Ingredients with Measurements:
- 1 cup all-purpose flour
- 1/4 tsp salt
- 1/4 tsp baking powder
- 1/4 cup water
- 1/4 cup vegetable oil
- 1/4 cup minced chicken
- 1/4 cup minced onion
- 1/4 cup minced tomato
- 1/4 cup minced green bell pepper
- 1/4 cup minced cilantro
- 1/4 tsp cumin powder
- 1/4 tsp coriander powder
- Salt and pepper to taste
- Oil for frying
Special equipment needed:
- Rolling pin
- Skillet or frying pan
Step-by-step instructions:
1. In a mixing bowl, combine the all-purpose flour, salt, and baking powder.
2. Gradually add water and vegetable oil to the mixture and knead until a smooth dough is formed.
3. Cover the dough with a damp cloth and let it rest for 30 minutes.
4. In a separate pan, heat some oil and sauté the minced chicken until cooked.
5. Add the minced onion, tomato, green bell pepper, cilantro, cumin powder, coriander powder, salt, and pepper to the pan and cook until the vegetables are soft.
6. Divide the dough into small balls and roll them out into thin circles.
7. Place a spoonful of the chicken and vegetable mixture onto each circle and roll it up tightly.
8. Heat some oil in a skillet or frying pan and fry the rolls until golden brown.
9. Drain the excess oil on a paper towel.
Time:
Preparation time: 40 minutes
Cooking time: 20 minutes
Temperature:
Frying temperature: 350°F
Serving size:
Makes 8 rolls
Nutritional information:
Calories per serving: 150
Fat: 8g
Protein: 4g
Carbohydrates: 16g
Fiber: 1g
Sugar: 1g
Sodium: 100mg
Substitutions for ingredients:
- Minced chicken can be substituted with minced beef or lamb.
- All-purpose flour can be substituted with whole wheat flour or gluten-free flour.
- Vegetable oil can be substituted with olive oil or coconut oil.
- Green bell pepper can be substituted with red or yellow bell pepper.
Variations:
- Add some grated cheese to the chicken and vegetable mixture for a cheesy twist.
- Substitute the chicken with paneer for a vegetarian version.
- Add some chopped jalapeño for a spicy kick.
Tips and tricks:
- Make sure the dough is rolled out thinly to ensure a crispy texture.
- Use a non-stick skillet or frying pan to prevent the rolls from sticking.
- Serve the rolls with some chutney or ketchup for dipping.
Storage instructions:
Store the chakna rolls in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the rolls in a preheated oven at 350°F for 5-7 minutes or until heated through.
Presentation ideas:
Arrange the chakna rolls on a platter and garnish with some cilantro leaves.
Garnishes:
Cilantro leaves
Pairings:
Serve the chakna rolls with some masala chai or a cold beer.
Suggested side dishes:
- Onion rings
- French fries
- Vegetable samosas
Troubleshooting advice:
- If the dough is too dry, add a little more water.
- If the rolls are too oily, drain the excess oil on a paper towel.
Food safety advice:
- Make sure the chicken is cooked thoroughly before adding the vegetables.
- Wash your hands and utensils thoroughly before and after handling raw meat.
Food history:
Chakna rolls are a popular street food in India, especially in the northern regions. They are typically served as a snack or appetizer.
Flavor profiles:
The chakna rolls are crispy on the outside and filled with a savory mixture of chicken and vegetables. The cumin and coriander powder add a warm and earthy flavor to the filling.
Serving suggestions:
Serve the chakna rolls as a snack or appetizer at your next party or gathering.
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