Malabar Chicken Rolls

Shana Shameer 2 Comments
Servings: 8 Total Time: 1 hr 10 mins Difficulty: Intermediate
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Malabar Chicken Rolls are a popular and delicious savory snack, for tea time and during Ramadan.
Malabar chicken roll
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Malabar Chicken Rolls. 

Hot, crumb-coated outside. Soft roll inside. Delicious Malabar filling. A great snack for guests of Iftar.

Malabar Chicken Rolls

malabar chicken roll malabar snack

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A detailed introduction, and related links
available on the Intro page ⇓. Check it out or scroll down for the recipe ⇓.

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Makes 8 large chicken rolls.

Making the crepe for these Malabar-style Chicken rolls is an important part of the recipe.

  1. Add the batter ingredients, to a blender and blend till smooth and light.
  2. To make the crepes, lightly grease a nonstick pan before first use.
  3. Pour a very little amount of the batter into the pan. 
  4. Pour back extra batter (if any) into the blender.
  5. Wipe away the batter from the sides of the pan if you do.
  6. easy roll recipe 1
  1. Cook on low heat.
  2.  Lift gently with a spatula and set aside.
  3. Set aside all the cooked crepes.
  4. easy roll 2
  1. Place filling inside and wrap and secure.
  2. Next coat the rolls first in egg mixture then, thoroughly in the breadcrumbs.
  3. Scroll down for the full recipe.
easy roll 5

EAT AND TELL!!! Let us know if you tried –  MALABAR CHICKEN ROLLS

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Malabar chicken roll

Malabar Chicken Rolls

Author: Shana Shameer
Difficulty: Intermediate Prep Time 40 mins Cook Time 30 mins Total Time 1 hr 10 mins
Servings: 8

Description

Malabar Chicken Rolls offer a delightful combination of textures and flavors. The outer crepe is slightly soft and is covered with a mildly crisped, golden-brown breadcrumb coating. The filling is juicy and flavorful, with the warmth of Malabar spiced, chicken filling. They are not typically overly crispy like Chinese egg rolls but have a unique, satisfying texture.

Ingredients:

For the Chicken Filling:

Masala Filling:

Batter and Crumb Coating:

Instructions

Video
  1. Cut the boneless chicken into small strips or cubes.
  2. Add the following ingredients, listed under Marinade( chilli powder, coriander powder, garam masala, turmeric powder, pepper powder and salt). Rub the pieces well with these ingredients. Marinate for 20 – 30 minutes.
  3. Meanwhile, prep all the ingredients for the filling.
  4. Heat 4 Tbsp oil in a non-stick pan. Fry the marinated chicken on medium-high heat, till cooked through.
  5. Add the curry leaves and mint leaves halfway through, to add flavor and aroma.
  6. If there are any big pieces of chicken, cut them as we need only small pieces for the roll.
  7. Once the chicken is cooked through, turn off the heat and add the shredded cabbage. Toss well and set aside.
  8. Wipe clean the pan. Add and heat 3 Tbsp oil.
  9. To this add the chopped onion, followed by ginger, garlic, and green chilli. Saute well till the raw aroma of ginger and garlic dissipates.
  10. Add the spice powders (turmeric, meat masala, and garam masala). Stir till the raw smell of spice is gone on low -medium heat.
  11. Add the tomato and cook till the tomato, is cooked down and mashed into the masala. Add salt to taste.
  12. Add the coriander leaves and stir till fragrant.
  13. Return the cooked chicken to this sauteed masala and toss well till thoroughly combined and the chicken is coated with the masala.
  14. Remove from heat. Set the masala aside and clean the pan to be used again.
  15. Prepare the batter by adding all the batter ingredients (2 eggs, milk, flour, oil, pepper, and salt) to a blender.
  16. Blend till smooth and frothy. It should be a thin batter.
  17. To make the crepes, lightly grease the same nonstick pan used earlier, with oil, before first use.
  18. Pour a very little amount of the batter into the pan. Just enough to coat the pan thinly, without any holes.
  19. Pour back extra batter (if any) into the blender.
  20. Wipe away the batter from the sides of the pan if you do.
  21. NOW PLACE ON low heat for 1-2 minutes, till the edges are crisped slightly and coming away from the pan easily.
  22. Lift gently with a spatula and set aside.
  23. (Each time you make a new crepe/ wrapper, lift the pan away from the heat source while you spread the batter. Return to heat only once the thin crepe is spread on the pan). Only grease the pan if required. For new pans, one greasing at the beginning should do.
  24. Set aside all the cooked crepes.
  25. Place 2 Tbsp of filling on one side of the crepe.
  26. Roll tightly like spring rolls.
  27. Add beaten egg white to a shallow bowl/plate. Add bread crumbs in another plate.
  28. Coat the rolls one by one in the egg white using one hand.
  29. Next coat thoroughly in the breadcrumbs.
  30. Heat oil in a pan for shallow frying.
  31. Place the rolls, seam side down in the hot oil.
  32. Fry on all sides till dark golden color and crisp.
  33. Drain on paper towels.
  34. Serve with tomato /chili sauce, or yogurt mint sauce. They are tasty without any condiments too.

Note

  • Check out my recipes for meat masala and garam masala .
  • Key Ingredients: Chicken, Onion, Garlic, Ginger, Chilli, Tomato, Coriander, Mint, Curry Leaves, Spices, Flour, Egg, Milk, Bread, Oil, Salt.
Keywords: malabar chicken rolls, chicken rolls recipe, breaded chicken rolls
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2 Comments

  1. Hi…how many roll would we get with this amount of ingredients..i am looking to make medium size rolls of about 24

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