Snacks

Kolkata special Chicken egg roll

Ingredients

 

Refined flour or maida 6 tbsp

Wheat flour or atta 4 tbsp

Chicken 250 gm boneless cut into very small pieces

Eggs 5

Onions 1 medium-sized chopped 2 medium sized sliced

Cucumber 1 medium chopped

Green chillies 5 chopped

Ginger garlic paste 1 tsp

Turmeric powder 1/4th of a tsp

Red chilli powder 1/4th of a tsp

Cumin powder 1/4th of a tsp

Coriander powder 1/2 tsp

Salt 1/2 + 1/2 tsp

Tomato sauce as per need

Chilli sauce as per need

Mustard sauce as per need

Oil 1 tbsp + 1 tbsp + enough for frying the paranthas

 

Procedure

 

  • In a mixing bowl, take maida, atta, 1/2 tsp salt and mix well. Then add 1 tbsp oil and rub well with the flour and mix.
  • Then add normal water little by little with continuous mixing and knead it to a semi soft dough
  • Pat some oil on top of the dough and cover and rest it for about 15 to 20 minutes
  • While the dough rests, heat 1 tbsp oil in a kadhai at medium flames and once the oil is heated, add the chopped onion and stir fry till it turns golden brown.
  • Then add the ginger garlic paste and saute till the raw smell dissapears
  • To this add the chicken pieces and roast along with the spices for a minute
  • Then add the powdered spices, 1 tbsp water and 1/2 tsp salt and mix well and saute for about 2 minutes or till oil separates
  • Add about 1/2 cup of water, stir well and cover and cook till the chicken gets cooked well
  • Remove the cover and cook till the excess water evaporates and switch off the flames.
  • Now take the dough and knead it again for few seconds. Divide the dough into 5 equal parts
  • Take each part and roll it into paranthas. The paranthas should neither be too thin nor too thick. Take the help of some dry flour if required
  • Now heat a non stick tawa at medium high flames. Once the tawa gets heated enough, half cook the paranthas one at a time from both sides without oil. This time the parantha’s colour should not change
  • This way cook all the paranthas and keep aside
  • In the same tawa, heat one tsp of oil. Beat an egg with a pinch of salt and put it in the tawa. Tilt the tawa from all sides a little so that the egg gets spread evenly.
  • Now place one paranthas on top of the egg and press a little with the spatula. Brush some oil on the upper part of the parantha and flip it. Let it fry from the other side till light brown spots appear
  • Remove the egg layered parantha from the tawa and in the same way prepare all the other four paranthas
  • Now take one egg layered parantha at a time with the side having the egg layer facing up. Place some prepared chicken masala, some chopped cucumber, some chopped green chillies, some sliced onion, all the three sauces on half part of the parantha and start rolling from the part containing the filling
  • Wrap the roll with a parchment paper and your egg chicken roll is ready. This way make all the 5 rolls and serve hot.

 

Chicken pockets

Ingredients

For the pockets

Refined flour or maida 6 tbsp + 2 tsp

Butter 1 tbsp melted

Salt 1/2 tsp

Sugar 1/4th of a tsp

Warm water 1 cup or so

For the filling 

Minced chicken about 250 gm

Onion 1 medium chopped

Tomato 1 medium chopped

Green chilli 4 or 5 chopped

Fresh coriander leaves 1/2 cup chopped

Ginger garlic paste 1/2 tbsp

Cumin seeds 1 tsp

Cumin powder 1/2 tsp

Coriander powder 1 tsp

Turmeric powder 1/4 th tsp

Red chilli powder 1/2 tsp

Black pepper powder 1 tsp

Garam masala powder 1/2 tsp

Salt 1 tsp or as per taste

Oil 2 tbsp + enough oil for frying the pockets

Procedure

  • in a mixing bowl, take 6 tbsp maida, butter, salt, sugar and rub all the ingredients together to mix well. Now add the water little by little and keep mixing and knead  the mixture to form a semi soft dough. Do not add the water all at once and do not make the dough too soft or too hard
  • now brush some oil or butter on top of the dough, cover with a moist cloth and allow to rest while the filling is being prepared
  • heat 2 tbsp oil in a kadhai, once hot, add the cumin seeds and sauté for few seconds and then add the chopped onion and stir and fry till they turns translucent
  • in this add the chopped tomatoes and green chilies and stir and cook till the tomatoes become mushy
  • then add the ginger garlic paste and sauté till the raw smell of the ginger garlic disappears
  • then add all the powdered masala, a tbsp of water, salt and mix well and roast the masala for about a minute
  • now add the minced chicken and mix well  with the masala and stir and cook for another minute
  • then add 1/2 cup of water, mix well and cover and cook for 3 to 4 minutes
  • open the cover, add the chopped coriander leaves and mix well with the chicken masala. Cover  and switch off the flames and keep the filling mixture aside
  • now take the resting dough, knead it again for few seconds and divide into 6 parts
  • take each part and roll them into a thin roti. Use some dry atta or maida to makethe rotis. Make it as thin as possible. This way roll all the 6 parts into rotis
  • in a small bowl take the 2 tsp of maida and add 2 tsp or so, of water to make a thin paste
  • now take 1 roti, place generous amount of the filling in the centre and flatten them slightly. Now fold two opposite sides of the roti one on top of the other. Again fold the remaining two sides one on top of the other. Now apply the maida paste on the edge of the top most folded side and fold and stick it to the underlying layer
  • in the same way make all the six pockets and keep aside
  • now heat enough oil in a kadhai at medium flames for frying the pockets, once hot add the pockets in the oil 1 or 2 at a time and fry from both sides till they turn golden colour with light brown spots. This way fry all the pockets
  • Your chicken pockets are ready. Serve them hot with some ketchup and enjoy.
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