Saturday, 3 June 2017

Chicken pastry rolls./ramadan recipe #1

Tandoori chicken pastry rolls are spicy and easily freezable for the upcoming ramadan .
The boneless chicken is marinated and cooked and the preparation of the masala with the inclusion of the tandoori chicken brings out the perfect filling for the rolls.

As the  day of ramadan has approached upon us we are much aware of our duties . With the little time we have to read and learn the quraan , much of our time must be reduced in cooking ,  for the iftar . We break our fast   with just water and dates and then followed by fruits and fresh juice . After the men folk return from magrib prayers we settle down for a simple iftar . Mostly it is just tea (for me ) and juice and milk drinks for kids and Aj. Along with the fruits we have one snack . Coming to the recipe, here i have used the homemade crispy pastry sheets .

Actually i made this test recipe myself being not sure whether the rolls would stay crisp throughout ... or least for some time till the men folk return after the maghrib prayer .. which is the time for chai and some snacks . But to my surprise it was perfect .
You can prepare the masala and freeze it for few days . I prefer to roll my pastry dough fresh . I try to  just have a few of these as i personally love Ramadan to be oil free .. but as said its only my choice and kids and hubby love to have some of the fries once in a while .
Here's my recipe ...


  • 2 breast pieces of boneless chicken
  • 2 teaspoons chilli powder
  • 2 teaspoons curd
  • 1/2 teaspoon turmeric Powder 
  • 1 bay leaf
  • Salt to taste 
  • 1 teaspoon Jeera powder
  • 1 teaspoon Garam Masala
  • 1 teaspoon tandoor powder
  • 2 tablespoon butter plus oil
  • For the masala
  • 2 onions sliced finely
  • 1 teaspoon ginger garlic paste
  • 2 green chillies chopped
  • Few Curry leaves and mint leaves
  • Salt to taste 


  1. Combine the diced chicken pieces bayleaf curd and all the masala powders mentioned above.
  2. Marinate for half hour . Drizzle some oil in a nonstick pan and cook the chicken till done
  3. Heat a kadai , add  the butter and  oil 
  4. Saute the onions .
  5. Cook till translucent .
  6. Add the ginger garlic paste.
  7. Cook for 5 minutes.
  8. Add the green chillies and the chicken pieces . Stir in the fresh leaves and cook for 5 minutes till all the masalas are blended well .

For the dough


  • 2 cups wheat flour 
  • 2 tablespoon  vegetable oil 
  • Salt to taste. 
  • Water 


  1. Combine all the ingredients and knead the dough to a  thick firm and  piable .
  2. Make small balls and flatten each  with the rolling pin into really thin round sheets.
  3. Heat the tawa and just semi cook the sheets tossing both sides . 
  4. Place the filling in the centre of the sheets and envelope on the sides and roll tight . 
  5. Seal the edges with maida paste .
  6. Fry in hot oil and serve warm with chutney or ketchup.

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