- 1 cup all purpose flour
- 1 egg
- salt, as needed
- water, as needed
- 1 cup cooked shredded chicken
- 1/4 tsp turmeric powder
- 3 curry leaves, chopped
- 1/2 tsp pepper powder
- 1/4 tsp fennel seeds
- 1/2 tsp meat masala
- 1/2 tsp coriander powder
- 1 1/2 cups bread crumbs
- kisan cooking oil for deep frying
Cook chicken with salt and turmeric powder until done. Here I used chicken from my leftover chicken
curry.Once the chicken is cooled break it down with hands or process in a food processor until shredded. Heat 1 tbs oil in a pan, add fennel seeds. Add all the powders and curry leaves saute for few seconds ,( Do not Burn the masala) add the shredded chicken pieces , mix well till the chicken is completely coated with masala. Turn off the flame and let it cool.
Add egg, flour, salt and water to blender or use a whisk to mix them. The batter should have the consistency of crepe batter or even thinner. Heat a nonstick pan , brush the pan with butter or oil. Pour a ladle of batter into the pan and allow to spread by itself by rotating the pan. No need to flip the crepes.Continue the same with rest of the batter, reserving little bit of batter.
Put 1 tbs of filling near one end of the crepe, fold once, then fold adjacent ends inward, continue rolling just like spring rolls, close the ends using the same batter. Dip each roll in leftover batter , then in bread crumbs. Now heat oil in pan, deep fry the rolls till golden brown. Serve with ketchup. Enjoy....