Crispy Chicken And Rice Pancake Rolls Recipe

Indian cuisine · 56 calories

Crispy Chicken and Rice Pancake Rolls recipe

About this recipe

Looking for a fulfilling and protein-packed snack? These Crispy Chicken and Rice Pancake Rolls are a delightful fusion of tender shredded chicken and golden, crisp rice pancakes, infused with the rich flavors of Indian spices. The process is straightforward, taking just 35 minutes from start to finish, making it perfect for an afternoon snack or a light dinner. With the vibrant hue of turmeric and the zing of lemon juice, these rolls not only taste amazing but also bring health benefits like anti-inflammatory properties and digestion support. Serve them hot and crispy to enjoy their texture and aroma at its best. Ideal for anyone seeking a nutritious, high-protein snack with a touch of Indian regional flair!

Ingredients

  • 300 g Nutrich Chicken Breast Boneless
  • 1 pack (1 kg) 921 Everyday Long Grain Rice
  • 20 g Turmeric Powder
  • - Ginger Powder
  • - White Pepper
  • 250 ml Keya Lemon Juice
  • 1 pack (1 kg) Aashirvaad Crystal Salt | Iodised
  • 500 ml Oil (For Frying)

Instructions

  1. 1. Wash and rinse the rice thoroughly, then soak it in water for 30 minutes.
  2. 2. Boil the chicken breast in water with salt and ginger powder until cooked through, then shred it into small pieces.
  3. 3. Blend the soaked rice with water to create a smooth batter, adding turmeric and a pinch of salt for flavor.
  4. 4. Heat a non-stick pan and lightly grease it with vegetable oil.
  5. 5. Pour a ladle of rice batter onto the hot pan, spreading it thinly to form a pancake, and cook for 2-3 minutes per side until golden.
  6. 6. In a separate pan, stir-fry the shredded chicken with white pepper, ginger powder, and a dash of lemon juice for 3-4 minutes.
  7. 7. Once the pancakes are ready, place a portion of the stir-fried chicken in the center of each pancake.
  8. 8. Roll the pancake tightly around the chicken to form a roll and secure the ends with a toothpick.
  9. 9. Repeat the process for the remaining pancakes and chicken filling.
  10. 10. Heat the rolls on the pan for 1-2 minutes to crisp the edges before serving.