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 :) :)Chicken 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 Women’s Day, I wanted to make something which I’ve 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 Cafreal Masala. It didn’t end there! I thought if I’m going to give it a Goan touch, why not add some Real Goan stuff?? Haha! Yesss! That’s 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 didn’t 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! 😊Hope you enjoy the recipe as much I enjoyed crafting it!
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
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