Sunday, 10 May 2015

Chicken Bread Rolls

Have left over rotisserie chicken and stale bread ? Turn the leftovers into super crispy, delicious bread rolls. Ready in less than 30 minutes and perfect tea time snack. I added fresh spinach with chicken. You can skip spinach and make just the chicken rolls. These rolls are crispy and crunchy on the outside and soft from the inside. Chicken filling has flavors of garlic and crunchy red onions and it is mildly spiced.


  • 8 White bread slices
  • 1 Cup left over rotisserie or grilled chicken - chopped into tiny pieces
  • 1 and 1/2 Tablespoons of vegetable oil
  • 1 Garlic clove crushed and chopped finely
  • 1/2 Teaspoon red chilli flakes
  • 1 Large red onion chopped finely
  • 1/2 Cup fresh spinach chopped roughly
  • a pinch of turmeric powder
  • 1/2 Teaspoon freshly ground black pepper
  • Zest of a lemon
  • Juice of half lemon
  • 1 Teaspoon chopped cilantro leaves
  • Salt to taste
  • Oil for deep frying the bread rolls


1. In a pan , heat 1 and 1/2 tablespoons of oil. When the oil is hot, add crushed garlic cloves and fry until light golden
2. Add red chilli flakes and fry for 10 seconds
3. Add red onion and fry on high flame for a minute. Do not cook until onions are soft. Onions should be crunchy and just cooked little bit
4. Add spinach and cook for a minute
5. Reduce the flame to low. Then add turmeric powder and give it a stir
6. Add chicken pieces and mix everything together
7. Then add lemon zest, chopped cilantro , salt to taste and lemon juice
8. Mix everything together and switch off the flame. Let the mixture cool completely
9. In a wok  heat oil for deep frying
10. In a plate add 1/4 cup tap water
11. Remove the crust from the bread slices
12. Dip bread quickly in the water we have in plate. Immediately place the bread in your palm and gently squeeze out water from the bread by pressing the bread between your palms
13. Now place a tablespoon of chicken spinach mixture in the center of the bread and bring the edges of the bread together and seal it. There should not be any cracks on the bread when you seal the edges. Roll the bread with filling into small balls or into cylindrical shape
14. Repeat steps 12 and 13 for the rest of the bread slices
15. When the oil is hot, reduce the flame to medium and fry 3 bread rolls at a time
16. Deep fry until they are crispy golden
17. Remove from oil and drain on paper towel
18. Serve hot with ketchup or mint yogurt dip