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chicken spring rolls | how to make chicken spring roll recipe | homemade spring roll sheets

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Chicken spring rolls are made with homemade spring roll sheets. A crispy spring roll sheets outside, shredded chicken mixed with veggies and all other spices inside the roll, gives a tasty mouthwatering recipe. The step-by-step procedure with a detailed video recipe.

Chicken puff, Chicken Shami Kabab, Chicken tikka crepes, Chicken samosa

Chicken spring roll recipe in easy steps. Firstly, boil the chicken and later fry the shredded chicken with veggies and all other spices. The second step is to make the dough, roll, and slightly fry, carefully remove the sheets and cut the edges. The third step is to place the chicken filling roll and deep fry them.

Arabian chicken kabsa, chicken parda/potli biryani, chicken Dum Biryani

Tips for the perfect chicken spring rolls:

  • To make the superb tasty chicken filling. Just boil, shred and fry the chicken along with veggies.
  • Not only grated carrot, cabbage and capsicum, can add or replace other veggies.
  • But make sure the veggies should be crunchy, do not over-fry them.
  • Toss until all the masala powders are mixed well in the chicken & veggies.
  • Can also roll as a single thin chapati sheet, and place the stuffing in a corner.
  • Roll as spring rolls, fold and seal it.
  • Freeze the spring roll sheets for a week and can use them later.
  • For crispy spring rolls, fry over a low flame in order to prevent burning.

6 varieties of Non-veg fry recipes: fish frychicken frytilly fry, mutton liver fry

11 quick and yummy chicken starters:

  1. chicken pakora
  2. Chicken puff pastry recipe
  3. chicken 65
  4. Tandoori chicken
  5. spicy popcorn chicken
  6. chicken shawarma
  7. chicken fry
  8. Chicken tikka crepes with homemade crepe sheets
  9. Chicken Shami Kabab
  10. Chicken samosa/homemade samosa sheets
  11. Chicken cheese balls.

Chicken spring rolls recipe video:

Chicken spring rolls recipe card:

chicken spring rolls | how to make chicken spring roll recipe | homemade spring roll sheets
Prep Time
10 mins
Cook Time
15 mins
Total Time
21 mins
 

Chicken spring rolls are made with homemade spring roll sheets. A crispy spring roll sheets outside, shredded chicken mixed with veggies and all other spices inside the roll, gives a tasty mouthwatering recipe. 

Course: Snack
Cuisine: Indian
Keyword: chicken spring roll recipe, chicken spring rolls, easy chicken spring rolls, homemade spring roll sheets, spring rolls
Servings: 4
Ingredients
Ingredients for chicken spring rolls recipe:
For chicken filling:
  • Boneless chicken – 200 g
  • Turmeric powder – (3 pinches + 2 pinches)
  • Salt – (1/2 teaspoon+1/2 teaspoon)
  • Ginger and garlic paste – 1 tablespoon
  • Oil – 1 tablespoon
  • Water – 1/2 cup
  • Ghee – 1 tablespoon
  • Chopped garlic – 1 tablespoon
  • Grated carrot – 1 cup
  • Capsicum – 3/4 cup
  • Chopped cabbage – 1 cup
  • Chopped coriander leaves – a handful
  • Chopped mint leaves – a handful
  • Red chilli powder – 1/2 teaspoon
  • Garam masala powder – 1/2 teaspoon
  • Pepper powder – 1/2 teaspoon
  • Chaat masala – 1/4 teaspoon
  • Tomato sauce – 2 tablespoons
  • Red chilli sauce – 1 tablespoon
  • Lemon juice – 1 tablespoon
For spring roll sheets/patties:
  • Plain flour(maida) – 3 cups(+2 tablespoon for dusting)
  • Salt – 1/2 teaspoon
  • Oil – 2 tablespoon
For folding and deep frying:
  • Plain flour paste – 1 tablespoon
  • Oil – 1 cup
Instructions
 Procedure for chicken spring rolls:
Chicken filling:
Boiling:
  1. Take a pan and add 200 g of boneless chicken, 3 pinches of turmeric powder, 1/2 teaspoon of salt, and 1 tablespoon of ginger and garlic paste.

  2. Also, add 1 tablespoon of oil and 1/2 cup of water and mix well.

  3. Stir occasionally and cook until the water gets evaporated.

  4. Dry completely and switch off the fire.

  5. Let it cool, now shredded the chicken pieces and take them to a plate.

  6. Set aside and let’s move to the next process.

Frying:
  1. Heat a pan over medium flame and add 1 tablespoon of ghee.

  2. Add 1 tablespoon chopped garlic and a cup of grated carrot.

  3. Also, add 3/4 cup of capsicum and a cup of chopped cabbage.

  4. Fry for a minute over a high flame.

  5. The veggies should be crunchy, do not over-fry them.

  6. Add a cup of shredded chicken pieces.

  7. Stir and fry for a minute.

  8. Add 1/4 of chopped coriander and mint leaves, and mix well.

  9. Add 2 pinches of turmeric powder, 1/2 teaspoon of red chilli powder and 1/2 teaspoon of garam masala powder.

  10. Also add 1/2 teaspoon pepper powder, 1/4 teaspoon chaat masala, and 1/2 teaspoon salt mix well.

  11. Toss until all the masala powders are mixed well in the chicken & veggies.

  12. Add 2 tablespoon tomato sauce and 1 tablespoon of red chilli sauce or can replace soya sauce.

  13. Finally, add a tablespoon of lemon juice and mix well.

  14. Let it cool Set it aside.

Homemade spring roll sheets:
Making dough:
  1. Take a bowl and add 3 cups of plain flour, 1/2 teaspoon salt and 1 tablespoon of oil mix well.

  2. Pour little by little water and make a smooth puri dough.

  3. Knead the dough, cover and rest for 10 minutes.

  4. Divide the dough into puri size balls.

Rolling:
  1. Take one dough ball, sprinkle flour and roll as puri.

  2. similarly, roll the rest of the puris.

  3. Take the first puri spread the oil, sprinkle flour and then place the second puri.

  4. Repeat the same process and layer 5 of the puris.

  5. Sprinkle flour for the last 6th puri and roll as thin chapati.

Frying:
  1. Heat the Tawa and place the chapati.

  2. Just fry a minute on both sides over low flame.

Separating the sheets:
  1. Take it to a plate. Carefully separate the sheets without breaking them.

  2. We can make 3 chapatis for this dough.

  3. Cut the edges of the sheets.

  4. Homemade spring roll sheets /patties are ready to use or Can be refrigerated in an air-tight container and can store for more than a week.

Folding spring rolls:
  1. Take one spring roll sheet on a flat surface

  2. Place a tablespoon of chicken filling on the corner of the sheet.

  3. Roll along with folding the edges.

  4. Spread the flour mixture on the remaining sheet.

  5. Seal it without any gaps.

  6. Similarly, make the remaining spring rolls.

Deep frying spring rolls:
  1. Heat oil over medium flame. Drop the spring rolls in batches.

  2. Fry over a low flame and flip on another side.

  3. Fry on both sides until it turns golden and crisp.

  4. When the spring roll turns crisp then remove it from the oil.

  5. Take into a serving plate or tissue.

  6. Similarly, fry the rest of the spring rolls or can freeze and fry later.

  7. Our crispy chicken spring rolls are ready to serve.

  8. Prefer to serve immediately or can serve later.

Recipe Notes
  • To make the superb tasty chicken filling. Just boil, shred and fry the chicken along with veggies.
  • Not only grated carrot, cabbage and capsicum, can add or replace other veggies.
  • But make sure the veggies should be crunchy, do not over-fry them.
  • Toss until all the masala powders are mixed well in the chicken & veggies.
  • Can also roll as a single thin chapati sheet, and place the stuffing in a corner.
  • Roll as spring rolls, fold and seal it.
  • Freeze the spring roll sheets for a week and can use them later.
  • For crispy spring rolls, fry over a low flame in order to prevent burning.
Print Recipe

Step-by-step procedure for chicken spring rolls:

Chicken filling:

Boiling:

Take a pan and add 200 g of boneless chicken, 3 pinches of turmeric powder, 1/2 teaspoon of salt, and 1 tablespoon of ginger and garlic paste.

