Makes: 8 to 10 rolls / Time: 11/2 hour
For the filling
300 grams boneless chicken, cut into small pieces
1 medium onion, chopped
10 curry leaves, chopped
1 teaspoon ginger garlic paste
1/2 scotch bonnet, chopped
1/4 cup boiled potatoes, mashed or cubed
1/4 cup grated or chopped carrot
1/4 cup green peas
1 tablespoon lonumirus curry powder or chilly powder
1 tablespoon roasted curry powder
1 tablespoon tomato paste
1 teaspoon chicken stock powder or 1 Maggie cube
1/2 teaspoon salt
1 cup flour
1/2 teaspoon salt
2 cups water
To assemble rolls
1 cup bread crumbs
2 eggs, beaten
Oil for deep frying
1-Heat oil in a pan, add onion, ginger garlic paste, scotch bonnet and curry leaves.
2-Fry onions until fragrant. Add chicken, fry until chicken is cooked, add potato, carrot and green peas. Stir fry for 2 minutes.
3- Add lonumirus curry paste, roasted curry paste, chicken stock, salt and tomato paste. Mix everything and cook for 2 minutes. Remove from stove and cool completely.
4-In to a blender add flour, egg, salt and water. Blend until mixture is creamy and smooth. Pour into bowl.
5-Heat a nonstick pan add one third cup of batter into the pan and swirl to make a round disk. Fill any gaps with extra batter. Bake until the crepe loosens from the pan. Remove crepe from pan into a plate and cover with a kitchen towel.
6-Make crepes until all batter is finished.
Assembling and frying rolls
7-Take one crepe onto a working area or onto a shallow plate. Put two tablespoon of filling on to one side of crepe leaving one inch below, roll the one inch side of crepe over the filling, fold both sides of the crepe over the filling then roll it all the way and now you should have a roll. Make rolls from all the crepe.
8-Dip each roll in eggs, then roll in bread crumbs. Bread all rolls
9-Heat oil enough to deep fry the rolls. Deep fry until lightly brown.