CHICKEN PARCELS

This is a delicious snack/ starter recipe of Chicken parcels that my mother made recently. It does not take much time to cook and tastes awesome.

Ingredients

10 Slices of bread

6 boneless chicken pieces
1 large onion
1/2 each of red, yellow and green bell peppers
chopped coriander and mint leaves
2 tbsp oil
1 cardamom
1 Cinnamon
1 tsp salt
1 tsp red chilli powder
1 tsp lemon juice
1 tsp maida
2 tsp ginger garlic paste
2 tsp chicken 65 masala

Oil for frying

Method

For the filling

• Take chicken pieces in a bowl, add ginger garlic paste, 1/2 tsp salt, maida, few drops of lemon juice and chicken 65 masala and mix well.
• Allow the chicken to marinate for at least 1 hour.
• Then deep fry the marinated chicken pieces in oil till golden brown in colour.
• Allow the chicken to cool down completely and shred the chicken using a knife or a food processor.
• Finely chop the onions, bell peppers and keep ready.
• Heat oil in a pan, add cardamom, cinnamon and the chopped onions and saute till it turns golden.
• Next add the bell peppers and stir fry ill they are cooked.
• Add chopped coriander and mint leaves, 1/2 tsp salt, 1 tsp red chilli powder and saute for a few seconds.
• Next add lemon juice and the fried chicken and mix well.
• Check for taste, add salt, chilli powder or lemon juice if necessary and switch off the gas.
• Allow the filling to cool down and keep ready.

Assembling and frying

• Take the bread slices and cut out the brown edges.
• Take water in a bowl and keep ready.
• Take one slice of bread and dip it in water and gently press with both hands to remove the excess water.
• Place one portion of the filling in the centre and gently cover the filling with the bread slice. Since the bread is now soft it can be shaped easily.
• In the same way make all the 12 parcels.
• Heat oil in a pan and wait till it gets hot. (To check this, drop a small bread crumb in oil, if it springs back to the surface at once, then oil is ready.)
• Carefully transfer the rolls to the pan 2 or 3 at a time and deep fry till golden brown in colour.
• Place the rolls on an absorbent paper and serve hot with tomato sauce.