Also, add 1 tablespoon of oil and 1/2 cup of water and mix well.

Stir occasionally and cook until the water gets evaporated.

Dry completely and switch off the fire.

Let it cool, now shredded the chicken pieces and take them to a plate.

Set aside and let’s move to the next process.

Frying:

Heat a pan over medium flame and add 1 tablespoon of ghee.

Add 1 tablespoon chopped garlic and a cup of grated carrot.

Also, add 3/4 cup of capsicum and a cup of chopped cabbage.

Fry for a minute over a high flame.

The veggies should be crunchy, do not over-fry them.

Add a cup of shredded chicken pieces.

Stir and fry for a minute.

Add 1/4 of chopped coriander and mint leaves, and mix well.

Add 2 pinches of turmeric powder, 1/2 teaspoon of red chilli powder and 1/2 teaspoon of garam masala powder.

Also add 1/2 teaspoon pepper powder, 1/4 teaspoon chaat masala, and 1/2 teaspoon salt mix well.

Toss until all the masala powders are mixed well in the chicken & veggies.

Add 2 tablespoon tomato sauce and 1 tablespoon of red chilli sauce or can replace soya sauce.

Finally, add a tablespoon of lemon juice and mix well.

Let it cool Set it aside.

Homemade spring roll sheets:

Making dough:

Take a bowl and add 3 cups of plain flour, 1/2 teaspoon salt and 1 tablespoon of oil mix well.

Pour little by little water and make a smooth puri dough.

Knead the dough, cover and rest for 10 minutes.

Divide the dough into puri size balls.

Rolling:

Take one dough ball, sprinkle flour and roll as puri.

similarly, roll the rest of the puris.

Take the first puri spread the oil, sprinkle flour and then place the second puri.

Repeat the same process and layer 5 of the puris.

Sprinkle flour for the last 6th puri and roll as thin chapati.

Frying:

Heat the Tawa and place the chapati.

Just fry a minute on both sides over low flame.

Separating the sheets:

Take it to a plate. Carefully separate the sheets without breaking them.

We can make 3 chapatis for this dough.

Cut the edges of the sheets.

Homemade spring roll sheets /patties are ready to use or Can be refrigerated in an air-tight container and can store for more than a week.

Folding spring rolls:

Take one spring roll sheet on a flat surface

Place a tablespoon of chicken filling on the corner of the sheet.

Roll along with folding the edges.

Spread the flour mixture on the remaining sheet.

Seal it without any gaps.

Similarly, make the remaining spring rolls.

Deep frying spring rolls:

Heat oil over medium flame. Drop the spring rolls in batches.

Fry over a low flame and flip on another side.

Fry on both sides until it turns golden and crisp.

When the spring roll turns crisp then remove it from the oil.

Take into a serving plate or tissue.

Similarly, fry the rest of the spring rolls or can freeze and fry later.

Our crispy chicken spring rolls are ready to serve.

Prefer to serve immediately or can serve later.

For more interesting recipes. Subscribe to my official YouTube Channel.

chicken puff pastry recipe | with homemade puff pastry sheets | chicken curry puff without oven

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Chicken puff with homemade puff pastry sheets without oven. A yummy snack crispy on the outside and stuffed with tasty chicken curry filling inside. Indian chicken puff, step-by-step procedure with detailed video recipe.

Chicken Shami Kabab, Chicken tikka crepes, Arabian chicken kabsaChicken samosa

Indian chicken curry puff with easy steps. The first step is to make the chicken filling. the second step is to make the dough, roll and shape the sheets. The third step is to stuff the chicken. Finally, the last step is to bake chicken puff on the stove and serve.

6 varieties of Non-veg fry recipes: fish frychicken frytilly fry, mutton liver fry

10 quick and yummy chicken starters:

  1. chicken pakora
  2. chicken 65
  3. Tandoori chicken
  4. spicy popcorn chicken
  5. chicken shawarma
  6. chicken fry
  7. Chicken tikka crepes with homemade crepe sheets
  8. Chicken Shami Kabab
  9. Chicken samosa/homemade samosa sheets
  10. Chicken cheese balls.
Tips for a perfect chicken puff with homemade sheets:
  • Prefer small chicken pieces.
  • Stir well and dry the chicken curry completely.
  • Make a smooth dough.
  • Dust the flour and roll as chapati.
  • Take one chapati, spread butter and sprinkle flour.
  • By spreading butter and sprinkling flour layer the rest of 8 chapatis.
  • Can make medium size 6-puff sheets or 3 big-size puff sheets.
  • Make sure the distance between chicken puffs.
  • Cover and bake for 30 minutes over a medium flame.
  • Then flip on another side and bake for 10 minutes.
  • Bake until both sides of the chicken puff turn golden in colour.

Ragi sankati with chicken currychicken Dum Biryani, chicken parda/potli biryani,

Chicken puff recipe video:

Chicken puff recipe card:

chicken puff pastry recipe | homemade puff pastry sheets | chicken curry puff without oven
Prep Time
10 mins
Cook Time
50 mins
Total Time
1 hr
 

Chicken puff with homemade puff pastry sheets without oven. A yummy snack crispy on the outside and stuffed with tasty chicken curry filling inside.

Course: Snack
Cuisine: Indian
Keyword: chicken curry puff, chicken curry puff recipe, chicken puff, homemade puff sheets, indian chicken curry puff
Servings: 3
Ingredients
Ingredients for chicken puff recipe:
For chicken filling:
  • oil – 3 tablespoons
  • chopped onions – 1 cup
  • green chillies – 2
  •  ginger and garlic paste – 1 1/2 tablespoon
  • chopped tomaotes – 1 cup
  •  cleaned boneless chicken pieces – 200 g
  • turmeric powder – 1/4 teaspoon
  • red chilli powder – 1/2 teaspoon
  • garam masala powder – 1/4 teaspoon
  • pepper powder – 1/4 teaspoon
  • salt – 1/2 teaspoon
  • beaten curd – 3 tablespoons
  • water – 1/4 cup
  • chopped coriander leaves – 1/4 cup
For puff sheets/patties:
  • plain flour(maida) – 1 1/2 cup
  • salt – 1/4 teaspoon
  • butter – 1/4 cup(+ 2 tablespoons)
For chicken puff:
  • raw egg – 1
Instructions
Procedure for chicken puff pastry recipe:
Chicken curry filling:
  1. Heat a pan over medium flame and add 3 tablespoons of oil.

  2. Add a cup of chopped onions and 2 green chillies.

  3. Fry until it turns golden in colour.

  4. Add 1 1/2 tablespoon ginger and garlic paste.

  5. Fry until the raw smell goes.

  6. Add a cup of chopped tomatoes.

  7. Cover and cook until they turn mushy.

  8. Add 200 g of cleaned boneless chicken pieces and mix well.

  9. Fry for a minute.

  10. Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon red chilli powder and1/4 teaspoon garam masala powder.

  11. Also, add 1/4 teaspoon of pepper powder and 1/2 teaspoon of salt.

  12. Stir and fry for a minute.

  13. Add 3 tablespoons of beaten curd and mix well.

  14. Pour 1/4 cup of water and mix well.

  15. Cover and cook until the chicken becomes soft.

  16. Add 1/4 cup of chopped coriander leaves and mix.

  17. Stir well and dry the chicken curry completely.

  18. The chicken filling is ready.

  19. Let it cool and set it aside.

Homemade puff sheets:
Making dough:
  1. Take a bowl and add 1 1/2 cup of plain flour, 1/4 teaspoon of salt and 1/4 cup of butter mix well.

  2. Gradually pour water and make a dough.

  3. Make a smooth dough. Knead for 5-10 minutes.

  4. Cover and rest for 30 minutes.

Rolling:
  1. Knead the dough and divide it into 8 equal portions.

  2. Take one portion of the dough ball.

  3. Dust the flour and roll as chapati.

  4. Similarly, roll all the chapatis.

Shaping:
  1. Take one chapati, spread butter and sprinkle flour.

