If you’re looking for a snack that’s both satisfying and bursting with flavor, chicken potato rolls are the answer. These golden, crispy rolls are filled with a savory blend of tender chicken, mashed potatoes, aromatic spices, and herbs, all encased in a crunchy fried shell. Whether you’re planning a get-together, packing a lunchbox, or simply indulging in a teatime treat, chicken potato rolls are sure to please. This recipe brings together the richness of chicken with the comforting taste of mashed potatoes, making it a universal favorite. Follow the step-by-step guide below to create this mouthwatering snack at home. Perfect for kids and adults alike, these rolls can be made ahead and frozen, making them a convenient choice for busy days. Let’s dive into the ingredients and cooking method for this irresistible dish.
Ingredients:
- 2 cups boiled and shredded chicken (boneless)
- 3 medium-sized potatoes (boiled and mashed)
- 1 medium onion (finely chopped)
- 2 green chilies (finely chopped, optional)
- 2 tablespoons fresh coriander leaves (chopped)
- 1 teaspoon ginger-garlic paste
- 1/2 teaspoon black pepper powder
- 1/2 teaspoon red chili flakes
- 1/2 teaspoon garam masala powder
- 1/4 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon oil (for cooking filling)
- 1 tablespoon lemon juice
- 8–10 bread slices or spring roll sheets (depending on your choice)
- 2 eggs (beaten, for coating)
- Breadcrumbs (for coating)
- Oil for deep frying
Instructions:
- Heat 1 tablespoon of oil in a pan and add the chopped onions. Sauté until they turn golden brown.
- Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
- Now add the shredded boiled chicken to the pan and cook for 2–3 minutes on medium heat.
- Add the black pepper, red chili flakes, turmeric powder, garam masala, and salt. Mix well and cook for another 2 minutes to allow the spices to infuse the chicken.
- Add the mashed potatoes to the mixture and combine thoroughly until well mixed with the chicken and spices.
- Add chopped green chilies, coriander leaves, and lemon juice. Stir well and cook for 1 more minute. Remove from heat and let the mixture cool.
- Once the filling is cool, take bread slices and trim the edges. Dip each slice briefly in water and squeeze out the excess moisture. Alternatively, if using spring roll sheets, thaw and prepare as per packet instructions.
- Place a small amount of filling at one end of the bread or sheet and roll tightly, sealing the edge with a little water. Ensure the rolls are firm and sealed well.
- Dip each roll in the beaten eggs and coat with breadcrumbs evenly.
- Heat oil in a deep pan over medium heat. Fry the rolls in batches until they are golden brown and crispy on all sides.
- Remove the rolls from oil and place them on a paper towel to drain any excess oil.
- Serve hot with ketchup, mint chutney, or your favorite dipping sauce.