Chicken Roll ~ Chicken Packet

Cooking chicken:

1. Clean and wash the chicken pieces. Cook the chicken pieces along with ½ teaspoon salt and ½ teaspoon pepper powder until the chicken is tender.
2. Transfer the chicken pieces to a bowl and let it cool. Then mince the chicken pieces and set aside.

Filling Preparation:

1. Heat butter in a pan, add chopped onion and saute for a minute at high heat.
2. Add carrot and saute for 1-2 minutes. Add cabbage and saute for another one minute.
3. Now add in the minced chicken, pepper powder, salt and mix well.
4. Add in the grated cheese and fry for 2-3 minutes on medium flame, stir continuously.
5. Remove from fire.

Dough Preparation:

1. In a bowl, add in the all-purpose flour, wheat flour, egg, pepper powder, salt and mix well.
2. Pour water little by little and make a soft dough as like chappathi dough, set aside for 15-20 minutes.
3. Divide the dough into 10 or 12 small balls, and dip them into flour.
4. Roll each dough ball with a rolling pin and make thin round shapes like chappathis, set aside.

Making Rolls:

1. Heat enough oil to deep fry the rolls in a heavy bottomed deep pan.
2. Place each pancake on a work surface. Put 2 tablespoons of filling( approx: 3-4 inches, lengthwise) in the center of the pancake.
3. Then fold the right and left sides towards the center.
4. Then roll it up tightly in the shape of a roll and seal the edges. Make sure the edges are completely sealed otherwise they will open while frying.
5. Now dip it in beaten egg-white and then roll it in bread crumbs.
6. Place it in the hot oil and deep fry until golden brown.
7. Repeat the same with the rest of the pancakes.
8. Serve hot.