  2. Place the second chapati and repeat the same process.

  3. By spreading butter and sprinkling flour, layer the rest of the 8 chapatis.

  4. Lastly, sprinkle flour and slightly roll it.

  5. Cut the sides and divide into 6 portions.

  6. Can make medium size 6 puff sheets.

  7. Puff sheets/patties are ready to stuff.

Stuffing chicken puff:
  1. Take one puff sheet.

  2. Place a tablespoon of chicken filling in the middle of the sheet.

  3. Close the puff and slightly press the edges.

  4. Similarly, stuff the rest of the puffs.

  5. Take one raw egg in a bowl and whisk well.

  6. Brush the egg mixture on top of the puff.

Baking chicken puff without oven:
  1. Grease the tray, and place the puffs.

  2. Make sure the distance between chicken puffs.

  3. Add salt, place stand and puff tray.

  4. Cover and bake for 30 minutes over a medium flame.

  5. When it turns golden in colour then flip to another side.

  6. Bake for 10 minutes.

  7. Both sides are golden in colour. Take it into a serving plate.

  8. Chicken puff is ready to serve.

  9. Prefer to serve hot, tasty chicken puff.

Recipe Notes
  • Prefer small chicken pieces.
  • Stir well and dry the chicken curry completely.
  • Make a smooth dough.
  • By spreading butter and sprinkling flour layer 8 chapatis.
  • Can make medium size 6-puff sheets or 3 big-size puff sheets.
  • Make sure the distance between chicken puffs.
  • Bake until both sides of the chicken puff turn golden in colour.
Print Recipe

Step-by-step procedure for chicken puff pastry recipe:

Chicken curry filling:

Heat a pan over medium flame and add 3 tablespoons of oil.

Add a cup of chopped onions and 2 green chillies.

Fry until it turns golden in colour.

Add 1 1/2 tablespoon ginger and garlic paste.

Fry until the raw smell goes.

Add a cup of chopped tomatoes.

Cover and cook until they turn mushy.

Add 200 g of cleaned boneless chicken pieces and mix well.

Prefer small chicken pieces.

Fry for a minute.

Add 1/4 teaspoon of turmeric powder, 1/2 teaspoon red chilli powder, 1/4 teaspoon garam masala powder, 1/4 teaspoon pepper powder and 1/2 teaspoon of salt.

Stir and fry for a minute.

Add 3 tablespoons of beaten curd and mix well.

Pour 1/4 cup of water and mix well.

Cover and cook until the chicken becomes soft.

Add 1/4 cup of chopped coriander leaves and mix.

Stir well and dry the chicken curry completely.

The chicken filling is ready.

Let it cool and set it aside.

Homemade puff sheets:

Making dough:

Take a bowl and add 1 1/2 cup of plain flour, 1/4 teaspoon of salt and 1/4 cup of butter mix well.

Gradually pour water and make a dough.

Make a smooth dough. Knead for 5-10 minutes.

Cover and rest for 30 minutes.

Rolling:

Knead the dough and divide it into 8 equal portions.

Take one portion of the dough ball.

Dust the flour and roll as chapati.

Similarly, roll all the chapatis.

Shaping:

Take one chapati, spread butter and sprinkle flour.

Place the second chapati and repeat the same process.

By spreading butter and sprinkling flour, layer the rest of the 8 chapatis.

Lastly, sprinkle flour and slightly roll it.

Cut the sides and divide into 6 portions.

Can make medium size 6 puff sheets.

Puff sheets/patties are ready to stuff.

Stuffing chicken puff:

Take one puff sheet.

Place a tablespoon of chicken filling in the middle of the sheet.

Close the puff and slightly press the edges.

Similarly, stuff the rest of the puffs in a required shape.

Take one raw egg in a bowl and whisk well.

Brush the egg mixture on top of the puff.

Baking chicken puff without oven:

Grease the tray, and place the puffs.

Make sure the distance between chicken puffs.

Add salt, place stand and puff tray.

Cover and bake for 30 minutes over a medium flame.

When it turns golden in colour then flip to another side.

Bake for 10 minutes.

Both sides are golden in colour. Take it into a serving plate.

Chicken puff is ready to serve.

Prefer to serve hot, tasty chicken puff.

For more interesting recipes. Subscribe to my official YouTube Channel.

chicken cheese balls | cheesy chicken potato balls recipe | Ramadan chicken snacks

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Chicken balls are a yummy chicken snack especially made during Ramadan. Chicken potato coated with egg, bread crumbs outside with melted cheese inside that simply melts in the mouth. The step-by-step procedure with a detailed video recipe.

Chicken Shami Kabab, Chicken tikka crepes, Arabian chicken kabsa, Chicken samosa

Cheesy chicken balls in simple steps with tips. The first step is to boil chicken and potatoes. The second step is to fry them. The third step is to roll the chicken balls. Finally, the last step is to deep fry and enjoy these chicken balls.

9 quick and yummy chicken starters:

  1. chicken pakora
  2. chicken 65
  3. Tandoori chicken
  4. spicy popcorn chicken
  5. chicken shawarma
  6. chicken fry
  7. Chicken tikka crepes with homemade crepe sheets
  8. Chicken Shami Kabab
  9. Chicken samosa/homemade samosa sheets.

Tips for perfect cheesy chicken balls:

  • Boil and shredded the chicken for good taste.
  • While boiling the chicken, dry it completely.
  • Stir continuously to avoid burning while frying chicken, potatoes and masala powders.
  • Set egg mixture, bread and corn flour side by side while rolling the chicken mixture.
  • Make sure cheese should be covered with chicken mixture. Otherwise while deep frying it will spread in oil.

6 varieties of Non-veg fry recipes: fish frychicken frytilly fry, mutton liver fry

These chicken balls recipes will be the best snack for all of them and especially chicken lovers. I prepared chicken balls during the holy month of Ramadan. It is the tasty iftar snack ever made. I and my husband enjoyed the recipe.

Ragi sankati with chicken currychicken Dum Biryani, chicken parda/potli biryani,

Chicken cheese balls recipe video:

Chicken cheese balls recipe card:

chicken cheese balls | cheesy chicken potato balls recipe | Ramadan chicken snacks
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 

Chicken balls are a yummy chicken snack especially made during Ramadan. Chicken potato coated with egg, bread crumbs outside with melted cheese inside that simply melts in the mout

Course: Appetizer, Snack
Cuisine: Indian
Keyword: cheesy chicken balls, chicken balls, chicken cheese balls recipe, chicken snacks, potato balls, ramadan recipes
Servings: 10
Ingredients
Ingredients for chicken cheese balls:
For boiling chicken and potatoes:
  • Boneless chicken – 200 g
  • Turmeric powder – 3 pinches
  • Ginger and garlic paste – 1 tablespoon
  • Oil – 1 tablespoon
  • Salt – 1 teaspoon
  • Potatoes – 5
  • Water – 1/2 cup
For frying:
  • Oil – 2 tablespoon
  • Turmeric powder – 1 pinch
  • Red chilli powder – 1/2 teaspoon
  • Cumin powder – 1/2 teaspoon
  • Coriander powder – 1/2 teaspoon
  • Garam masala powder – 1/2 teaspoon
  • Pepper powder – 1/2 teaspoon
  • Chaat masala – 1/2 teaspoon
  • Salt – 1/2 teaspoon(as required)
For coating chicken balls:
  • Raw egg – 1
  • Salt – 4 pinches
  • Bread crumbs – 1 cup
  • Corn flour – 1 tablespoon
  • Cheese cubes – 10
For deep frying:
  • Oil – 1 cup(as required for deep frying)
Instructions
Procedure for chicken cheese balls:
Boiling potatoes:
  1. Add 1/4 teaspoon of salt, add the required water and boil 5 potatoes.

  2. Boil potatoes, let it cool remove the skin, mash and set aside.

Boiling chicken:
  1. Add 200 g of boneless chicken, 3 pinches of turmeric powder, and 1/2 teaspoon of salt.

