Chicken Roll

Yum

Ingredients:
Chicken Masala(Filling)
900 gm        -   Minced chicken
3                 -   Onion chopped
2 inch          -   Ginger finely chopped
10 -12          -  Cloves of garlic, grated
8                 -   Crushed Green chilli(adjust)
½ tsp.          -  Turmeric powder
1 1/2 tsp.     -  Pepper powder
1/2 tsp.        -  Garam masala
1/2 cup        -  chopped coriander leaves
3tbsp.          - Oil
Salt according to taste


For Batter

1 cup    -    Plain Flour 
1 1/2     -    cup water
1           -   egg
Salt to taste


For coating:
1-2                -   Eggwhites
1/2 to 3/4 cup -  Breadcrumbs or as required
oil                  - to deep fry

Method:

Chicken Masala preparations:

1. Cook the chicken in salt and pepper and mince when cool.(Pulse using a blender)
2. Heat oil in pan and add minced ginger, garlic. Saute for a minute and add the minced chicken. Add  pepper powder, turmeric and garam masala. Add chopped coriander leaves.
3. Sprinkle water if it is too dry. Mix well and switch off. 

Pancake preparation:

1. Combine all the ingredients well in a large bowl until everything is blended without lumps.
2.  Heat a pan on medium heat and make thin dosas of about 5inch diameter. (Do not over cook)
3.  Place a 1 tbsp. or less amount of the masala on the prepared pancake at the top leaving little space from the top and the sides.
4. Fold the left and right sides to the centre and make a tight roll to seal the filling in.
5. Seal the roll firmly using the batter.
6. Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated and deep fry until golden brown.
7. Serve warm with ketchup.