Chicken Bread rolls

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An innovative crispy tasty bread rolls made from mashed potatoes,left over bread slices and chicken curry.
Now no need to worry about your leftovers anymore.
These bread rolls are favorite at my home and I usually pair them with the evening chai as a snack served with tomato ketchup. Hope you too will try this at home.
Its very simple and easy to prepare. Watch out this step by step recipe of these yummy chicken bread rolls

Preparation time : 10 mins

Cooking time : 10 mins

Serves : 4


1/2 cup left over chicken
8 bread slices( I used brown bread, you can use any breads of your choice)
2 medium size potatoes(boiled peeled and mashed)
1 tsp of ginger garlic paste
1 tsp red chili powder
1 tsp garam masala powder
1 tsp salt
1 tsp soya sauce
1 tablespoon Cilantro (hara dhania), finely chopped
Oil to fry

Directions || to prepare Chicken Bread Rolls

To prepare the filling

Pick up all the chicken pieces from the curry and shred them all.

In a bowl mix all the ingredients shredded chicken,mashed potatoes,ginger garlic paste,red chilli,garam masala,salt,soya sauce,chopped coriander
and knead lightly to form a soft dough.

To prepare the rolls

Trim the edges of the bread slices and set aside.

Fill a small bowl with water to wet the bread.

Dip one side of a slice of the bread lightly in the water. Place the slice between your palms and press, squeezing out the excess water. This makes the bread
Place the filling in the center of this bread and mold the bread to completely cover it all around, giving an oval shape. Repeat to make all the rolls.

Heat the oil in a frying pan on medium high heat. Drop the rolls slowly into it, taking care not to overlap them.

Fry the bread rolls until they are golden brown, turning occasionally. This should take about two to three minutes. Take them out over a paper towel.

Serve them hot with any chutney or ketchup.

Before frying, let the roll sit for about five minutes. This will evaporate some of the water from the bread so that it
absorbs less oil while frying; also making the bread rolls crisper

Malai Chicken Tikka

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Malai kebab or Malai Tikka gets its name as malai/fresh cream which is one of the key ingredient of this dish.
I wanted to try this juicy, melt-in-mouth succulent tikka from a long time ,finally I succeeded !!!
Sharing with you this recipe of delicious and aromatic spicy creamy base chicken malai tikka.


500gms Boneless chicken, cut into 1½ pieces
2 cubes of cheese grated
¼ cup Fresh cream
¼ corn starch powder
1 tsp Ginger garlic paste
½ tsp black pepper powder
1 tsp nutmeg powder
1 tsp lemon juice’
1 tsp sugar powder
Butter for cooking
1½ tsp Salt

Directions || To prepare Malai tikka Kebab

For the first marination

Clean, cut and dry your chicken cubes using kitchen towels.

The marinade works best if the chicken is dried thoroughly from any moisture.

Add ginger/garlic pastes, nutmeg powder, pepper powder and lemon juice and half of the salt.

Mix well and refrigerate for an hour.

For the second marination

Take the grated cheese and mash the cheese to form a smooth paste

Add the cheese to the chicken and corn starch mix it well.

Next add fresh cream to the chicken and mix it gently, combine well and refrigerate again for 4 hours or preferably overnight.

How to cook the tikka’s

Thread the chicken pieces on skewers (if you’re using wooden skewers, remember to soak them for 30 minutes before using to prevent them from burning).

Turn on your oven’s grill/broiler to 200 C and grill for about 10-12 minutes per side.

Turn the skewers over once they begin to color; keep an eye that the chicken doesn’t burn.

You can brush them with some melted butter midway through grilling. You can even grill these on a proper charcoal grill.

Alternatively, you can shallow fry the skewered chicken on a pan on both sides until cooked through.

I have used a grill stand and placed it on the gas stove and barbeque it slowly on the medium flame.

Serve hot with accompaniments of your choice or garnish it with carrots, onion rings or lettuce leaves.



Marinate the chicken and cheese at room temperature else both will leave water.

