Chicken Potato Rolls

INGREDENT

For the filling:

• 1 cup cooked, shredded chicken
• 2 medium boiled potatoes, mashed
• 1 small onion, finely chopped
• 2 green chilies, chopped (optional)
• 2 tbsp chopped fresh coriander
• 1 tsp ginger garlic paste
• 1/2 tsp cumin powder
• 1/2 tsp red chili powder
• 1/4 tsp turmeric powder
• Salt to taste
• 1 tbsp oil

For the coating:

• 1 egg, beaten
• 1 cup breadcrumbs

For frying:

• Oil for deep frying

Instructions

1. Prepare the filling:
   Heat 1 tbsp oil in a pan. Add chopped onions and sauté until translucent.
   Add ginger garlic paste and cook for a minute.
   Stir in shredded chicken, mashed potatoes, green chilies, coriander, cumin, chili powder, turmeric, and salt.
   Cook for 2–3 minutes until everything is well combined. Let it cool.
2. Shape the rolls:
   Take a small portion of the mixture and shape it into rolls or logs. Repeat until all filling is used.
3. Coat the rolls:
   Dip each roll into the beaten egg, then roll it in breadcrumbs until fully coated.
4. Fry the rolls:
   Heat oil in a deep pan. Fry the rolls in batches on medium heat until golden and crispy.
   Drain on paper towels.
5. Serve hot:
   Enjoy with ketchup, mint chutney, or garlic mayo!

Let me know if you’d like a baked or air-fried version too!