This very simple, light and tasty snack comes together very very quickly. Basically minced chicken is applied on a thin omelette and rolled, steamed and then panfried after cutting. A no fuss recipe to make and eat😊. Please do try making this.
Ingredients
- 4 eggs (3 for omelettes, 1 for chicken mixture)
- 200 gms of boneless chicken
- 1 spring onion finely chopped
- 1 tbsp of ginger garlic paste
- 2 tsps sesame oil
- 1 tsp white pepper powder
- 1 tsp salt (plus extra for eggs)
- 1 tsp mushroom seasoning or 1/4 tsp msg
- 1/2 tsp grated nutmeg
- Cornflour (for coating)
- Oil (for pan frying)
Method
Step 1: The Omelettes
- Beat 3 eggs lightly and season with salt and pepper.
- Prepare 3 thin omelettes and keep aside.
- Note: Just cook lightly, don’t overcook the omelettes.
Step 2: The Filling
- Put 200 gms of boneless chicken in a food processor.
- Add 1 spring onion, 1 tbsp ginger garlic paste, 2 tsps sesame oil, 1 tsp white pepper powder, 1 tsp salt, 1 tsp mushroom seasoning (or msg), and 1/2 tsp grated nutmeg.
- Run the mixer till chicken is minced well.
- Add 1 egg and run the mixer once more.
- Remove into a bowl.
Step 3: Rolling and Steaming
- Take one omelette and apply 1/3rd of the chicken paste evenly all over the surface.
- Roll gently.
- Repeat for all 3 omelettes.
- Keep the rolls in a hot steamer, seam side down, and steam for 15 mins.
Step 4: Finishing
- Cut the rolls at a slant to get oval pieces.
- Dip all the cut pieces into cornflour and dust off excess.
- Heat a frying pan with about 5 to 6 tbsps of oil.
- Pan fry the pieces till golden.
- Serve hot, with a sauce of your choice.
