Chicken Bread Rolls with Spiced Shredded Chicken
These chicken bread rolls are made with soft bread slices stuffed with a flavorful, spiced shredded chicken filling, and fried until golden and crunchy.Perfect for tea time, kids’ snacks, or party starters, just like chicken chowmein masala.
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Ingredients
Filling
- 150 g Chicken thigh fillet (boiled)
- 2-3 Garlic
- 1 Onion
- 1 Capsicum
- 1 teaspoon Cumin seeds
- 1 teaspoon Salt
- 1 teaspoon Red chilli powder
- 1 teaspoon Garam masala
- Cilantro
- 1 Potato (boiled)
- 1-2 Green chillies
- 10 slices Bread
- Oil for frying and cooking the filling.
Instructions
Prepare the filling
- Boil a chicken thigh in water and reserve the water. Once cooled, shred it.
- In a pan, add oil and turn cumin seeds aromatic. Fry garlic and saute onions.
- Stir in capsicum and cook for 2-3 mins on low heat.
- Next goes in shredded chicken, chillies, and all seasonings. Add lemon juice and turn the stove off.
- Let this filling allow to cool. Once the chicken filling is at room temperature, add one boiled grated potato and cilantro. Mix well.
Making bread rolls
- Trim the sides of the bread slices. Dip this slice in the chicken stock. Squeeze the excess water by gently pressing the bread between your palms.
- Now, place the filling in the middle of the bread slice and roll it gently.
- Seal all the sides. Make all the rolls like that and set them aside.
Frying
- Heat a wok of oil. Add the chicken bread rolls one by one to the oil.
- Once turn golden, flip the side.
- Remove the rolls from the oil once they turn golden on both sides.
- Enjoy the crispy, flavourful chicken bread rolls with your favorite dip.
Video
Notes
- Use fresh, slightly thick bread for the best results.
- Trimming the crusts helps seal the rolls properly and gives them a neat, even finish.
- Boil the potatoes until just tender; avoid overcooking, as mushy potatoes can affect the texture of the filling.
- Let the filling cool completely before shaping the rolls.
- Avoid over-soaking the bread as it may tear while rolling.
- Seal the edges firmly to prevent the filling from leaking during frying.
- Serve hot for the best taste and texture, as the rolls may turn soggy once they cool down.
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Nutrition
Serving: 5people | Calories: 142kcal | Carbohydrates: 12g | Protein: 7g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 29mg | Sodium: 533mg | Potassium: 321mg | Fiber: 2g | Sugar: 3g | Vitamin A: 877IU | Vitamin C: 40mg | Calcium: 21mg | Iron: 1mg
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