

Directions

On a heated pan, add slices onion, garlic, ginger paste, cinnamon stick, cardamom, cloves, bay leaves, red chilli, cumin and turmeric powder. Sauté all ingredients well for couple minutes. Add chopped potato and keep stirring with the spices, add water as required. Add ground meat (chicken/mutton) with salt, black pepper and green peas, mix all ingredients well. Cover with lid and cook for 10 minutes at medium-high flame, occasionally stirring. Once keema is cooked, turn off heat and set it aside.


Pancake Crepe Batter

Ingredients

1 cup White All-purpose flour

1 Egg

Salt to taste

2 cup Water ( room temperature)

Directions

In a bowl, add flour, egg, salt and water. Whisk all ingredients together making sure there are no lumps in the batter. Check the consistency using a spoon, the batter must not be too thick. You can rest the batter for 5-10 minutes, mix it with a spoon again before starting to make the crepes.

Heat a nonstick pan at medium-high heat. Make sure the pan is hot before starting to make crepes. Grease the pan and pour a spoonful of batter. Slightly move/twist the pan so the batter reaches all sides making a round shape. Allow for one side to cook well ( roughly 2 mins), the crepe should slide off the pan. Grease the pan once again and start making the next crepe.

Once the crepe is made, transfer to a plate and add a teaspoon of keema stuffing. Fold the sides of crepes first, then fold the top and roll all the way till the end. Complete making all keema rolls before frying them all together.

Take the rolls, dip into blended eggs, roll on bread crumbs. Deep fry them at medium-high heat oil until they are brown in color. Remove and drain excess oil in towel.

Serve hot and with dipping sauce!


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