Chicken Cigar

Chicken Cigar

Chicken cigar is a tasty and crispy side dish that can also be served with almost any drink. Its looks like a big cigar and hence this name. It is similar to rolls with crispy outer covering and tasty inner fillings.  You can use any vegetarian or non-vegetarian filling of your choice.

I have used ingredients that will normally available in my kitchen. The filling I have used here reflects the Indian flavors so well and it’s just so good you can serve it as side-dish to accompany any drink from single malt to cocktail or mocktail.

I trust you will definitely love this. Serve with any kind of chutneys or dips. Specially with tomato ketchup and mayonnaise.

INGREDIENTS

Preparation time – approx 30 minutes

Makes 8- 9 cigars

  • All purpose flour / Maida – 1 cup
  • Chicken – 100 grams (Boiled and shredded)
  • Chopped big onions – 2 small
  • Chopped coriander leaves – 3-4 tbls
  • Garlic – 1 tsp chopped finely
  • Ginger – 1/4 inch small piece
  • Cumin seeds – 1/2 tsp
  • Fennel seeds – 1/4 tsp
  • Red chili powder – 1/2 tsp
  • Green Chilies – 3-5 small finely chopped
  • Pepper powder – 1/4 tsp
  • Cumin powder – 1/4 tsp
  • Salt – As per taste
  • Oil – For frying and coating

 

HOW TO COOK

  • In a bowl add Maida, Cumin seeds, Salt, little Oil and make a smooth dough out of this by adding water, like you would do for making pooris and chapatis. Keep aside covered  for 15 minutes.
  • Take 2 spoons of maida or all purpose flour and add some water and salt to it and make a thick smooth paste out of it. Mix well and set aside.
  • Meanwhile in a blender add chopped chicken pieces, chopped onions, chopped garlic and ginger, chopped coriander leaves, Green chilies and blend well for a minute. Do not add water.
  • Now heat a pan then oil and after it heats up add fennel seeds and saute for few seconds. Then add the chicken mixture and saute well until the raw smell goes away. No need to add any water.
  • The add all the dry powders, red chili powder, pepper powder, salt, cumin powder and saute well.
  • After 2 minutes remove from flame and set this mixture aside.
  • Now take the prepared dough, dust little all purpose flour on the pastry mat or pastry board, place the dough on it and roll it well and flat using a rolling pin.
  • The maida sheet should be not too thick or too thin.
  • Now cut them into smaller rectangles and set them aside. This will be the cover for rolls.
  • Now take one of the prepared maida sheet and place a small amount of the chicken mixture on it, then roll the sheet. At the end of the sheet, spread the prepared paste and close the rolls so that it binds well.
  • Now push the chicken mixture at the sides using your finger and seal the ends (just close the ends with a small ball of the paste) with this maida paste that you have prepared.
  • Do this with the rest of the spread.
  • Deep fry the rolls until they turn golden brown and crisp.
  • Serve with your favorite dips or sauces.

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