Malabar Chicken Roll Recipe or Chicken pan roll is a Deep fried savory crepe rolls with Kerala style chicken filling.A delicious and popular Malabar snack.This Malabar chicken roll is similar to Chinese egg rolls.
This chicken roll is very Popular in Kerala.this is available in almost all bakeries with different types of filling,this pan rolls are almost similar to Chinese egg rolls but instead of using the wrappers a thin pan cake is used,inside filling you can make according to your preference. I used chicken filling because I like it very much.For making this Malabar chicken roll you have to make the crepes first, then fill it with prepared filling, then fold.After that dip in to egg white,then roll on to bread crumbs and deep fry,the recipe seems little long but this is so easy to make.
these rolls are not very crispy like egg rolls, but these are slightly crispy and juicy.so here is the recipe of Malabar chicken roll.Try it and let me know how it turns out for you.
Clean and wash chicken,then cook with little pepper ,one pinch of turmeric and salt.once done let it cool and shred in to small pieces,then keep aside.
Heat 2 tbsp coconut oil in a kadai or non stick pan,when oil become hot add finely chopped onion,saute well until onion become soft and translucent.
Now add ginger garlic paste and crushed chili ,saute until raw smell goes.Then add garam masala, turmeric powder and cumin powder,saute well and add shredded chicken.stir to combine. Then check salt add if needed,cover with a lid and cook 2-3 minutes over low flame.
Then remove the lid, stir well and switch off the stove.
For making pan cakes
In a large bowl add flour,egg, salt and water blend well with out leaving any lumps or blend in a mixer and make smooth batter.(Keep little batter aside for sealing the pan rolls)
Heat a non stick pan or dosa kallu ,pour one ladle of batter and make thin crepes .
Take a flat plate, place one crepe and place two teaspoon of prepared filling on the top middle portion of the pan cake.
fold the top edge of the pan cake over the filling then fold the sides towards the center.Then roll tightly.Seal the bottom edge with prepared dough.Do this till pancakes finished.
In a bowl add egg whites and in another flat bowl add the bread crumbs.then take one pan roll dip in to egg white,coat well with bread crumbs.keep it aside in a dry plate, do this until all rolls finished,
then heat oil in a deep bottom pan over medium heat and deep fry the pan rolls until golden.serve with your favorite dip.
Do u have a youtube channel.i want to see this roll tutorial because im facing problm in.making crepes .and how to fold it because when.i tried to.fold.crepes side it brokes and stuff cameout.so.plz.of u have this roll.making tutorial plz share .and if u have channel.also so plz do mention ur channel.
Reply
Sujitha Nairsays
Dear Huma sorry about the late reply i have a youtube channel but this recipe is not there.as soon as possible i will update the vedio.
Bake for 40 to 45 minutes or until instant-read thermometer registers 165°F (74°C) when inserted into centre of roast. Let stand for 10 minutes before carving.
Heat oil in a dutch oven or fryer to 350˚F. Fry 5-7 egg rolls at a time for 5-6 minutes or until golden brown and crispy. Egg rolls should sizzle when they are in the oil. Keep the temperature of the oil between 340-350˚F while frying. Transfer to a wire rack and cool 15 minutes before serving with your favorite sauce.
Chicken thighs and all chicken dark meat tend to taste better when cooked to a higher temperature(175 F to 180 F) due to their higher amounts of connective tissue. Cooking thigh meat to 165 F will yield chewy, rubbery meat, but at 175 F to 180 F, it will be tender and juicy as the collagen melts and turns to gelatin.
All poultry should reach a safe minimum internal temperature of 165 °F (73.9 °C) as measured with a food thermometer. A whole chicken must reach this temperature throughout the bird. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast.
After the egg rolls are wrapped and sealed, heat neutral oil to 350F in a heavy bottomed pot like a Dutch oven or a wok. Fry the egg rolls in batches for 6-8 minutes or until beautifully golden brown. Rest on a wire rack until cooled and ready to eat!
For best results, warm your oven up to 375 degrees and arrange your frozen egg rolls on top of a wire rack placed on a baking sheet. The rack ensures that the heat reaches the rolls on all sides for the crispiest exterior possible. Bake for 20 minutes, turning each egg roll over halfway through.
Water: You can brush water onto the top of the pastry to help it brown in the oven. This won't give you a glossy finish like an egg wash, but it can still create a nice color.
The USDA publishes critical food safety temperatures for all foods, including chicken, that reflect the heat needed to kill the bacteria commonly associated with those foods. And most people know that the recommended safe internal temp for chicken is 165°F (74°C).
Cooking chicken to 170 F is a good way to to be safe and also ensure nobody enjoys your chicken. There are various temperatures depending on the cut that are safe. If you can check your chicken to know that it is 170 then you have a thermometer to check it at other temperatures.
Dark meat chicken (found in chicken drumsticks and chicken thighs) is technically good to eat at 165°, but it's better to reach a minimum internal temperature of 175° or higher (I generally take my chicken drumsticks closer to 190° to reach the perfect level of tenderness).
The U.S. Department of Agriculture (USDA) instructs us to cook meat to a safe internal temperature: namely, 165 degrees for poultry and 145 for beef and pork.
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Huma says
