Bakery Style Chicken Rolls
3 cups of poached chicken, shredded
1 large shallot or 8 pearl onions, diced
3 green chilies,chopped
1 inch ginger, chopped
5 cloves garlic, chopped
1 teaspoon red chili powder
1 1/2 teaspoon coriander powder
1 teaspoon garam masala
5 curry leaves,chopped
1 teaspoon vinegar
Salt & pepper

2 cups all purpose flour
2 cups milk
1 egg
1 1/2 tablespoon sugar

3 egg whites,lightly beaten
Fresh breadcrumbs from 6 slices of bread

Filling: Heat oil and saute all the ingredients from shallots through curry leaves.Once the shallots have softened, add the chicken and mix well to coat. Add the vinegar and saute for 2-3 minutes. Turn off the heat and check for seasonings.Let it cool.
Wrapper: Mix all the ingredients together,reserve 1/4 cup of the batter and make sixteen 6 inch pancakes using the remaining batter.
Assembly: Divide the filling into 16 and place them over the 16 pancakes,a little lower than the centre of each pancake. Fold them like how you would with a spring roll and seal the edges with the reserved 1/4 cup batter.Dip each roll in egg white and roll them in breadcrumbs. Deep fry them in hot oil ,drain on paper towels and serve with ketchup


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