Bread cheese Bhajiya

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Bread_bhajiyaBread bhajiya ,also know as pakora are usually served as snacks or appetizers.The most popular varieties are pyaaz pakora, made from onion and aloo pakora, made from potato.I tried to give slight new variation to it using bread and cheese. If you are feeling hungry and you have some left over breads at home and kind of bore to have the same sandwiches or jam butter bread.Try out this new simple and easy recipe. My kids just loved it and I am sure your kids will too 🙂

Prep Time : 10 Mins
Cooking Time : 20 Mins
Serves 4


6 Bread Slices
3 cheese slices
1 tsp ginger garlic paste (optional)
2 tsp Garam Masala Powder
2 tsp Pav Bhaji Masala Powder
1 tsp Chilly Powder
250 gm Chana Powder (Gram Flour)
1 cup Water
2 tsp Salt
½ cup Oil

Direction || How to prepare Bread Bhajiya’s

Take one piece of bread ,place cheese slice over the bread in a single layer. Top with another slice of bread.

Cut the bread evenly into 9 pieces. Repeat this will the remaining bread and cheese slices.

Take chana powder, ginger garlic paste (if u don’t have paste ready skip it) garam masala powder, pav bhaji masala powder and chilly powder in a bowl and mix well.

Pour water in it and blend into medium thick batter. Flavor with salt to taste.

Immerse the bread pieces into the chana batter.

Heat oil in a pan and fry the each bread piece until light brown in colour.

Serve hot with ketchup or any green chutney.


Coat the bread evenly with the batter so avoid the cheese spread out into the oil.

Turai(Ridge Gourd fritters) Pakoda

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Turai_PakodaA ridge gourd , also commonly known as Turai or Turiya or Dodka (in Marathi) is a well beloved in India.
Its hard skin is peeled off and chopped and cooked as desired.But do you know you can also have this veggie as snacks.
Check out this soft yet crunchy Turai ke pakore(fritters) recipe.

Preparation Time : 20 minutes
Cooking time : 10 minutes
Servings : 4

Main Ingredients

4 medium size (turai)ridge gourd
2 cups besan/gram flour
½ tsp red chili powder
¼ tsp garam masala powder
a pinch of asafoetida powder
a pinch of turmeric powder or haldi
a pinch of baking soda or baking powder (optional)
water – add as required to make a thick flowing batter
oil for deep frying or shallow frying the pakoras

1 tsp chaat masala to sprinkle from above

Directions || How to make Turai ke Pakoda

Peel and cut ridge gourd lengthwise on all four sides, cutting around the stem, seeds, and ribs. With a sharp knife,
remove any remaining rib. Slice it as desired.

Mix turai, gram flour, red chilli powder, garam masala powder, turmeric powder,soda, salt and hing.

Add sufficient water to make thick batter.

Heat oil in a kadai. Drop pieces of turai one by one in oil and deep fry the pieces till all pieces turn crisp and cooked.

Drain on an absorbent paper. Serve hot with tomato ketchup or mint chutney.

Chicken Patties

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Chicken patticeOne more flavorful snacks or a side dish to a main menu, Chicken Patties cooked with meat (mutton or chicken) stuffing that is fried with a batter/covering.
This is one of my kid’s favourite and i discover that she loves having it so i made some addition to the patties and added Green Peas(Matar) to this recipe.
We can also add more veggies to it,specially its good for kids who loves chicken and hate having veggies,this will add nutritional value to the patties.
Please leave any comments or feedback if any.
Prep time: 30-40 mins
Cooking time: 10-15 mins
Serves: 4


250 grams of boiled Shredded Chicken
1 cup boiled green peas(Matar)
1 boiled potato
1 tsp of Ginger garlic paste
1 tsp of Red Chilli powder
1 tsp of Garam Masala powder
1 tsp of Tomato Ketchup
1 egg
1 cup of Bread Crumbs(optional)
Salt to taste
Oil for frying.

Directions | How to make Chicken-Green Peas Patties

In a bowl mix all the ingredients (shredded chicken,green peas,potato,ginger-garlic paste,red chilli,garam masala and tomato ketchup)
and knead lightly to form a soft dough.

Divide the mixture into equal portions. Shape each portion into a round and flatten slightly.

Whip the egg in a bowl and dip each patty into the egg beaten and then roll it in the bread crumb

Deep-fry the patties in hot oil until they are golden brown in colour and drain on absorbent paper.

Fry it for about 10 minutes and serve hot with tomato-garlic sauce or any chutney of your choice.
You can any veggies of your choice like shredded cabbage or carrots.