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Smoked Malai Boti Crispy Rolls Recipe

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 10

Ingredients

• 500 g boneless chicken
• 1 tsp crushed garlic
• 2 crushed green chilies
• 1 tsp lemon juice
• 2 – 3 yogurt
• 1/4 cup fresh cream (dairy cream)
• 2 tbsp milk powder
• 1/2 tsp black pepper
• 1/2 tsp white pepper powder
• 1 tsp crushed cumin seeds
• salt to taste
• 1/2 tsp meat tenderizer powder (optional)
• 1 – 2 tbsp cooking oil

other ingredients

• 1 small sized onion
• roll sheets as required
• cooking oil for deep frying

Instructions

• Take a mixing bowl and add chicken and other ingredients. Marinate the chicken for 20 – 30 minutes.
• Cook the marinated chicken on low flame until chicken is done. It may take 10 to 15 minutes.
• Place a charcoal in center of the cooking pan and pour few drops of cooking oil on it. Cover the pan with lid and give coal smoke for 2 – 3 minutes.
• When done let it cool down and add onion slices.
• Prepare a smooth flour paste by mixing 1 tbsp of flour and 2 tbsp of water. Arrange the Mali Boti filling on the roll sheets and fold into rolls. Apply the flour paste on edges to tie up the rolls.
• Heat oil for deep frying. Fry and stir continuously till golden and crispy. Take out on the absorbent paper and serve.

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For this recipe you can use ready-made roll sheets (patties) available in market. You can also make your own roll sheets easily at home. I have already published my Spring Rolls and Samosa Sheets recipe. So, if you wish to make your own roll sheets, do it by following the given link.

Here are the ingredients and written instructions. Video link has also been given so that you can easily follow the instructions step by step.

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Chicken Mint Rolls

Course Appetizer, Snack

Ingredients

Ingredients used for marinating the chicken

• 300 grams boneless chicken
• 1 tsp garlic (crushed into paste)
• ½ tsp crushed red chili
• ¼ tsp white pepper powder
• ½ tsp salt or to taste
• 1 tsp vinegar
• 1 tbsp soy sauce
• ½ tbsp chili sauce

Ingredients for cooking the marinated chicken

• oil as required
• 2 tbsp chopped mint leaves (poodinay k patay)
• ½ capsicum (adha shimla mirch)
• 2 tbsp cream

other ingredients

• 1 tbsp mayonnaise
• roll patties as required

Instructions

• Add chicken and other ingredients in a large mixing bowl and marinate for 30 to 40 minutes.
• Fry the marinated chicken on high flame until color of the chicken changes. Stir continuously during the process.
• Cover the pan with the lid and cook on low flame until chicken is done.
• Next add chopped mint leaves and capsicum and stir continuously on high flame for 1 minute.
• Then add 2 tbsp of cream and stir to mix well. Turn off the flame and take it out on a plate or a bowl.
• Meanwhile, prepare a liquid of white flour (maida) adding 1 tbsp of it with 2 tbsp of water. This liquid mixture is used to glue the roll patties.
• Spread the roll patties on a clean flat surface. Arrange the creamy cooked chicken and fold it into roll. Use the liquid mixture to glue the loose end of the patti.
• Deep fry on medium flame till the rolls get golden and crispy.
• Serve and enjoy with your favorite sauce.

Video

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You may also like my other top rated recipes like Bread Cone Samosa recipe.

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Tandoori Bread Rolls

Course Appetizer, Side Dish, Snack

Ingredients

Chicken tandoori filling

• 300 grams chicken boneless (small cubes)
• ½ cup yogurt
• 1 tsp garlic paste
• salt (little bit)
• ½ tsp chili flakes (crushed red chilies)
• 1 tbsp tandoori masala

Other ingredients

• 2 tbsp oil for cooking the marinated chicken
• fresh bread slices
• mayonnaise
• 2 eggs for dipping the rolls
• breadcrumbs for coating the rolls

Instructions

• Take boneless chicken cubes in a mixing bowl and pour yogurt over it. Add garlic paste, salt, chili flakes and tandoori masala.
• Mix well and marinate for 30 minutes.
• Next, heat up the oil in a frying pan for cooking the marinated chicken.
• Add the marinated chicken and cook util the marinade is reduced to fried chicken cubes.
  
• Cook on low flame till chicken is done and furn off the flame. Blend the cooked chicken with lots of mayonnaise as per your requirement.
• Then take some fresh bread slices and cut off their hardened brown crust around all sides with kitchen knife. Flatten the bread slices with a rolling pin to make covering (patti) for samosa.
• Apply mayonnaise and arrange chicken tandoori filling.
• Fold the flattened bread covering (patti) into a roll. Glue the roll by gently pressing the lose sides with your fingers.
• Dip in the beaten egg and coat with breadcrumbs. Use your hands in the process to maintain the shape while applying breadcrumbs thoroughly on all sides.
• Before cooking preheat the oil. Fry on medium flame and flip over the sides until rolls get golden and crispy.
• Take out on the kitchen towel to shed extra oil before serving. Within no time you can serve the crispy and crunchy Tandooori Bread Rolls with tomato or any other sauce or chatni you may like the most.

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