Chicken Roll

Portion Size – One

Chef Bobby Geetha has made this Chicken Egg Roll Recipe which is very delicious and nutritious. Enjoy the recipe.

No Reviews


Adjust Servings
20Gms Chicken Leg Boneless
5Gms Salt
5Gms Ginger
30Gms Chopped Onions Finely
15Gms Chopped Coriander
1Nos Boiled Egg
1Nos Egg
5Gms Chopped Green Chili
100Ml Oil Vegetable
5Gms Garlic
60Gms Mint Chutney
2Gms Coriander Spring



Stage 1

Mince the chicken boneless finely (twice in the fine blade). Add ginger garlic paste and salt and boil.
Slow cook with water till all water evaporates, and the chicken is done.Strain the excess water and cool.
Mark as complete

Stage 2

Add all the chopped fresh ingredients. Mince the 50 %percent mixture finely in a blender. Sieve the egg into this mixture.
Make quenelles with hand and keep aside. Beat the raw egg mixture finely; dip the quenelles in the egg drop and deep fry in oil. Serve hot (4 piece in a portion @ 50 Gms/portion).
Mark as complete

Leave a Reply

Your email address will not be published. Required fields are marked *