Minty Potato Chicken Bread Rolls
Minty Potato Chicken Bread Rolls are a delicious snack that can be enjoyed by both kids and adults. This recipe is a fusion of Indian and Western cuisines and is perfect for parties or as an evening snack. The combination of mint, potatoes, and chicken is flavorful and satisfying. This recipe is gluten-free, dairy-free, and egg-free, making it suitable for people with allergies.
Allergen Information: Contains None
Nutrition Facts
Per serving
Energy
122 kcal
Protein
8 g
Carbs
17 g
Fat
3 g
Fiber
3 g
Ingredients
Chicken, poultry, breast, skinless
100 gms (100g)
Potato, brown skin, big
100 gms (100g)
Chopped Onion
0.5 medium cup (75g)
Cumin seeds
0.25 tsp (1.25g)
Ginger Paste
1 tsp (5g)
Garlic paste
1 tsp (5g)
Coriander Powder
1 tsp (2g)
Garam Masala
1 tsp (3g)
Red chilli Powder
0.25 tsp (1.25g)
Common salt
0.5 tsp (2.5g)
Fresh Mint (chopped)
2 tbsp (10g)
Whole Wheat Bread
4 slices (120g)
Instructions
Cooking Steps
In a mixing bowl, combine mashed potatoes, shredded chicken, mint leaves, coriander leaves, grated ginger, red chili powder, and salt. Mix well.
Take a slice of bread and trim the edges. Dip the bread slice in water for 2-3 seconds and squeeze out the excess water.
Place the bread slice on a clean surface and put a spoonful of the potato-chicken mixture in the center. Roll the bread slice tightly to form a cylinder.
Repeat the same process with the remaining bread slices and potato-chicken mixture.
Preheat the oven to 200°C.
Brush the rolls with olive oil and place them on a baking sheet lined with parchment paper.
Bake the rolls for 15-20 minutes until they turn golden brown.
Remove the rolls from the oven and let them cool for a few minutes.
Serve the Minty Potato Chicken Bread Rolls hot.