Ingredients
For the Filling:
2 cups cooked chicken, shredded
2 medium potatoes, boiled and mashed
1/2 cup shredded mozzarella cheese
1/4 cup cheddar cheese, shredded
1 small onion, finely chopped
1 green chili, finely chopped, optional
1 teaspoon garlic paste
1/2 teaspoon black pepper
1/2 teaspoon red chili flakes
1/2 teaspoon paprika
1/2 teaspoon salt, or to taste
1/2 teaspoon dried oregano
2 tablespoons fresh coriander or parsley, chopped
1 tablespoon mayonnaise
For the Rolls:
10–12 slices white or sandwich bread
2 tablespoons all-purpose flour
3 tablespoons water
2 eggs, beaten
1 cup breadcrumbs
Oil, for frying
Instructions
- Boil the potatoes until completely tender. Drain, peel, and mash them until smooth.
- In a large bowl, combine the mashed potatoes, shredded chicken, mozzarella, cheddar, onion, green chili, garlic, black pepper, red chili flakes, paprika, salt, oregano, fresh coriander or parsley, and mayonnaise.
- Mix everything well until you have a soft, well-combined filling. Taste and adjust the seasoning if needed.
- Take one slice of bread and trim off the edges. Flatten the bread gently with a rolling pin.
- Place 1–2 tablespoons of the chicken and potato filling near one edge of the bread. Roll it tightly, keeping the filling inside.
- Mix the flour and water together to make a smooth, thin paste.
- Brush the edge of the bread with a little flour paste and press gently to seal the roll.
- Dip each roll into beaten egg, then coat completely with breadcrumbs. Press the breadcrumbs gently so they stick well.
- Heat oil in a deep pan over medium heat. Fry the rolls in batches until golden brown and crispy on all sides, about 2–3 minutes.
- Remove and place on a paper towel-lined plate to drain excess oil.
- Serve hot with ketchup, garlic mayo, ranch dressing, or your favorite dipping sauce.
Baked Version
Place the prepared rolls on a lined baking tray. Lightly brush or spray them with oil. Bake at 400°F (200°C) for 15–20 minutes, turning halfway through, until golden and crispy.
Air Fryer Version
Lightly spray the rolls with oil and air fry at 375°F (190°C) for 8–12 minutes, turning halfway through, until crisp and golden.
Nutrition Information
Approximate nutrition per roll, based on 12 rolls:
Calories: 245
Protein: 11 g
Carbohydrates: 25 g
Fat: 11 g
Saturated Fat: 4 g
Fiber: 2 g
Sugar: 2 g
Sodium: 430 mg
Cholesterol: 55 mg
Nutrition values vary depending on the bread, cheese, chicken, breadcrumbs, and amount of oil used.
Q&A
Q: Can I use leftover chicken?
A: Yes. Shredded leftover roasted, boiled, or grilled chicken works perfectly.
Q: Can I use only mozzarella cheese?
A: Yes. Mozzarella gives the rolls a delicious stretchy cheese center.
Q: Why are my rolls opening while frying?
A: Make sure the edges are sealed firmly with flour paste and avoid overfilling the bread.
Q: Can I prepare these rolls ahead of time?
A: Yes. Assemble and coat the rolls, then refrigerate them in an airtight container for up to 24 hours before cooking.
Q: Can I freeze them?
A: Yes. Freeze the uncooked coated rolls in a single layer, then transfer them to a freezer bag. Cook directly from frozen, adding a few extra minutes.
Q: How can I make them extra crispy?
A: Use fine or panko breadcrumbs and make sure the oil is properly hot before frying.
Q: Can I make these without eggs?
A: Yes. Use a thin flour-and-water slurry as the coating before breadcrumbs.
Q: What cheese works best?
A: Mozzarella, cheddar, Monterey Jack, or a combination of mozzarella and cheddar all work well.
Q: Can I make them spicy?
A: Yes. Add extra green chili, chili flakes, cayenne pepper, or hot sauce to the filling.
Q: What should I serve with these rolls?
A: Garlic mayo, spicy ketchup, ranch, sweet chili sauce, or a creamy herb dip are excellent choices.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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