🥔🍗 Chicken Potato Rolls

📝 Ingredients (Makes 8–10 rolls)

For the Potato Dough:

• 3 large potatoes (about 500–600g), peeled & cubed
• 2 tablespoons butter
• ½ teaspoon salt
• ¼ teaspoon black pepper
• 2–3 tablespoons cornstarch (or all-purpose flour)

For the Chicken Filling:

• 1 cup cooked shredded chicken
• 1 small onion, finely chopped
• 1 small green pepper, finely chopped (optional)
• 1 teaspoon garlic paste
• ½ teaspoon red chili flakes
• ½ teaspoon black pepper
• ½ teaspoon paprika
• Salt to taste
• 2 tablespoons chopped fresh coriander
• ½ cup shredded mozzarella or cheddar
• 1 tablespoon oil

For Coating:

• 1 egg, beaten
• 1 cup breadcrumbs

Oil for frying

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👩‍🍳 Instructions

1️⃣ Make the Potato Dough

1. Boil potatoes in salted water until fork-tender (15–20 minutes).
2. Drain well and mash until smooth (no lumps).
3. Add butter, salt, pepper, and cornstarch.
4. Mix until a soft dough forms.
5. Let cool completely before shaping.

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2️⃣ Prepare the Chicken Filling

1. Heat oil in a pan.
2. Sauté onion and garlic until soft.
3. Add green pepper and cook 1–2 minutes.
4. Stir in shredded chicken, spices, and salt.
5. Cook for 3–4 minutes.
6. Turn off heat and mix in coriander and cheese.
7. Let mixture cool.

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3️⃣ Shape the Rolls

1. Take a handful of potato dough and flatten in your palm.
2. Place 1–2 tablespoons chicken filling in the center.
3. Carefully roll and seal into a log shape.
4. Repeat with remaining mixture.

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4️⃣ Coat

1. Dip each roll in beaten egg.
2. Roll in breadcrumbs until fully coated.

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5️⃣ Cook

🔥 Frying Method (Crispiest)

• Heat oil over medium heat.
• Fry rolls until golden brown (3–4 minutes).
• Drain on paper towels.

🌡️ Baking Method (Healthier)

• Place on lined tray.
• Brush lightly with oil.
• Bake at 200°C (400°F) for 20–25 minutes, flipping halfway.

🌬️ Air Fryer

• Spray lightly with oil.
• Air fry at 190°C (375°F) for 12–15 minutes.

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🌟 Serving Ideas

Serve hot with:

• Garlic mayo
• Ketchup
• Chili sauce
• Yogurt dip