Crispy Outside and Juicy Inside Chicken Parcel: Recipe with Step by Step Pictures

Today's dish can be described as an all-day dish, breakfast, lunch, dinner or just as an evening snack. when paired with either salads or sauces this guarantee to give you a happy tummy.

Technically... It is some delicious filling wrapped inside a flour pancake, crumbed and deep fried, but it’s much more than just that. You have to get all the components perfect, especially the pancake skin of the roll made to near perfection to get that crispy exterior which would then give way to the savory lip smacking filling inside, in just a bite’s time... So let’s chop on..

INGREDIENTS:-

For the filling:

• chicken breasts, deboned and roughly chopped.
• Onions, Capsicum(bell pepper) , Green Chillies, Ginger, Garlic .
• Cinnamon, Cumin, Fennel, Red Chilli, Coriander, Si Chuan peppercorns(Black pepper should do just fine), Black salt, Salt, Sugar.

For the pancake:

• Corn flour, Maida, Oil, Lemon Juice, Salt

PROCEDURE:

Filling:

Dry roast all the spices, then grind them to a fine powder.

Add the spice powder to the chopped chicken, add some salt and mix well.

Heat oil in a wok and add the diced vegetables stir fry till they start to soften up. Add the chicken and stir fry on high flame.

At this point add salt to taste, sugar and lower the flame, cover and cook for five minutes.

Take off the lid, turn up the flame and stir fry till the water dries up. Then turn off the flame and let it rest.

Pancake:

Mix cornflour and Maida in a one table spoon to one cup ratio in a large bowl. Add oil and lemon juice and mix well. 

Add water to this mixture stir, keep adding water until you reach a tear drop consistency.

Heat a non-stick frying pan. Now dab some oil on a tissue paper and rub it on the pan. Don’t over heat the pan. Stir the batter with a ladle and then take a ladle full of the mixture and pour it in the middle of the pan. Spin the pan so that the mixture spreads uniformly forming a thin pan cake. Keep it  for around 2 minutes on one side on medium flame. As it gets cooked through, don’t turn it over and take it off the pan and put it aside.

Take 2 spoonfuls of the filling, put it on the pan cake and start wrapping it around. Press the two ends with your fingers to seal it.

Heat oil in a pan, give the roll an egg wash and put it on the oil. Fry till it becomes golden brown and crispy.

Take the chicken parcels off from the pan on a tissue. Let it soak all the excess oil and tantanaaa... your chicken parcel is all set to serve. 

This dish, although is a little time consuming, but is worth every bit of the effort. In any case, when it comes to good food, time really doesn't matter, especially when the result is such a delightful and fulfilling one.