Method

For stuffing

• 1. Heat oil in a pan, add minced garlic and green chillies and stir for few minutes. Now add onion, stir till it becomes golden in colour.
• 2. Add minced chicken and stir well. Then add red chilli, pepper powder, salt and stir well for few seconds. Cook the chicken on low flame for 20 minutes.
• 3. Once done remove it from flame and keep it aside.

For cover

• 1. Sift flour and add salt, egg and water and make a smooth batter. (Batter should be of thin in consistency).
• 2. Heat a flat non-stick pan and add a big spoon of batter, and make very thin pancakes. (Don’t use oil at this step).
• 3. Cook only one sides of the pancake and immediately remove it from flame.
• 4. Repeat the process with the rest batter.(reserve some batter for pasting the rolls)

For Rolls

• 1. To make the rolls place 2-3 table spoon of the filling in the center of each wrap.
• 2. Fold in the sides and form a tight roll, sealing the edge with the reserved batter.
• 3. Heat oil in a pan and deep fry the rolls until golden in colour.
• 4. Serve the “ Chicken keema rolls” with dip or sauce of your choice.

• Recipe Type : Chicken, Kabab / Starter, Non vegetarian