When we were in school, my sister had gone to her friend's house for an Iftar (breaking the fast during Ramadan) party. That is when she first had this. She came home and told umma about the awesome snack that she had eaten at her house. Umma asked her to inquire about the recipe from her friend's umma. So both the ummas share the recipe and from then on, this is something that umma makes when she is really in a good mood - just like the Athishayapathiri. Since we didn't know what this was called, we called the appam in her name - I am not revealing the name due to privacy reasons, not that I know where she is but just like that... :) I discovered the name when I found this recipe and that's when I realised that it is a Kannur special. Yes, my sister's friend was from Kannur! So finally I get to put a name for it!
This is the way we make it at home. The chicken filling to be used is totally upto you. You can use your family recipe for the same or just dig up the simple filling that I make. A little bit of work but worth it all, as it just disappears when it makes its appearance on the dining table along with a cup of tea!
Kannur Style Chicken Rolls
Serves 3
Ingredients:
For the masala:
250 gm chicken
1/2 tsp turmeric powder
1/2 tsp chilli powder
1/2 tsp Kashmiri chilli powder
1/2 tsp ginger paste
1/2 tsp garlic paste
Salt to taste
1 tbsp oil
1 onion, minced
1 sprig curry leaves, minced
3 green chillies, minced
For the crepes:
For the crepes:
1 1/2 cup all purpose flour
1 egg
1 cup milk
Salt to taste
1 1/2 cup water
For coating:
2 eggs, beaten
Breadcrumbs for dipping
Oil for frying
Method:
Combine ingredients from chicken to salt in a pressure cooker. Cook for three whistles and switch off. Allow the pressure to go by itself. Open the lid and cook on high till the stock is dried up and coats on the chicken. Allow to cool completely. Grind and set aside.
In a saucepan, heat oil. Saute the onions, curry leaves and green chillies till the onion becomes translucent. Add the ground chicken and mix well till combined. Adjust salt and pepper unto your taste. Allow to cool.
For making the crepes, combine all the ingredients into a blender and blend till well combined. Pour into a bowl. Heat a pancake pan, and make thin crepes from the batter. Only cook one side, there is no need to flip.
Put into a flat plate. Add a little chicken filling in the center. Flip the top and bottom onto the chicken wrapping. Roll like a spring roll. The heat on the crepe will automatically seal the roll. Repeat for all the crepes. I made around 10 crepes with this batter.
Heat a frying pan with oil covering the layer. Dip each of the rolls into the beaten egg and then roll into the breadcrumbs. Dip slowly into oil and fry both sides till golden brown. Handle with care as they can damage. Drain excess oil on a kitchen towel.
Enjoy warm with your coffee or tea!
Notes:
1. You can use your own chicken filling for this roll.
2. If the roll doesn't stick on its own - it must! - please make a slurry of all purpose flour and water thick enough to be like glue and use it to make it stick.
You can also check out my friend Resna's recipe to have a look at the step by step! :)
Method:
Combine ingredients from chicken to salt in a pressure cooker. Cook for three whistles and switch off. Allow the pressure to go by itself. Open the lid and cook on high till the stock is dried up and coats on the chicken. Allow to cool completely. Grind and set aside.
In a saucepan, heat oil. Saute the onions, curry leaves and green chillies till the onion becomes translucent. Add the ground chicken and mix well till combined. Adjust salt and pepper unto your taste. Allow to cool.
For making the crepes, combine all the ingredients into a blender and blend till well combined. Pour into a bowl. Heat a pancake pan, and make thin crepes from the batter. Only cook one side, there is no need to flip.
Put into a flat plate. Add a little chicken filling in the center. Flip the top and bottom onto the chicken wrapping. Roll like a spring roll. The heat on the crepe will automatically seal the roll. Repeat for all the crepes. I made around 10 crepes with this batter.
Heat a frying pan with oil covering the layer. Dip each of the rolls into the beaten egg and then roll into the breadcrumbs. Dip slowly into oil and fry both sides till golden brown. Handle with care as they can damage. Drain excess oil on a kitchen towel.
Enjoy warm with your coffee or tea!
Notes:
1. You can use your own chicken filling for this roll.
2. If the roll doesn't stick on its own - it must! - please make a slurry of all purpose flour and water thick enough to be like glue and use it to make it stick.
You can also check out my friend Resna's recipe to have a look at the step by step! :)