Chicken Mozza Rolls

About Chicken Mozza Rolls

Ingredients

• Chicken supremes 4
• Mozzarella cheese fingers 4
• Green chilli paste 2 tsps
• Salt to taste
• Oil 2 tbsps
• Red chilli powder 1 tsp
• Lemon wedges 2 to garnish
• Fresh mint sprigs to garnish
• Spring onion greens, chopped to garnish
• Hung yogurt-coriander chutney ½ cup

How to Make Chicken Mozza Rolls (Stepwise Photos)

Method

1. Flatten the chicken supreme between two plastic sheets with a steak hammer.
2. Cut mozzarella finger to the size of chicken supremes.
3. Apply green chilli paste and salt to both the chicken supremes and the cheese fingers
4. Place 1 cheese finger and 1 coriander sprig on each supreme and roll it tightly. Skew 2 rolls on 1 satay sticks.
5. Mix 1 tbsp oil with red chilli powder and a little salt in a small bowl and apply this mixture outside all the rolls.
6. Heat the remaining oil in a non-stick pan, place the satay sticks in it and cook, rotating the sticks so that the chicken is cooked evenly all around.
7. Place them on a serving platter, garnish with lemon wedges, mint sprigs and spring onion greens and serve with a bowl of hung yogurt-coriander chutney.

Additional Tips and Tricks

About chef

Chef Rakesh Sethi

Chef RAKESH SETHI host of the show Tea Time on FOODFOOD Channel

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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