Ingredients
For the Crepes
- 1 ½ cups all-purpose flour
- 1 egg
- 2 tablespoon corn flour
- Salt to taste
- Water as needed
For the Filling
- 200 g boneless chicken
- 1-2 onions, finely chopped
- 1 tsp garlic paste
- 1 tsp ginger paste
- 4-5 green chilies, crushed or thinly sliced
- ¼-½ tsp cumin powder
- ¼ tsp turmeric powder
- 1 tsp garam masala
- Salt to taste
For Coating
- Egg whites from 2 eggs
- 1 cup breadcrumbs
- Oil for frying
Instructions
Clean and wash the chicken. Cook it with a pinch of turmeric, a little pepper, and salt. Once done, let it cool and shred into small pieces.
Heat 2 tablespoon coconut oil in a pan. Add the chopped onions and sauté until soft and translucent.
Add the garlic paste, ginger paste, and crushed chilies. Sauté until the raw smell disappears.
Stir in cumin powder, turmeric powder, and garam masala. Add the shredded chicken and mix well.
Adjust salt as needed, cover with a lid, and cook on low flame for 2-3 minutes. Remove the lid, stir well, and set aside.
In a large bowl, mix the flour, egg, salt, and water to form a smooth, lump-free batter. Keep a little batter aside for sealing the rolls.
Heat a non-stick pan or dosa pan. Pour a ladle of batter and spread it thinly to make crepes.
Place a crepe on a flat plate. Add 2 teaspoons of the chicken filling in the middle.
Fold the top edge over the filling, then fold the sides toward the center. Roll tightly and seal the bottom edge with the reserved batter. Repeat for all crepes.
Dip each roll into the egg whites and coat it with breadcrumbs. Place on a dry plate.
Heat oil in a deep pan over medium heat. Fry the rolls until golden brown.
Serve these crispy chicken crepe rolls hot with your favorite dip or sauce. Perfectly crunchy on the outside and flavorful on the inside, they’re sure to be a hit!
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