Chicken keema stuffed with a deliciously velvety mix of eggs and spices, deep fried till golden and crunchy!

CHICKEN EGG ROLL

Components

400 grams chicken mince
4-5 difficult boiled eggs, peeled and chopped
2 tbsps mayo
1 tsp kasundi mustard paste
Salt to taste
5 tbsps chopped fresh coriander leaves
1 tablespoon carefully sliced ginger
1 1/2 tbsps carefully sliced garlic
2-3 green chillies, carefully chopped
1/4 cup browned onions
1 tsp garam masala powder
1/4 tsp green cardamom powder
Salt to taste
Squashed black peppercorns to taste
1/4 lemon
Breadcrumbs for coating
4 eggs, blended
Oil for deep frying
Green chutney to serve
Onion rings to serve
Lemon slices for garnish
Fresh mint leaves for garnish
Green chilli for garnish

Technique

1. To make the stuffing, take sliced eggs into a large bowl Add mayo, kasundi mustard paste, salt and 1 1/2 tbsps coriander leaves and blend well.
2. Take chicken mince in another big bowl. Add ginger, garlic, green chillies, browned onions, garam masala powder, green cardamom powder, salt, remaining coriander leaves and crushed black peppercorns and mix till well combined. Transfer this mix into a food processor and process to a fine paste. Transfer this into the same bowl.
3. Squeeze the juice of lemon straight into the chicken mix and blend well.
4. Dip your palms in some water and take a part of the chicken mix and spread it equally on to your palm. Place a generous portion of the egg mix and bring the sides to the centre and press to seal. Forming it into a log.
5. Roll the chicken logs on to bread crumbs Dip into blended eggs and roll again on to the bread crumbs and coat it well on all sides.
6. Heat enough oil in a kadai. Dip each chicken log into the blended eggs again and carefully slide them into the hot oil and deep fry till golden brown and crisp. Drain on an absorbent paper.
7. Diagonally cut in half the chicken egg roll and organize on a serving plate. Serve hot with green chutney and onion rings garnished with lemon slices, mint leaves and green chilli.

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