Ingredients Edit

Stuffing Edit

• 250 gm boneless chicken (could substitute with seared )
• 250 gm potatoes
• 250 gm onions
• 2 tbsp red pepper (red capsicum)
• 2 tbsp curry powder (fine mixture of chilli powder, coriander powder, turmeric powder and a pinch of garam masala powder)
• ¼ cup oil
• salt to taste

Rolls Edit

• 250 gm flour
• 2 cups milk
• 1 egg
• salt to taste

For frying Edit

• 3 cups oil
• 2 eggs
• 1 can breadcrumbs

Directions Edit

Stuffing Edit

1. Boil the potatoes and peel off the skin.
2. Cut chicken into small pieces.
3. Dice onions.
4. Add the oil to a pan at medium heat. Add the onions, chicken, and potatoes in that order leaving about half a minute between each and cook for 4 minutes.
5. Add the curry powder, red pepper and salt and cook for 10 minutes.
6. Remove from stove and place where it is easily accessible.

Rolls Edit

1. Mix the flour, milk and eggs using a mixer.
2. Heat a non-stick pan which has been wiped with a paper towel soaked in butter or oil.
3. Pour in the batter to barely cover the bottom of the pan. Heat at low heat for a minute. Remove the pancake.
4. Keep on a plate and place the stuffing on top.
5. Tuck in the sides of the pancake to make parallel edges.
6. Roll the pancake to make a roll. Continue making the pancakes and the rolls from them. Do not allow the pancakes to cool before adding the stuffing, as this makes the pancake less malleable.
7. Finally dip each roll into the beaten egg and coat all round.
8. Then coat with bread crumbs and deep fry until medium brown colour.