  2. Also, add 1 tablespoon of ginger and garlic paste and a tablespoon of oil and mix well.

  3. Pour 1/2 cup of water and mix well.

  4. Boil chicken and dry it completely. Switch off the fire and let it cool.

  5. Shredded the chicken pieces, take into a plate, and set them aside.

Frying chicken:
  1. Heat a pan over a medium flame and add 2 tablespoons of oil.

  2. Add shredded chicken, a pinch of turmeric powder and 1/2 teaspoon red chilli powder.

  3. Add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala powder, and 1/2 teaspoon of salt.

  4. Stir and fry for 30 seconds.

  5. Add mashed potatoes and mix well.

  6. Finally, add 1/2 teaspoon pepper powder and 1/2 teaspoon chaat masala.

  7. Mix well all of them. let it cool and set it aside.

Rolling chicken balls:
  1. Whisk one egg with 4 pinches of salt and set aside.

  2. Take a cup of bread crumbs and 1 tablespoon of corn flour side by side.

  3. Mix the chicken mixture and make a dough.

  4. Take a small portion of the chicken mixture and spread it on your palms.

  5. Place cheese cubes in the middle and roll as a ball.

  6. Coat well in the corn flour, dip in egg mixture.

  7. Finally, coat with bread crumbs.

  8. Similarly, roll the rest of the balls and set them aside.

  9. For this chicken mixture can make 10 chicken balls. Can refrigerate, store in an airtight container and fry later.

Frying chicken balls:
  1. Heat the oil for deep fry.

  2. Place the chicken balls and fry over a medium flame.

  3. Flip and fry until it turns golden.

  4. Take into the serving plate.

  5. Cheesy chicken balls are ready to serve.

Recipe Notes
  • Boil and shredded the chicken for good taste.
  • While boiling the chicken, dry it completely.
  • Stir continuously to avoid burning while frying chicken, potatoes and masala powders.
  • Set egg mixture, bread and corn flour side by side while rolling the chicken mixture.
  • Make sure cheese should be covered with chicken mixture. Otherwise while deep frying it will spread in oil.
  • At low flame, chicken balls will absorb oil and at high flame, they will burn. Make sure the flame is in middle.
Print Recipe

Step-by-step procedure for chicken cheese balls:

Boiling potatoes:

Add 1/4 teaspoon of salt, add the required water and boil 5 potatoes.

Boil until potatoes become soft, switch off the fire and remove from the water.

Let it cool remove the skin, mash and set aside.

Boiling chicken:

Add 200 g of boneless chicken, 3 pinches of turmeric powder, and 1/2 teaspoon of salt.

Also, add 1 tablespoon of ginger and garlic paste and a tablespoon of oil and mix well.

Pour 1/2 cup of water and mix well.

Boil chicken and dry it completely.

Switch off the fire, and let it cool.

Shredded the chicken pieces, take into a plate, and set them aside.

Frying chicken:

Heat a pan over a medium flame and add 2 tablespoons of oil.

Add shredded chicken, a pinch of turmeric powder and 1/2 teaspoon red chilli powder.

Add 1/2 teaspoon cumin powder, 1/2 teaspoon coriander powder, 1/2 teaspoon garam masala powder, and 1/2 teaspoon of salt.

Stir and fry for 30 seconds.

Add mashed potatoes and mix well.

Finally, add 1/2 teaspoon pepper powder and 1/2 teaspoon chaat masala.

Mix well all of them. let it cool and set it aside.

Rolling chicken balls:

Whisk one egg with 4 pinches of salt and set aside.

Take a cup of bread crumbs and 1 tablespoon of corn flour side by side.

Mix the chicken mixture and make a dough.

Take a small portion of the chicken mixture and spread it on your palms.

Place cheese cubes in the middle and roll as a ball.

Make sure cheese should be covered with chicken mixture. Otherwise while frying it will spread in oil.

Coat well in the corn flour, dip in egg mixture.

Finally, coat with bread crumbs.

Similarly, roll the rest of the balls and set them aside.

For this chicken mixture can make 10 chicken balls. Can refrigerate, store in an airtight container and fry later

Frying chicken balls:

Heat the oil for deep fry.

Place the chicken balls and fry over a medium flame.

Flip and fry until it turns golden.

Make sure the flame is in middle. At low flame, chicken balls will absorb oil and at high flame, they will burn.

Take into the serving plate.

Cheesy chicken balls are ready to serve.

For more interesting recipes. Subscribe to my official YouTube Channel.

tricolour cupcake recipe | tiranga cake |how to make cupcakes at home

A tricolour cupcake is a tasty sponge cupcake or muffin, that is prepared on occasions or at any time, mainly while celebrating Independence Day or Republic Day in India. Children will enjoy this soft tiranga cake following the step-by-step procedure with a detailed video recipe.

Fruit cake, Swiss roll cakePlain egg sponge cake, Rasgulla, Sugar-free laddu recipes

How to make the Tricolour cupcake recipe at home:

The three coloured cakes without oven and simple steps. Firstly, mix the batter and the second step is to divide them into three parts. The third step is to mix the saffron and green in two separate bowls and set the white batter aside. The fourth step is to fill the batter in moulds, first green, next white and lastly saffron. The last step is to bake and enjoy.

32 Collection of Indian sweetsSpecial desserts  Halwa Puri Eid special, Dum ke Semiya, Mild-Un-Nabi special Kheer puri

Tips for the perfect tricolour cupcake:

  • Whisk egg for a minute.
  • For eggless cake replace 1/4 cup of milk.
  • Mix well without lumps and make a smooth batter.
  • After dividing the batter make sure to mix the saffron and green colour separately.
  • Do not mix one spoon in 3 bowls. Because the colours mix together.
  • Firstly, pour the green batter, next pour the white batter and finally, pour the saffron batter.
  • Insert the toothpick and check whether it is clear or not.

 Ginger tea best home remedy for cough, cold and sore throat, Boiled carrot juice

7 Special Cakes without oven:

  1.  Sponge Vanilla Cake
  2. Fruit cake
  3. plain egg sponge cake
  4. Eggless wheat cake
  5.  Mug cake/Cupcake
  6. Just 3 ingredients Chocolate cake
  7. Swiss roll cake/jam roll cake

Tricolour cupcake recipe video:

Tricolour cupcake recipe card:

tricolour cupcake recipe | tiranga cake | how to make cupcakes at home
Prep Time
10 mins
Cook Time
20 mins
Total Time
30 mins
 

Tricolour cupcake is a tasty sponge cupcake or muffin, that is prepared on occasions or at any time, mainly while celebrating Independence Day or Republic Day in India.

Course: Dessert
Cuisine: Indian
Keyword: tiranga cake, tri colour cupcake recipe, tricolour cake
Servings: 6
Ingredients
Ingredients for tricolour cupcake:
  • Egg – 1
  • Sugar powder – 1/4 cup
  • Curd – 1/2 cup
  • Oil/butter – 1/4 cup + 1 tablespoon
  • Vanilla eesence – 4 drops
  • All-purpose flour(maida) –  1 cup
  • Baking powder – 1 tablespoon
  • Red-orange food colour – 4 pinches
  • Green food colour – 4 pinches
  • Pepper cups – 6
Instructions
Procedure for tricolour cupcake/tiranga cake:
Cake batter:
  1. Break one egg and add to the batter.

  2. For eggless cake replace 1/4 cup of milk.

  3. Whisk egg for a minute.

  4. Add 1/2 cup of sugar powder, 1/2 cup of curd, and 1/4 cup of oil/butter.

  5. Also, add 4 drops of vanilla essence and mix well until sugar melts.

  6. Make a smooth mixture without lumps.

  7. For a quick process using a mixer or blender.

  8. Sieve 1 cup of all-purpose flour(maida) and 1 tablespoon of baking powder.

  9. Mix well without lumps and make a smooth batter.

  10. Perfect batter consistency.

Colouring:
  1. Divide the batter into 3 equal portions.

  2. Add 4 pinches of red-orange food colour in one portion of batter.

  3. Mix well until the colour melts in the batter.

  4. In the same way, add 4 pinches of green food colour to another portion of batter and mix well.

  5. The 3-colours batter saffron, white and green is ready.

Pouring batter in the moulds:
  1. Take a muffin tray or cups.

