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Stuffed Chicken Rolls

 Ingredients

  • All Purpose Flour (Maida) - 2 cups
  • Sugar - 2 tbsp
  • Unsalted Butter (in room temperature) - 3 tbsp
  • Lukewarm Water -1/2 cup to 3/4 cup (as required)
  • Active Dry Yeast - 1 tsp
  • Boneless Chicken - 250 gms:
  • Onion - 1 (finely chopped)
  • Ginger - 1 tsp (finely chopped)
  • Turmeric Powder - 1/4 tsp
  • Pepper Powder - 1 tsp
  • Chilli Sauce - 1 tbsp
  • Soy Sauce - 1 tsp
  • Grated Cheese - 3 tbsp (optional)
  • Salt - as required
  • Oil - 3 tbsp
Preparation Method
  1. Add sugar and yeast to 1/4 cup lukewarm water; mix well and set aside for 10-15 mins or till the yeast start to bubble.
  2. Take flour in large bowl, add pinch of salt and combine.
  3. Add yeast mix to the flour and combine well.
  4. Knead well till a smooth dough is formed by adding more lukewarm water (dough should be bit loose than chappathi dough).
  5. Once the dough become smooth add butter and kneed gently to incorporate the butter. Kneed till the dough become smooth and non-sticky.
  6. Cover the dough with damp cloth and keep aside aside for 1-2 hours, till the dough become double in size.
  7. Cook the chicken by adding salt and turmeric, remove excess water, mince and keep aside.
  8. In a pan heat oil and sauté onion and ginger till onion become translucent.
  9. Add pepper powder, minced chicken and sauté for 5 mins: in low flame.
  10. Remove from flame; add chilli sauce, soy sauce, and grated cheese and combine together. Adjust the salt and keep aside to cool down.
  11. Punch down the air from the dough and kneed gently.
  12. Take small lemon size portions from the dough, flatten it using your palm, place 1 tbsp of chicken filling to the center and roll into a smooth roll by tucking the dough at the bottom.
  13. Arrange the rolls lined baking tray leaving some space; cover and keep aside for 15 to 20 mins, until double in size.
  14. Preheat the oven at 200 degree for 10 mins:
  15. Brush the top of the rolls with melted butter.
  16. Bake the rolls in preheated oven for 20-25 mins, till the top part become golden in color.
  17. Remove from oven and keep in wire rack by covering with a kitchen towel for 10-15 mins:.
  18. The crispy outside and fluffy inside Stuffed Chicken Rolls are ready to enjoy as snack or meal along with soup.

Note: 
  • You can use lukewarm milk instead of water.
  • Try to fold and kneed for more soft and fluffy rolls.
  • If the dough is loose and sticky add 2-3 tbsp flour and knead again.
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Comments

  1. Unknown11 September 2021 at 14:52

    Super... I tried this one and it came perfectly.. you made it so simple.. thank you..

    ReplyDelete

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