Tasty Chicken Kheema Rolls

This is a Recipe for preparing at home authentic Mughlai Restaurant Style Chicken Rolls, a crisp and delicious party dish, which can also be served as a Starter Snack  with cocktails. Given below, in this post is a step by step and easy to understand recipe to prepare tasty Chicken Keema Rolls at home.

Chicken Keema Rolls Preparation Time – 60 Minutes
Serves – 4 Persons

The Marathi language version of the same recipe is published here – Chicken Keema Rolls

For the Filling
1 Cup Chicken Kheema
1 Big Size Onion (chopped)
1 Tea spoon Garam Masala
1 Table spoon Lemon Juice
¼ Cup Mint Leaves (chopped)
Salt as per taste
½ Table spoon Oil
Oil for deep frying Chicken Rolls

Delicious Cocktails Chicken Party Rolls
Chicken Kheema Rolls

For the  Masala (grind)
 ½ Cup Coriander (chopped)
½ Table spoon Ginger Paste
½ Table spoon Garlic Paste
½ Tea spoon Green Chili Paste

For the covering
2 Cups Refined Flour
½ Table spoon Oil (hot)
2 Pinch Soda bi carb
¼ Cup Milk
½ Tea spoon Black Pepper Powder
¼ Tea spoon Turmeric
Salt as per taste

For the Covering – Mix the Refined Flour, hot Oil, Soda bi carb , Milk, Black Pepper Powder, Turmeric Powder, Salt and some warm water as per requirement to prepare the Dough. Then prepare small balls from the Dough and keep them aside.

For the Filling – Heat the Oil in a Kadhai and then add Onion, fry for two-three minutes and then add Chicken Kheema and Green grounded Masala and fry until it become dry. Then add ½ Cup Water and mix it well then cover with a Plate and cook for ten minutes on slow flame

Then add salt, Lemon Juice, Garam Masala and Mint Leaves. Mix it well and cook for three-four minutes on a slow flame. The Chicken Kheema mixture should be a little dry.

Roll the small Dough balls in rectangular shapes, and  then fill half table spoon of mixture in the rolled shape, and then close from the sides and roll like a stick.

Heat the Oil in a Kadhai and deep-fry the rolls until color changes in to brown color.

Serve hot.

By Sujata Nerurkar

I am an Expert Indian Chef, Food Columnist and Adviser. I write on food and recipes on my site and conduct cooking, candle making, chocolate making, dry cleaning, decoration and other art classes. The recipes and food themes given by me are unique and original and appear regularly in numerous reputed periodicals, newspapers and magazines.

Leave a comment

Your email address will not be published. Required fields are marked *

The reCAPTCHA verification period has expired. Please reload the page.