  2. Place pepper cups and spread a spoon of oil.

  3. Firstly, pour the green batter, next pour the white batter and finally, pour the saffron batter.

  4. Similarly, fill the batter in all the moulds.

  5. Tap the mould twice to remove air bubbles.

Baking:
  1. Heat a pan and add salt/sand. Place the stand to elevate height.

  2. Preheat the pan for 10 minutes.

  3. Place the mould, cover and bake for 20 minutes over a low flame.

  4. Insert the toothpick and check whether it is clear or not.

  5. let them cool, Tricolour cupcakes are ready.

  6. Remove cake from the mould

  7. Also, remove paper cups and Just eat them.

Print Recipe

Step-by-step procedure for tricolour cupcake/tiranga cake:

Cake batter:

Break one egg and add to the batter.

For eggless cake replace 1/4 cup of milk.

Whisk egg for a minute.

Add 1/2 cup of sugar powder, 1/2 cup of curd, and 1/4 cup of oil/butter.

Also, add 4 drops of vanilla essence and mix well until sugar melts.

Make a smooth mixture without lumps.

For a quick process using a mixer or blender.

Sieve 1 cup of all-purpose flour(maida) and 1 tablespoon of baking powder.

Mix well without lumps and make a smooth batter.

Perfect batter consistency.

Colouring:

Divide the batter into 3 equal portions.

Add 4 pinches of red-orange food colour in one portion of batter.

Mix well until the colour melts in the batter.

In the same way, add 4 pinches of green food colour to another portion of batter and mix well.

The 3-colours batter saffron, white and green is ready.

Pouring batter in the moulds:

Take a muffin tray or cups.

Place pepper cups and spread a spoon of oil.

Firstly, pour the green batter, next pour the white batter and finally, pour the saffron batter.

Similarly, fill the batter in all the moulds.

Tap the mould twice to remove air bubbles.

Baking:

Heat a pan and add salt/sand. Place the stand to elevate height.

Preheat the pan for 10 minutes.

Place the mould, cover and bake for 20 minutes over a low flame.

Insert the toothpick and check whether it is clear or not.

let them cool, Tricolour cupcakes are ready.

Remove cake from the mould

Also, remove paper cups and Just eat them.

For more interesting recipes. Subscribe to my official YouTube Channel.

chicken samosa recipe | how to make chicken samosa with homemade samosa sheets | samosa recipe

Jump to Recipe

Chicken samosa is a yummy iftar snack crispy outside and mouthwatering chicken filling inside. The delicious chicken samosa recipe along with homemade samosa sheets step-by-step procedure with detailed video recipe.

Chicken Shami Kabab, Chicken tikka crepes, Arabian chicken kabsa recipe

For making a crispy chicken samosa, here I have shared many tips with 3-way samosa folding techniques. This is one of my favourite recipes that fulfils the snack. Follow the steps for the perfect chicken samosa with homemade sheets full video recipe.

8 quick and yummy chicken starters:

  1. chicken pakora
  2. chicken 65
  3. Tandoori chicken
  4. spicy popcorn chicken
  5. chicken shawarma
  6. chicken fry
  7. Chicken tikka crepes with homemade crepe sheets
  8. Chicken Shami Kabab

Chicken samosa in easy steps. The first step is to make chicken filling, the second step is to knead the dough, roll, fry and make the samosa sheets, the third step is to fold the samosa and finally, deep fry the samosa.

6 varieties of Non-veg fry recipes: fish frychicken frytilly fry, mutton liver fry

Tips for the perfect chicken samosa recipe:

  • After cooking, dry completely and then shredded the chicken pieces.
  • The veggies should be crunchy, do not over-fry them.
  • Take the first puri spread the oil, sprinkle flour and then place the second puri.
  • Just fry the chapati for a minute on both sides over low flame.
  • Carefully separate the sheets without breaking them.
  • Can refrigerate the sheets/patties in an air-tight container and can store for more than a week.
  • Carefully Press corners while folding the samosa and dip into the flour mixture if there are any gaps in the corners.
  • Always fry samosa in medium to low flame until it turns golden and crisp.
  • If the flame is high, the colour of the samosa changes but it will not fry and will not turn crisp.

Ragi sankati with chicken currychicken Dum Biryani, chicken parda/potli biryani,

Chicken samosa recipe video:

Chicken samosa recipe card:

chicken samosa recipe | how to make chicken samosa with homemade samosa sheets | samosa recipe
Prep Time
15 mins
Cook Time
1 hr 10 mins
Total Time
25 mins
 

Chicken samosa is an yummy iftar snack, crispy outside and mouthwatering chicken filling inside. The delicious chicken samosa recipe along with homemade samosa sheets.

Course: Snack
Cuisine: Indian
Keyword: chicken samosa, chicken samosa recipe, homemade samosa sheets, samosa folding techniques, sweet samosa recipe
Servings: 10
Ingredients
 Ingredients for chicken samosa recipe:
For chicken filling:
  • Boneless chicken – 200 g
  • Turmeric powder – 3 pinches
  • Salt – 1 teaspoon(as required)
  • Ginger and garlic paste – 1 tablespoon
  • Oil – 1 tablespoon
  • Water – 1/2 cup
  • Butter – 1/4 cup
  • Chopped carrot – 1/2 cup
  • Green peas – 1/4 cup
  • Chopped onions -1/4 cup
  • Chopped coriander leaves – 1/4 cup
  • Garam masala powder –  1/2 teaspoon
  • Red chilli powder –  1/2 teaspoon
  • Pepper powder –  1/2 teaspoon
  • Lemon juice – 1 tablespoon
For samosa sheets:
  • Plain flour(maida) – 3 cups(+2 tablespoon for dusting)
  • Salt – 1/2 teaspoon
  • Oil – 2 tablespoon
For folding samosa:
  • Plain flour paste – 1 tablespoon
For deep frying:
  • Oil – 1 cup
  • Curry leaves – 1 spring
  • Green chillies – 6
Instructions
 Procedure for chicken samosa recipe:
Chicken filling:
Boiling:
  1. Take a pan and add 200 g of boneless chicken, 3 pinches of turmeric powder, 1/2 teaspoon of salt, and 1 tablespoon of ginger and garlic paste.

  2. Also, add 1 tablespoon of oil and 1/2 cup of water and mix well.

  3. Stir occasionally and cook until the water gets evaporated.

  4. Dry completely and switch off the fire.

  5. Let it cool, now shredded the chicken pieces and take them to a plate.

  6. Set aside and let’s move to the next process.

Frying:
  1. Heat a pan over a medium flame and add 1/4 cup of butter.

  2. Add 1/2 cup of carrot and 1/4 cup of green peas.

  3. Fry for a minute over medium to high flame.

  4. The veggies should be crunchy, do not over-fry them.

  5. Add shredded chicken stir & fry for a minute.

  6. Add 1/4 cup of chopped onions and 1/4 cup of coriander leaves mix well.

  7. Add 1/2 teaspoon garam masala powder, 1/2 teaspoon of salt, 1/2 teaspoon red chilli powder and1/2 teaspoon pepper powder.

  8. Stir and fry for a minute.

  9. Finally, add 1 tablespoon of lemon juice and mix well.

  10. Switch off the fire and let it cool and set it aside.

Homemade samosa sheets/samosa Patti:
Making dough:
  1. Take a bowl and add 3 cups of plain flour, 1/2 teaspoon salt and 1 tablespoon of oil mix well.

  2. Pour little by little water and make a smooth puri dough.

  3. Knead the dough, cover and rest for 10 minutes.

  4. Divide the dough into puri size balls.

Rolling:
  1. Take one dough ball, sprinkle flour and roll as puri.

  2. Similarly, roll the rest of the puris.

  3. Take the first puri spread the oil, sprinkle flour and then place the second puri.

  4. Repeat the same process and layer 5 of the puris.

  5. Sprinkle flour on the last 6th puri and roll as thin chapati.

Frying:
  1. Heat the Tawa and place the chapati.

  2. Just fry a minute on both sides over low flame.

Separating the sheets:
  1. Take it to a plate. Carefully separate the sheets without breaking them.

