Chicken Pancake Rolls | Chicken Rolls || How to Make Pancake Rolls with step-by-step photos
Chicken Pancakes are delicious, flavored aromatic stuffed chicken rolls wrapped with a pancake sheet, usually, roll is wrapped with a manda patti or samosa sheet and then filled with desirable stuffing, But here is I wrapped the rolls with pancake sheet making with pancake sheets are quite an easy than manda Patti, I used chicken mixture whereas can be used in filling mince, eggs or veggies
Though these rolls aren’t as crisp as manda patti rolls even then taste is superb a golden brownish layer of pancake rolls goes well with ketchup, sauce, and tea
By the way, you can also check out my chicken spring roll recipe on my blog
The best evening snack for you and your guest so let’s begin
Tips:
- Whether you are making any quantity of pancake but one thing to keep in mind is that always will be used half quantity of cornstarch in the flour
- Using a nonstick pan will give you a better result than another utensil pan
- The cooking time of a pancake is just a minute on high heat
- Place the pancake sheet on kitchen paper or tissue paper to prevent the stick from base
- You can make any type of filling for stuffing
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To prepare this recipe firstly boil the chicken with ginger garlic paste, and salt along with 1 cup of water, let it cook until water dries out then shred the chicken and set aside
Take all ingredients and prepare all veggies set aside
Prepare flour batter for binding rolls
Take a medium-sized mixing bowl then put all ingredients together in the bowl, Now add spices
And mix them together very well and transfer them to the plate keep them aside
Take another bowl and crack the eggs into the bowl, add all pancake ingredients to the bowl
And stir to mix well till turns to a smooth batter, Now add water little by little until the batter reaches up to pouring consistency
You can see the batter consistency below photo, it should be like a thick milkshake or lassi
Take a large-sized non-stick frying pan or skillet, Apply oil on the pan surface, and wipe with tissue paper
Turn on the heat on a high flame and let it heat well, The other hand further stirs the batter and takes out one spoon of batter
Pour the batter into the preheated pan then spread around the pan and remove excess batter, allow to cook on high flame for a minute or until the edges are getting separate from the sides
Quickly transfer it onto the kitchen paper
Repeat the same process with all remaining batter
The same pancake batter will be used in coating rolls at the time of frying
Take one pancake sheet and place 1-2 tbsp filling near the corner, Start folding over the corner gently, Fold from over the left and right sides besides apply flour batter with the brush or finger
Close it up firmly and prepare all remaining pancake sheets the same way
Meanwhile, heat the oil on a medium flame
Coat the roll with batter and remove the excess batter
Carefully slide the rolls, and fry a few at a time, Don’t overcrowd the spring rolls in the pan, they won’t cook evenly
Keep turning to brown evenly, once they are golden brown, they are done, place them on a kitchen napkin to remove excess oil
Chicken pancake rolls are done, you can see inside the looks of the rolls how is looking tempting
Transfer to the serving tray or plate
Chicken Rolls are delicious, flavored aromatic stuffed chicken rolls wrapped with a pancake sheet.....
Ingredients for Chicken Filling:
- Chicken 1 cup, boiled and shredded
- ½ cup, cabbage grated
- 4-5, green chilies chopped
- 1 tsp, black pepper
- 1 tsp, chicken powder
- Salt to taste
- 1 tsp, crushed red chili powder
For Pancake Sheet:
- 2 large-sized, eggs
- 2 tbsp, all-purpose flour
- 1 tbsp, cornstarch
- ¼ tsp, salt
- 50 ml, of water
For Coating:
- 1 large-sized, egg
- 1 tbsp, cornflour
- ½ tbsp, cornstarch
For Binding:
- 1 tbsp, wheat flour
- Water as required
How to make Pancake Roll?
- To prepare this recipe firstly boil the chicken with ginger garlic paste, and salt along with 1 cup of water
- Let it cook until the water dries out then shred the chicken and set aside
- Take all ingredients and prepare all veggies set aside
- Take a medium-sized mixing bowl then put grated cabbage, green chilies, and boiled shredded chicken together in the bowl
- Now add spices crushed red chili powder, salt, black pepper, and chicken powder
- Mix them together very well and transfer them to the plate keep them aside
- Take another bowl and crack the eggs into the bowl
- Add flour, cornstarch, and salt
- Stir to mix well till turns into a smooth batter
- Now add water little by little until the batter reaches up to the pouring consistency
- Take a large-sized non-stick frying pan or skillet
- Apply oil to the pan surface and wipe with tissue paper
- Turn on the heat on a high flame and let it heat well
- The other hand further stirs the batter and takes out one spoon of batter
- Add the butter to the preheated pan then spread around the pan and remove the excess batter
- Allow cooking on high flame for a minute or until edges are getting separate from sides
- Quickly transfer it onto the kitchen paper
- Note: I had to use newspaper as hadn’t been available at home at the time but you must spread butter paper or kitchen paper before cooking the pancake sheets
- Repeat the same process with all remaining batter
- The same pancake batter will be used in coating rolls at the time of frying
- Take one pancake sheet and place 1-2 tbsp filling near the corner
- Start folding over the corner gently
- Don’t press the roll strictly because the pancake sheet may tear and fillings come out
- Fold from over left and right sides besides applying flour batter with the brush or finger
- Close it up firmly and prepare all remaining pancake sheets the same way
- Meanwhile, heat the oil on a medium flame
- Coat the roll with batter and remove the excess batter
- Carefully slide the rolls
- Fry a few at a time
- Don’t overcrowd the spring rolls in the pan, they won’t cook evenly
- Keep turning to brown evenly, once they are golden brown, they are done
- Place them on a kitchen napkin to remove excess oil
- Chicken pancake rolls are done
- These rolls can be served with tea and ketchup or sauce
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