We love Sri Lankan Mutton Rolls and since Chicken 65 is a big hit in my family, I decided to make a Chicken 65 version of this classic.

Chicken 65 & Potato is mixed together, stuffed in a homemade crepe, dipped in a flour batter and then dredged in breadcrumbs and fried. This delicious crispy snack is a crowd pleaser!

Chicken 65 Rolls

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Ingredients
  

Filling Fried Chicken

  • 1 lb boneless Chicken
  • Salt to taste
  • 2 tbsps Ginger & Garlic paste
  • 1 tbsp Red Chilli powder
  • 2 tbsps Cornstarch
  • 1 Egg

Filling Masala

  • 1 cup finely minced Onion
  • 3 tbsps sliced green Chillies
  • 1 cup Curry leaves
  • 1 tbsp Chilli powder
  • 1 tbsp Cumin powder
  • 1 tsp Black Pepper
  • Salt to taste
  • 3 tbsps Ginger & Garlic paste
  • 3 tbsps Chilli paste
  • Red Food colouring
  • 1/2 cup Chopped Coriander
  • 600 gms boiled mashed Potatoes

Crepes

  • 2 cups all purpose sifted flour
  • 3 cups water
  • 2 Eggs
  • Salt optional

Coating

  • 1 cup reserved Batter make more if needed
  • 1 – 2 cups Breadcrumbs

Instructions
 

  • Boil Potatoes, mash & keep aside
  • Add salt, ginger & garlic, red chilli powder and cornstarch to the Chicken
  • Add the egg, mix it well and then deep fry the Chicken
  • Make the masala by sautéing the onion, green chilli, curry leaves, chilli and cumin powder, pepper, salt, ginger & garlic paste, chilli paste and mix well together
  • Add the red food colouring, mix and then add the fried cooked chicken and coat
  • Add chopped Coriander
  • Add the mashed potato and some more coriander
  • Start with the pre sifted Flour, add Water a little at a time and whisk together to blend
  • Add the Eggs and most of the Water
  • Reserve about a cup for later
  • Add the remaining Water in the batter as it thickens towards the end
  • Add some oil to a hot pan, and pour in 1/4 cup of the batter
  • Add it to the centre of the pan, and swirl it all around
  • Allow it to cook, and then turn the pan around and tap it on the board
  • Keep doing this cooking the crepes on one side.
  • Transfer the crepes to another surface where they can cool completely
  • Place the crepe down, cooked side down
  • Add about 2 tbsps of the filling towards the top of the circle
  • Fold the sides over
  • Since we’ve cooked one side, the other side, is semi sticky and is easy to hold together when you fold it
  • Fold over the top, tuck the filling in and roll
  • Again since one side is semi sticky you will not need to add anything to seal the pan roll
  • Roll the whole batch and keep aside
  • Dip the rolls in the left over batter and allow to drain off the excess
  • Dredge in Breadcrumbs
  • Deep fry