  2. We can make 3 chapatis for this dough.

  3. Cut the edges of the sheets.

  4. Homemade samosa sheets /patties are ready to use or Can refrigerate in an air-tight container and can store for more than a week.

Samosa folding:
  1. Apply plain flour paste fold, press and seal it one side.

  2. Take the sheets into the fist a cone shape appears then stuff a spoon of chicken filling.

  3. Apply maida mixture and carefully seal it.

  4. Press corners, and dip into the flour mixture if there are any gaps in corners.

  5. Let it dry for 5 minutes.

Deep frying samosa:
  1. Heat oil over a medium flame. Drop the samosa in batches.

  2. Flip and fry on both sides until it turns golden and crisp.

  3. Remove it from the oil. Take into a serving plate or tissue.

  4. Similarly, fry the rest of the samosa.

  5. Fry 1 spring of curry leaves and 6 green chillies.

  6. Crispy chicken samosa is ready, enjoy with fried curry leaves and green chillies.

Print Recipe

Step-by-step procedure for chicken samosa recipe:

Chicken filling:

Boiling:

Take a pan and add 200 g of boneless chicken, 3 pinches of turmeric powder, 1/2 teaspoon of salt, and 1 tablespoon of ginger and garlic paste.

Also, add 1 tablespoon of oil and 1/2 cup of water and mix well.

Stir occasionally and cook until the water gets evaporated.

Dry completely and switch off the fire.

Let it cool, now shredded the chicken pieces and take them to a plate.

Set aside and let’s move to the next process.

Frying:

Heat a pan over a medium flame and add 1/4 cup of butter.

Add 1/2 cup of carrot and 1/4 cup of green peas.

Fry for a minute over medium to high flame.

The veggies should be crunchy, do not over-fry them.

Add shredded chicken stir & fry for a minute.

Add 1/4 cup of chopped onions and 1/4 cup of coriander leaves mix well.

Add 1/2 teaspoon garam masala powder, 1/2 teaspoon of salt, 1/2 teaspoon red chilli powder and1/2 teaspoon pepper powder.

Stir and fry for a minute.

Finally, add 1 tablespoon of lemon juice and mix well.

Switch off the fire and let it cool and set it aside.

Homemade samosa sheets/samosa Patti:

Making dough:

Take a bowl and add 3 cups of plain flour, 1/2 teaspoon salt and 1 tablespoon of oil mix well.

Pour little by little water and make a smooth puri dough.

Knead the dough, cover and rest for 10 minutes.

Divide the dough into puri size balls.

Rolling:

Take one dough ball, sprinkle flour and roll as puri.

similarly, roll the rest of the puris.

Take the first puri spread the oil, sprinkle flour and then place the second puri.

Repeat the same process and layer 5 of the puris.

Sprinkle flour for the last 6th puri and roll as thin chapati.

Frying:

Heat the Tawa and place the chapati.

Just fry a minute on both sides over low flame.

Separating the sheets:

Take it to a plate. Carefully separate the sheets without breaking them.

We can make 3 chapatis for this dough.

Cut the edges of the sheets.

Homemade samosa sheets /patties are ready to use or Can be refrigerated in an air-tight container and can store for more than a week.

Samosa folding:

Apply flour fold, press and seal it on one side.

Take the sheets into the fist a cone shape appears then stuff a spoon of chicken filling.

Apply maida mixture and carefully seal it.

Press corners, and dip into the flour mixture if there are any gaps in corners.

Let it dry for 5 minutes.

Deep frying samosa:

Heat oil over medium flame. Drop the samosa’s in batches.

Fry over a medium flame and flip on another side.

Fry on both sides until it turns golden and crisp.

Always fry samosa in medium to low flame. If the flame is high the colour of the samosa changes but it will not fry and will not turn crisp.

When the samosa turns crisp then remove it from the oil.

Take into a serving plate or tissue.

Similarly, fry the rest of the samosa.

Fry 1 spring of curry leaves and 6 green chillies.

Crispy chicken samosa is ready, enjoy with fried curry leaves and green chillies.

For more interesting recipes. Subscribe to my official YouTube Channel.

chicken Shami kabab | how to make chicken kebab recipe | Shami kabab recipe | chicken kabab

Jump to Recipe

Chicken Shami kabab is a famous appetizer that is made with boneless chicken, chana dal and all other spices. This Shami kabab is a quick and easy snack and one of the most popular Mughalai dishes. The step-by-step procedure with a detailed video recipe.

Chicken tikka crepes, Achari chicken, chicken mandi, Arabian chicken kabsa recipe, chicken parda/potli biryani,

Shami kabab is mostly prepared with mutton and sometimes with chicken and beef. Here I have made it with chicken that is a simple way and trust me this kabab is so delicious that fulfils the taste of non-vegetarian people, especially chicken lovers. Have a look at other yummy chicken recipes…

7 quick and yummy chicken starters:

  1. chicken pakora
  2. chicken 65
  3. Tandoori chicken
  4. spicy popcorn chicken
  5. chicken shawarma
  6. chicken fry
  7. Chicken tikka crepes.

We can make chicken Shami kabab in 4 steps and the first one is to soak chana dal. The second step is to boil chana dal along with chicken and all other spices. The third step is to blend all the ingredients coarsely and finally, the last step is to shallow fry the kababs until golden brown in colour. Serve this appetizer or snack.

Ragi sankati with chicken currychicken Dum Biryani 

Tips for perfect Chicken Shami Kabab Recipe:

  • After boiling the chicken dry completely otherwise while blending it will become a paste.
  • Carefully blending leads to a perfect kabab.
  • By adding ingredients one by one just blend for a second and blend it coarsely.
  • Always fry the kabab over a medium flame, if the flame is low the kabab will absorb oil and if it is high the kabab will burn.

6 varieties of Non-veg fry recipes: fish frychicken frytilly fry, mutton liver fry

Chicken Shami Kabab Recipe Video:

Chicken Shami Kabab Recipe Card:

chicken Shami kabab | how to make chicken kebab recipe | Shami kabab recipe | chicken kabab
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

Chicken Shami kabab is a famous appetizer that is made with boneless chicken, chana dal and all other spices. This Shami kabab is a quick and easy snack and one of the most popular Mughalai dishes. The step-by-step procedure with a detailed video recipe.

Course: Appetizer, Snack
Cuisine: Indian
Keyword: chicken kabab, chicken shami kabab, chicken shami kebab recipe, shami kabab
Servings: 7
Ingredients
Ingredients for Chicken shami Kabab:
  • chana dal – 1/4 cup
  • cleaned boneless chicken pieces – 250 g
  • ginger and garlic paste – 1 1/2 spoon
  • black pepper powder – 1/4 teaspoon
  • coriander powder – 1/2 teaspoon
  • cumin powder – 1/2 teaspoon
  • garam masala powder – 1 teaspoon
  • oil – 1 tbalespoon
  • halved green chillies – 2
  • pour water – 3/4 cup
  • salt – 1/2 teaspoon
For blendng:
  • mint leaves – 1/4 cup
  • coriander leaves – 1/4 cup
  • chopped onions – 1/4 cup
  • oil – 1 tablespoon(or lemon juice)
Instructions
Procedure for chicken Shami kabab:
Soaking:
  1. Add 1/4 cup of chana dal to a bowl.

  2. Rinse 2-3 times and soak for at least 15 minutes.

Boiling:
  1. Drain the water completely and add to the pan.

  2. Add 250 g of cleaned boneless chicken pieces, and 1 1/2 spoon of ginger and garlic paste.

  3. Add 1/4 teaspoon of black pepper, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and one teaspoon of garam masala powder.

  4. Add one tablespoon of oil, 2 halved green chillies and lastly, pour water 3/4 cup.

  5. Mix well all of them.

  6. Cover and cook for 2 minutes.

  7. Add 1/2 teaspoon of salt, stir and dry completely.

  8. Dry and switch off the fire, and let it cool.

Blending:
  1. Transfer into the blender/chopper.

