You have to try these amazing stuffed chili rolls. Make and freeze for Ramadan and enjoy your cooking #FoodFusion #HappyCookingToYou #digitalammi
Ingredients:
-Chicken Boneless Boiled & shredded 300g (boiled with salt, pepper, & soy sauce)
-Pyaz (Onion) finely chopped 1 medium
-Adrak (Ginger) finely chopped
-Lehsan (Garlic) finely chopped
-Kali mirch (Black Pepper) Crushed ½ tsp
-Zeera (Cumin seeds) Roasted & Crushed 1 tsp
-Himalayan Pink Salt ½ tsp or to taste
-Paprika Powder 1 tsp
-Lemon juice 1 tbs
-Pizza cheese
-Hara dhania (coriander) handful
-Pizza sauce 4 tbs
-Hari Mirch (Green Chillies) 4 inch 30-32
-Manda Patti (Roll Sheets) as required
-Anday (Eggs) whisked with salt and pepper 2-3 or as required
-Cooking oil
Direction:
-In a bowl add chicken (boiled with soy sauce, pink salt and black pepper then shredded), onion, ginger, garlic, black pepper, cumin, pink salt, paprika powder, lemon juice, pizza cheese, hara dhania and pizza sauce.
-Mix well.
-Take 1 green chilli, slit lengthwise and deseed it.
-Stuff chicken mixture nicely in empty green chilli.
-Take a square piece of roll wrap, cut to make two triangles.
-In a jar add whisked eggs with salt and pepper.
-Dip stuffed chilli into eggs and place in the center of roll wrap.
-Fold and seal the end with whisked eggs.
-Similarly make 30-32 stuffed chilli rolls.
-Make & freeze for up to 1 month. Place plastic sheet in between.
- Do not thaw.
Option#1:
-Simply shallow fry on medium flame.
Option#2:
-Air fry for 8-10 minutes on 180 °C.
-Serve with Ketchup.
