Chicken Rolls

About Chicken Rolls

Ingredients

• Chapattis 4
• Chicken, boiled and shredded 2 cups
• Butter 4 tbsps
• Salt to taste
• Black pepper powder to taste
• Kissan tomato ketchup 4 tbsps
• Iceberg lettuce leaves, shredded a few

How to Make Chicken Rolls (Stepwise Photos)

Method

1. Heat butter in a non-stick pan, add chicken and saute. Add salt and black pepper powder and mix. Saute for 1 minute
2. Spread 1 tbsp ketchup on each chapatti, place chicken in a straight line on one side of the chapatti. Sprinkle some lettuce over it and roll the chapatti.
3. Place the rolls on a serving platter and serve immediately.

Additional Tips and Tricks

About chef

Chef Shipra Khanna

Winner of Masterchef 2

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Chaitrali Deshmukh

Thank you for the amazing instructions.

I have success w/ my dosa but does not last long stored in the refrigerator.

Maybe I am fermenting for too long, or add the salt before the rise?

I also was wondering if it is important to blend separately or can it be blended all together?

Reply

Chef Saransh Goila

Hi Chaitrali,
Yes, cut down the fermentation time and add salt only to the required portion at the time of making the dosa. Also storing in smaller containers just enough for a day helps. Once the batter in a larger container is disturbed (by stirring or scooping out a little etc), I feel it turns sour faster. You can blend them together if you want. But we do it separately because we want the dal batter to become fluffy and the rice batter slightly coarse. Fluffy dal batter makes the dosas light and coarse rice batter makes them extra crispy without making the dosas hard. Hope this helps