Recipe for Cafreal Chicken Crispy Rolls
Recipe for Cafreal Chicken Crispy Rolls
The meal that you see in Frame was my Women's Day 2020 Special – Cashew Fenny infused Cafreal Chicken Crispy Rolls, Choris Chilly Garlic Noodles made with Red Wine and Chocolate Caramel Pudding š šChicken Crispy Rolls are a family favourite back home in Mumbai. We order it at restaurants and have tried our hand at making them at home too, but never really succeeded. Either the noodles would separate from the chicken or the noodles would get hard, etc.Today on Womenās Day, I wanted to make something which Iāve not succeeded at earlier but never gave up trying. So I thought of trying out Crispy Chicken Rolls again. And I thought of giving it a Goan touch this time.Instead of the usual Chinese marinade, I decided to marinade the Chicken in Ā Cafreal Masala. It didnāt end there! I thought if Iām going to give it a Goan touch, why not add some Real Goan stuff?? Haha! Yesss! Thatās right I added some Cashew Fenny in my Marinade to give it an extra kick! For the noodles, I remember my Mum adding a dash of Corn Flour while frying the Noodles for Chicken American Chopsuey and thought of trying this method out. And tadaaaaaaa it worked Beautifully! Then I remembered Mum frying all the broken Samosa Sheets(Yes! Nothing gets wasted at my place) and eating them as crispies for tea. So, I decided to try coating with Samosa Sheet pieces but it didnāt look that great. Then I remembered my Art and Craft tricks from school days and cutout strings of the leftover sheets. Pretty Happy with myself today! No wastage!! Thank God! šHope you enjoy the recipe as much I enjoyed crafting it!
Servings 10 pcs
Ingredients
Recipe Link for the Chicken Cafreal
Ingredients for the Crispy Rolls
- 250 grams Chicken Breast cut into thick long strips and marinated with Cafreal Masala (I have added 1 Tbspn Cashew Fenny in the marinade,just to give it an extra zing. It is totally optional)
- 50 grams Fine Noodles (weighed when uncooked)
- 3 Sheets of Samosa wraps
- 1.5 Tbspn Corn Flour
- Oil for Deep Frying
- 500 ml Water for Boiling the Noodles
- 2 Tbspn Oil for Boiling the Noodles
- 1 Tspn Salt to be added while boiling the Noodles
Instructions
If you're going with Noodles
- In a vessel add 1/2 litre water, 1 tspn salt and 2 tbspn oil and place it on high flame and Once the water begins to boil, add the noodles and salt into it
- After about 3-5 minutes, give it a stir and check if the noodles are cooked. If they are cooked, strain the noodles using a strainer
- Once all the water is drained off the noodles, transfer the noodles into a wide plate and keep it aside to coolNote: Placing the noodles in a wide plate will allow the noodles to cool faster and prevent it from getting further cooked
- Once the noodles are completely cool, add 1.5 Tbspn CornFlour
- Mix it well and keep aside
- Take Each Marinated Chicken strip and place it on the noodles
- Gently wrap the entire Chicken strip with the Noodles and Gently squeeze the noodles against the Chicken so that it gets stuck to the noodles
- Follow steps 7 & 8 for all the chicken strips and keep aside
- In a Deep Fry pan, heat some oil on medium flame
- Once the oil turns hot, Drop the wrapped Chicken into the oil and let it fry on medium flame till the noodles turn nice and brownNote: If the oil is not hot enough, there are chances of the noodles getting separated from the chickenIf the Oil is too hot, the noodles will turn brown quickly while the chicken will remain rawThe Chicken should preferably be at room temperature at the time of frying. If the chicken is cold(from the refrigerator or freezer) the oil will not maintain its required heat once the chicken goes in and this may lead to the noodles getting separated from the chicken. Also, it may lead to the noodles getting cooked first, keeping the chicken raw
- Remove them and place them on a kitchen paper napkin to soak any excess oil off
If you're going with Samosa Sheets
- Take 3-4 Samosa Sheets
- Fold them Vertically thrice
- With the help of a scissor, start cutting thin strips,starting from the ends
- Place the cut strings into a plate and separate them
- Steps 7-12 of the above method remains the sameNote: Do not add corn flour to the samosa strings
