Healthier Chicken Pan Rolls

Easy Chicken Pan Rolls

Let’s learn how to make a hugely popular Goan delicacy. Chicken pan rolls. But with a twist. We’ll be making healthier chicken pan rolls with a mix of maida and whole wheat flour instead of with maida alone. And guess what? These pan rolls too will have that characteristic crisp outside and soft inside texture. So do try my recipe. And then enjoy some scrumptious chicken pan rolls with your family.

My video has all the essential step-by-step instructions from making the filling to making the crepes and frying the pan rolls besides useful tips for this delicious treat. So do check it out and watch it till the end.

Other chicken recipes you might find interesting and useful are my quick and easy chicken xacuti recipe and my delicious chicken potato chops recipe.

Ingredients

Filling:

250g chicken mince

(Marinated with ½ tsp salt)

3 green chillies, chopped

3 medium-size onions, chopped

5 medium-size garlic cloves, crushed

1 ½” ginger piece, crushed

1 tsp garam masala

½ tsp turmeric powder

½ tsp chilli powder

½ tsp ground cumin

½ tsp pepper powder

1 tbsp vinegar

1 tbsp tomato sauce

¾ tsp salt

¼ cup chopped coriander

2 tbsp oil

Crepes / Thin Pancakes

1 cup maida (all-purpose flour)

¼ cup whole wheat flour

1 egg,

½ tsp salt

450 ml water (2 tbsp less than 2 cups)

Coating

½ cup maida,

¾ cup water

Breadcrumbs

Paste

¾ tbsp water

1 tbsp all-purpose flour

Oil for shallow-frying pan rolls

(Will make around 8 – 9 pan rolls)

Procedure

Filling

1. Wash and drain the chicken mince. Mix ½ tsp salt into it and let it marinate till you’re ready to use it.
2. Heat the oil, and sauté the green chillies and onions.
3. When the onions just begin to brown, add the garlic and ginger. Sauté everything.
4. Then add the chicken mince. Stir everything well, cover the pan, and let the chicken cook on low heat for around 10-12 minutes, stirring it in between twice or thrice.
5. Next, add the vinegar, tomato sauce and salt. Stir the chicken mix, cover the pan, and let the chicken cook for another 2-3 minutes till all the liquid in the cooked mince evaporates.
6. Sample the mince and adjust the taste if necessary.
7. Finally, mix in the chopped coriander and turn off the heat.
8. Let the chicken filling cool to room temperature.

Crepes

1. First, sift the two flours into a bowl. Mix in the salt.
2. Add around half the quantity of water and stir the batter with a whisk till it is lump-free.
3. Then, whisk in the egg and the remaining water. Whisk the batter well.
4. Cover it and let it rest for 15 minutes.
5. Next, heat a non-stick pan/crepe pan on medium-low heat. Lightly grease it with oil.
6. Pour in a ladle of batter, and swirl the pan to spread it evenly all around.
7. After around a minute when the crepe starts pulling away from the pan, upturn it or slide it on to a chopping board/kitchen towel. After letting it cool for around 2 minutes, move it to a plate.
8. In this way, continue making the rest of the crepes, around 8 – 9. Stack the crepes on a plate after letting them cool a little.

Pan Rolls

1. Prepare the coating batter and a paste by mixing the maida and water.
2. Then, roughly divide the chicken filling into as many parts as the number of crepes you’ve made.
3. Spread a single crepe out on a plate. Place one portion of the chicken filling in the centre but a little towards the top. Then, fold the sides of the crepe inwards over the filling, apply a little of the maida paste along the sides and the far end of the crepe. Then roll the crepe to form a pan roll. Roll and shape all the pan rolls.
4. Next, dip each pan roll in the coating batter and then roll it in breadcrumbs.
5. Shallow fry the breaded pan rolls on medium heat. Don’t overcrowd the pan to ensure the pan rolls can be easily turned over for even frying.
6. Finally, remove the pan rolls to a wire rack lined with a paper towel.

Enjoy!