  2. Add 1/4 cup of mint leaves and 1/4 cup of coriander leaves blend coarsely.

  3. Add 1/4 cup of chopped onions and blend.

  4. If the mixture is too thick then add 1 tablespoon of oil or lemon juice and blend coarsely.

  5. Make sure the chicken mixture is blended coarsely. Do not make it paste.

Shaping Kabab:
  1. Transfer the chicken mixture into a bowl.

  2. Take medium size chicken mixture, roll it into a ball, and slightly press it as a kabab.

  3. In the same way, shape all the kabab and set them aside.

  4. Can make 7 kabab for this chicken mixture.

  5. We can refrigerate the kabab and can store it for a week.

Frying Kabab:
  1. Heat 3 spoons of oil and place the kabab.

  2. Do not crowd them. Fry over a medium flame.

  3. Flip and fry on both sides until it turns golden brown in colour.

  4. Take into a serving plate.

  5. Fry remaining kabab in batches.

  6. The tasty chicken shami kabab is ready. Just enjoy the snack.

Recipe Notes
  • After boiling the chicken dry it completely, otherwise while blending it will become a paste.
  • Carefully blending leads to a perfect kabab.
  • By adding ingredients one by one just blend for a second and blend it coarsely.
  • Always fry the kabab over a medium flame, if the flame is low the kabab will absorb oil and if it is high the kabab will burn.
Print Recipe

Step-by-step procedure for chicken Shami kabab:

Soaking:

Add 1/4 cup of chana dal to a bowl.

Rinse 2-3 times and soak for at least 15 minutes.

Boiling:

Drain the water completely and add to the pan.

Add 250 g of cleaned boneless chicken pieces, and 1 1/2 spoon of ginger and garlic paste.

Add 1/4 teaspoon of black pepper, 1/2 teaspoon of coriander powder, 1/2 teaspoon of cumin powder, and one teaspoon of garam masala powder.

Add one tablespoon of oil, 2 halved green chillies and lastly, pour water 3/4 cup.

Mix well all of them.

Cover and cook for 2 minutes.

Add 1/2 teaspoon of salt, stir and dry completely.

Dry and switch off the fire, and let it cool.

Blending:

Transfer into the blender/chopper.

Add 1/4 cup of mint leaves and 1/4 cup of coriander leaves blend coarsely.

Add 1/4 cup of chopped onions and blend.

If the mixture is too thick then add 1 tablespoon of oil or lemon juice and blend coarsely.

Make sure the chicken mixture is blended coarsely. Do not make it paste.

Shaping Kabab:

Transfer the chicken mixture into a bowl.

Take medium size chicken mixture, roll it into a ball, and slightly press it as a kabab.

In the same way, shape all the kabab and set them aside.

Can make 7 kabab for this chicken mixture.

We can refrigerate the kabab and can store it for a week.

Frying Kabab:

Heat 3 spoons of oil and place the kabab.

Do not crowd them. Fry over a medium flame.

Flip and fry on both sides until it turns golden brown in colour.

Take into a serving plate.

Fry remaining kabab in batches.

The tasty chicken kabab is ready. Just enjoy the snack.

For more interesting recipes. Subscribe to my official YouTube Channel.

boiled carrot juice | no sugar added | weightloss recipe | carrot juice recipe benefits

Boiled carrot juice is a sugar-free weight loss recipe that contains many health benefits. Consuming boiled carrots’ with a soft texture allows for easier blending than raw carrots. In this recipe I have boiled carrots along with nuts and dates which is the package of all nutrients, no sugar added and then blended with milk. The step-by-step procedure with a detailed video recipe.

Fruit cake, Ginger tea best home remedies for cough,cold and sore throat

Carrots contain beta-carotene, also called carotenoids which are better absorbed by the body in the form of cooked carrots, and contain vitamin A that improves eye health, in hair growth and keeps the heart healthy. I am sure this recipe is a package of all nutrients and tastes good as well.

Sugar-free laddu recipes:

This boiled carrot juice can be consumed by all age groups such as kids, weight loss and even helps old people. Step one Just boils carrots with dry fruits. Boiling dry fruits is easily chewable for kids and old people who are suffering from teeth problems. step two is to cool and blend with milk. Step three can serve immediately or refrigerate and serve later.

13 healthy drinks one should try, Lemon mint juice in 5 minutes, watermelon lemonadeRagi porridge with sweet and salty flavor

Boiled carrot juice recipe card:

Boiled carrot juice recipe card:

boiled carrot juice | no sugar added | weightloss recipe | carrot juice recipe benefits
Prep Time
5 mins
Cook Time
5 mins
Total Time
10 mins
 

Boiled carrot juice is a sugar-free weight loss recipe that contains many health benefits. Consuming boiled carrots’ with a soft texture allows for easier blending than raw carrots

Course: Drinks
Cuisine: Indian
Keyword: boiled carrot juice, carrot juice recipe benefits, no sugar, weight loss recipe
Servings: 2
Ingredients
Ingredients for boiled carrot juice:
  • carrots(gajar) – 4
  • almonds(badam) – 22
  • cashew nuts(kaju) – 9
  • chopped dry dates – 6
  • walnuts(akroat) – 3
  • deseeded dates(khajoor) – 6
  • water – 1 glass
  • milk – 1 glass
Instructions
 Procedure for boiled carrot juice:
Boiling carrots and dry fruits:
  1. Wash and peel 4 carrots.

  2. Chop and add to the pan.

  3. Add 22 almonds, 9 cashew nuts and 6 chopped dry dates.

  4. Can also add 3 walnuts(this is optional) and 6 deseeded dates.

  5. Pour a glass of water to just dip them.

  6. Boil for 5-10 minutes. Cook until carrot becomes soft.

  7. No need to dry the water, switch off the fire.

Blending:
  1. Cool completely and transfer into the blender.

  2. Blend to a smooth paste.

  3. Now pour a glass of milk which is boiled and set at room temperature.

  4. Blend smooth and pour into a serving glass.

  5. Serve immediately or refrigerate and can serve later.

Step-by-step procedure for boiled carrot juice:

Boiling carrots and dry fruits:

Wash and peel 4 carrots.

Chop and add to the pan.

Add 22 almonds, 9 cashew nuts and 6 chopped dry dates.

Can also add 3 walnuts(this is optional) and 6 deseeded dates.

Pour a glass of water to just dip them.

Boil for 5-10 minutes. Cook until carrot becomes soft.

No need to dry the water, switch off the fire.

Blending:

Cool completely and transfer into the blender.

Prefer water because this boiled water which is mixed with carrots and dry fruits contains nutrients.

Blend to a smooth paste.

Now pour a glass of milk which is boiled and set at room temperature.

Blend smooth and pour into a serving glass.

Can serve immediately or refrigerate and can serve later.

For more interesting recipes. Subscribe to my official YouTube Channel.

chicken tikka crepes | chicken cheese crepes recipe | cheesy chicken tikka crepes recipe with homemade crepes sheets

Chicken tikka crepes is a quick snack or breakfast in which chicken is marinated and then fried. And finally, chicken tikka is stuffed inside homemade crepe sheets. A tasty chicken snack with melted cheese just melts in the mouth and can prepare in very less time. The step by step procedure with a detailed video recipe.

Achari chicken, chicken mandi, Arabian chicken kabsa recipe, chicken parda/potli biryani,

Try this chicken tikka crepe and I am sure this will be your favourite snack. Cheesy chicken tikka crepes recipe process first marinate chicken and then fry, cool it add grated cheese and set aside. Blend all the ingredients and make medium consistency of the batter, pour the batter and fry the crepe sheets. Just stuff chicken tikka and seal it. Finally fry & serve.

6 quick and yummy chicken starters:

  1. chicken pakora
  2. chicken 65
  3. Tandoori chicken
  4. spicy popcorn chicken
  5. chicken shawarma
  6. chicken fry

Tips for perfect chicken tikka crepes:

  1. Cut the chicken into small cubes in order to cook evenly.
  2. Sprinkle some chaat masala while frying chicken tikka it will give an awesome taste.
  3. Cool completely and then add grated cheese.
  4. For crepe sheets make a smooth batter without lumps.
  5. Fry the crepe sheets over a low flame.
  6. Sheets may tear, carefully flip to another side.
  7. Fry the crepes over a low flame otherwise they may burn.

