Chicken Roll Recipe

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:

1. 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
2. Using a nonstick pan will give you a better result than another utensil pan
3. The cooking time of a pancake is just a minute on high heat
4. Place the pancake sheet on kitchen paper or tissue paper to prevent the stick from base 
5. 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

                        

These rolls can be served with tea and ketchup or sauce

                        

Chicken Pancake Roll
Author: Sana Rasheed
Preparation Time:25 mins
Cooking time: 10 mins
Total time:35 mins
Servings:3
Recipe Category: Snacks
Cuisine: Pakistani
Calories per serving:145 kcal

Chicken Rolls are delicious, flavored aromatic stuffed chicken rolls wrapped with a pancake sheet.....

Ingredients for Chicken Filling:

1. Chicken 1 cup, boiled and shredded
2. ½ cup, cabbage grated
3. 4-5, green chilies chopped
4. 1 tsp, black pepper
5. 1 tsp, chicken powder
6. Salt to taste
7. 1 tsp, crushed red chili powder

For Pancake Sheet:

1. 2 large-sized, eggs
2. 2 tbsp, all-purpose flour
3. 1 tbsp, cornstarch
4. ¼ tsp, salt
5. 50 ml, of water

For Coating:

1. 1 large-sized, egg
2. 1 tbsp, cornflour
3. ½ tbsp, cornstarch

For Binding:

1. 1 tbsp, wheat flour
2. Water as required 

How to make Pancake Roll?

1. To prepare this recipe firstly boil the chicken with ginger garlic paste, and salt along with 1 cup of water
2. Let it cook until the water dries out then shred the chicken and set aside
3. Take all ingredients and prepare all veggies set aside
4. Take a medium-sized mixing bowl then put grated cabbage, green chilies, and boiled shredded chicken together in the bowl
5. Now add spices crushed red chili powder, salt, black pepper, and chicken powder
6. Mix them together very well and transfer them to the plate keep them aside
7. Take another bowl and crack the eggs into the bowl
8. Add flour, cornstarch, and salt
9. Stir to mix well till turns into a smooth batter
10. Now add water little by little until the batter reaches up to the pouring consistency
11. Take a large-sized non-stick frying pan or skillet
12. Apply oil to the pan surface and wipe with tissue paper
13. Turn on the heat on a high flame and let it heat well
14. The other hand further stirs the batter and takes out one spoon of batter
15. Add the butter to the preheated pan then spread around the pan and remove the excess batter
16. Allow cooking on high flame for a minute or until edges are getting separate from sides
17. Quickly transfer it onto the kitchen paper
18. 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
19. Repeat the same process with all remaining batter
20. The same pancake batter will be used in coating rolls at the time of frying
21. Take one pancake sheet and place 1-2 tbsp filling near the corner
22. Start folding over the corner gently
23. Don’t press the roll strictly because the pancake sheet may tear and fillings come out
24. Fold from over left and right sides besides applying flour batter with the brush or finger
25. Close it up firmly and prepare all remaining pancake sheets the same way
26. Meanwhile, heat the oil on a medium flame
27. Coat the roll with batter and remove the excess batter
28. Carefully slide the rolls
29. Fry a few at a time
30. Don’t overcrowd the spring rolls in the pan, they won’t cook evenly
31. Keep turning to brown evenly, once they are golden brown, they are done
32. Place them on a kitchen napkin to remove excess oil
33. Chicken pancake rolls are done
34. These rolls can be served with tea and ketchup or sauce

*Not be duplicated, rewritten or published without permission- Thank you!

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