VEGETABLE CHICKEN ROLL

I always make roll/samosa before or within first few days of Ramadan. It makes life easier and before frying just thaw the required number of rolls and deep fry.


This recipe is off to following food events:
Iftar nights by Jabeen, Joy from fasting to feasting-season iv by Lubna, Serve it series by Krithi's kitchen and Denny, Moonsoon medley hosted by Saffron streaks. 






VEGETABLE CHICKEN ROLL:

INGREDIENTS:

ROLL PASTRY                                                   1 PACKET

CABBAGE                                                          1 CUP CHOPPED

CARROT                                                              2 GRATED

GREEN CHILLI                                                    2-3 FINELY CHOPPED

CHICKEN                                                             1 CUP BOILED AND SHREDDED 

GREEN BELL PEPPER/SHIMLA MIRCH       1/2 CUT INTO THIN STRIPES

SALT                                                                     TO TASTE

BLACK PEPPER                                                TO TASTE

SOYA SAUCE                                                      TO TASTE

EGG                                                                       1 BEATEN

STEPS OF PREPARATION:

1.CUT AND CHOP ALL THE VEGETABLES AND BOIL 1 CHICKEN BREAST AND SHRED.

2.TAKE A BIG POT/WOK/KADAHI AND ADD 1-2 TBSP OIL, ADD FINELY CHOPPED GREEN CHILLI AND STIR FRY ALL VEGETABLES AND CHICKEN TILL THEY SOFTEN, DONOT OVERCOOK.

3.ADD SALT, BLACK PEPPER AND SOYA SAUCE (TAKING CARE AS SOYA SAUCE ALSO CONTAINS SALT). MIX AND TOSS EVERYTHING.

4. ADJUST THE SEASONING AND KEEP ASIDE.

5.THAW THE ROLL PASTRY, THEN START PLACING A SPOONFUL OF FILLING AND ROLL IT, USE EGG WASH TO SEAL THE ROLL.

6.DEEP FRY AND SERVE WITH SAUCE OR DIP OF YOUR CHOICE.