Ragi sankati with chicken currychicken Dum Biryani 6 varieties of Non-veg fry recipes: fish frychicken frytilly fry, mutton liver fry

Chicken tikka crepes video:

Chicken tikka crepes recipe card:

chicken tikka crepes | chicken cheese crepes recipe | cheesy chicken tikka crepes recipe with homemade crepes sheets
Prep Time
10 mins
Cook Time
15 mins
Total Time
25 mins
 

Chicken tikka crepes is a quick snack or breakfast in which chicken is marinated and then fried. And finally, chicken tikka is stuffed inside homemade crepe sheets. A tasty chicken snack with melted cheese just melts in the mouth and can prepare in very less time.

Course: Appetizer, Snack
Cuisine: Indian
Keyword: chicken crepes, chicken crepes recipe, chicken tikka crepes, chicken tikka crepes recipe, homemade crepe sheets
Servings: 4
Ingredients
Ingredients for chicken tikka crepes:
For chicken tikka(marination):
  • Boneless chicken – 250 g
  • Ginger and garlic paste – 1 tbspoon
  • Turmeric powder – 4 pinches
  • Garam masala powder – 1/2 tea spoon
  • Coriander powder – 1/2 tea spoon
  • Cumin powder – 1/2 tea spoon
  • Curd – 2 tablespoon
  • Lemon juice – 1 tablespoon
  • Oil – 1 tablespoon
  • Red chilli powder – 1/2 tea spoon
  • Salt – 1/2 tea spoon
For frying:
  • oil – 1 tablespoon
  • ghee – 1 tablespoon
  • chopped capsicum – 3/4 cup
  • chopped onions – 1/4 cup
  • Chopped coriander leaves – a handful
  • mint leaves – a handful
  • chaat masala – 1/4 tea spoon
  • pepper powder – 1/4 tea spoon
  • salt – as required
  • tomato sauce – 1/2 tea spoon
For crepes sheets:
  • plain flour(maida) – 1 cup
  • egg – 1
  • milk – 1/4 cup
  • water – 1/4 cup
  • curd – 2 tablespoon
  • oil – 2 tablespoon
  • salt – 1/4 tea spoon
For flour mixture:
  • plain flour – 2 tablespoon
  • water – 1/4 cup
For frying crepes:
  • Oil – 2 tablespoons
Instructions
 Procedure for chicken tikka crepes:
Making chicken tikka:
Marinating chicken:
  1. Take a bowl and add 250 g of boneless chicken in small pieces.

  2. Add a tablespoonful of ginger and garlic paste.

  3. Add 4 pinches of turmeric powder, and 1/2 teaspoon of garam masala powder.

  4. Add 1/2 teaspoon Coriander powder, 1/2 teaspoon cumin powder, and 2 tablespoons curd.

  5. Also add a tablespoon of lemon juice, 1 tablespoon of oil, 1/2 teaspoon of red chilli powder and the required salt.

  6. Mix well until the masala is coated well with chicken pieces.

  7. Cover and marinate for at least 15 minutes.

Frying chicken tikka on the pan:
  1. Heat a pan and add a tablespoon of oil and a tablespoon of ghee.

  2. Add marinated chicken pieces.

  3. Fry over a high flame for a minute.

  4. Cover and cook for 2 minutes over a medium flame.

  5. Add 3/4 cup of chopped capsicum, 1/4 cup of chopped onions and 1/4 cup of coriander and mint leaves.

  6. Add 1/4 teaspoon of chaat masala, 1/4 teaspoon of pepper powder and the required salt.

  7. Stir and fry for a minute.

  8. Cover and cook until they become soft.

  9. Check whether the chicken is cooked or not.

  10. Add 1/2 teaspoon of tomato sauce and mix well.

  11. Stir continuously and dry it.

  12. Switch off the fire. let it cool completely.

  13. Transfer chicken tikka to a plate, add 1/2 cup of grated cheese mix and set aside.

Homemade crepe sheets:
  1. Take a bowl and add a cup of plain flour, break one egg and add to the bowl.

  2. Pour 1/4 cup of milk, 1/4 cup of water, 2 tablespoons of curd, and 2 tablespoons of oil.

  3. Add the required salt and blend smoothly without lumps.

  4. The batter should not be too runny nor too thick. Let it be at medium consistency.

  5. Heat a pan over low flame, pour a ladle full of batter, and spread it immediately.

  6. Fry over a low flame until it becomes dry.

  7. Carefully flip to another side and fry for a minute.

  8. Take crepes sheets into a plate. Similarly, fry the rest of them and set them aside.

Flour mixture:
  1. Mix 2 tablespoons of plain flour and 1/4 cup of water, make a smooth paste and set aside.

Stuffing:
  1. Take one of the crepe sheets, and place 1 1/2 tablespoon of chicken tikka at the centre.

  2. Close one side, spread flour mixture, fold and slightly press it.

  3. Add flour mixture to the rest of the sheet fold and seal it.

  4. Similarly, fold the rest of the crepes.

Frying crepes:
  1. Heat a pan over medium flame add 2 tablespoons of oil and place the crepes.

  2. Fry over a low flame until it turns golden.

  3. Flip to the other side and fry.

  4. Fry on both sides until it turns golden.

  5. Take it into a serving plate. In the same way, fry the rest of them.

  6. Serve chicken tikka crepes as a snack.

Step by step procedure for chicken tikka crepes:

Making chicken tikka:

Marinating chicken:

Take a bowl and add 250 g of boneless chicken in small pieces.

Add a tablespoonful of ginger and garlic paste.

Add 4 pinches of turmeric powder, and 1/2 teaspoon of garam masala powder.

1/2 teaspoon Coriander powder, 1/2 teaspoon cumin powder, and 2 tablespoons curd.

Also add a tablespoon of lemon juice, 1 tablespoon of oil, 1/2 teaspoon of red chilli powder and the required salt.

Mix well until the masala is coated well with chicken pieces.

Cover and marinate for at least 15 minutes.

Frying chicken tikka on the pan:

Heat a pan and add a tablespoon of oil and a tablespoon of ghee.

Add marinated chicken pieces.

Fry over a high flame for a minute.

Cover and cook for 2 minutes over a medium flame.

Add 3/4 cup of chopped capsicum, 1/4 cup of chopped onions and 1/4 cup of coriander and mint leaves.

Add 1/4 teaspoon of chaat masala, 1/4 teaspoon of pepper powder and the required salt.

Stir and fry for a minute.

Cover and cook until they become soft.

Check whether the chicken is cooked or not.

Add 1/2 teaspoon of tomato sauce and mix well.

Stir continuously and dry it.

Switch off the fire. let it cool completely.

Transfer chicken tikka to a plate, add 1/2 cup of grated cheese mix and set aside.

Homemade crepe sheets:

Take a bowl and add a cup of plain flour, break one egg and add to the bowl.

Pour 1/4 cup of milk, 1/4 cup of water, 2 tablespoons of curd, and 2 tablespoons of oil.

Add the required salt and blend smoothly without lumps.

The batter should not be too runny nor too thick. Let it be at medium consistency.

Heat a pan over low flame, pour a ladle full of batter, and spread it immediately.

Fry over a low flame until it becomes dry.

Carefully flip to another side and fry for a minute.

Take crepes sheets into a plate. Similarly, fry the rest of them and set them aside.

Flour mixture:

Mix 2 tablespoons of plain flour and 1/4 cup of water, make a smooth paste and set aside.

Stuffing:

Take one of the crepe sheets, and place 1 1/2 tablespoon of chicken tikka at the centre.

Close one side, spread flour mixture, fold and slightly press it.

Add flour mixture to the rest of the sheet fold and seal it.

Similarly, fold the rest of the crepes.

Frying crepes:

Heat a pan over medium flame add 2 tablespoons of oil and place the crepes.

Fry over a low flame until it turns golden.

Flip to the other side and fry.

Fry on both sides until it turns golden.

Take it into a serving plate. In the same way, fry the rest of them.

Serve chicken tikka crepes as a snack.

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