Follow these steps to make the stuffing

• Clean, wash and boil the chicken with 1 tspn salt until all the water evaporates. Cut the chicken into small cubes and keep aside.
  
• Chop the garlic coves nice fine and keep aside
  
• Cut all the Carrots, Capsicum and Onions as shown in the picture and keep aside
  
• Cut the Cabbage and keep aside
  
• Now in a skillet, add 2 tbspn oil and place it on medium high flame
  
• Once the oil is hot, add in the chopped garlic
  
• After about 2 minutes, break an egg inside the skillet
  
• Now scramble the egg along with the garlic
  
• As soon as the egg is fully scrambled, add carrots, onions and Capsicum and mix well
  
• After about 5 minutes, add the cabbage
  
• Keep tossing and stirring this mixture till the veggies are cooked
  
• Add in the salt, vinegar and all the sauces

  Note:- you can alter the quantity of the salt, sauces and vinegar as per your preference
  
• Dont forget to keep tossing and stirring or else the veggies will get burnt.

  Remember, we are making this on medium high flame
  
• Mix it well and once the sauces are mixed, after about 7 minutes, add the chopped chicken 

  Note:- you can also shred the chicken. But I prefer chunky chicken so I cut the chicken into pieces
  
• Mix all this well and let it Cook for another 5 minutes and your stuffing is ready. Keep it aside to cool at room temperature.
  

Follow these steps to make the outer covering

• In a bowl, add 1 egg and 1 tspn salt and beat it together with a hand whisk
  
• Add 2 cups of All purpose flour(maida)
  
• Add 2 cups water and whisk it to a smooth thick batter

  Note:- Whenever I've whisked All purpose flour and water, I have never had lumps in my batter. The other option you have, if you don't have a whisk, is to use a mixer grinder or an electric beater and make the batter. Whether you use a whisk or a mixer grinder, The tip is to not have any lumps in your batter

  Now add the remaining 2 cups of water and mix well to form a free flowing batter
  
• Take a non stick pan, grease it with some oil, using a silicon brush and place it on medium high flame
  
• Take a ladle and fill it half with the batter
  
• Once the pan is hot, Pour the batter on to the pan. Hold the handle of the pan and spread the batter in a circular direction
  
• After 2 minutes, turn it
  
• Let it Cook for a minute or so and remove it on a plate 
  
• Follow these steps until all the batter is over. 

  Note:- you have to grease the pan before putting each ladle of batter 
• Let all the outer coverings cool completely,  at room temperature

In the mean while, we make the paste to cover the pan rolls. Follow these steps to make the paste

• In a small bowl, add 1 tbspn All purpose flour and very little water and mix it with your finger to form a paste. Once it's ready, keep it aside
  

Things to keep ready before making the panrolls

• A bowl with the stuffing with a spoon in it
• The outer coverings/crepes that we have pan fried
• A wide bowl with the bread crumbs
• A bowl with a beaten egg along with a brush
• The all purpose flour paste for closing the panrolls
• A big plate for placing the crumb coated pan rolls

Follow these steps for making the panrolls

• On a flat surface, place one fried outer covering/crepe and place 1 tbspn of the stuffing on it 
  
• Fold on both sides and roll
  
• On the edges, apply some of the paste
  
• Close the Panrolls

  Note:- you may experience some difficultly in rolling the Panrolls initially. Just don't be in a hurry. You have to be patient and do it slowly. Also, if there are certain minor cracks in between, don't worry, it will get covered with the egg and bread crumbs. But if the cracks are too big, you will have to discard the outer covering. However, you can use the filling. 

  If you feel, the batter is too thin, you can add a little more All purpose flour to your batter. But Panrolls tastes better if the crepes are thin. 
  
• Now we egg wash each Panrolls and immediately drop them into the wide bowl of bread crumbs
• Always hold the panroll in your left hand and brush with your right hand and drop the panroll into the bread crumbs bowl with your left hand only and coat your panroll with bread crumbs with your right hand(if you are a leftie, the process will be vice versa😅)

  Note:-im saying this specifically for people who get easily agitated(like me😝) when things get 'messy'. In this manner, your right hand will be dry(easy to coat the bread crumbs), and only the left hand will be moist with the egg... And there is absolutely no mess!! Haha

  And this entire process gets completed without having to wash your hands every now and then in the middle of egg washing and bread crumb coating!! Yayyyy😊😊
• Moving on....Once all the panrolls are coated with bread crumbs, you can store them in an air tight container in the deep freezer for about 15-20 days

  Note:- while placing them in the air tight container, always remember to use parchment paper as a separator, if placing them one above the other. Parchment paper ensures that each panroll is kept separated and avoids them from sticking to each other so it becomes easier and less messy when you remove them for future frying

  When frying frozen pan rolls, ensure that the Panrolls are fully thawed and only then go ahead and fry them
  

Follow these steps for frying the panrolls

• In a pan add oil up to about 2-3 inches in height and place it on medium low flame
  
• Once the oil turns hot, add the pan rolls into the pan 
  
• Fry on both sides till it has acquired a nice light brown color and a crispy crust
  
• Once done, remove them on a kitchen paper napkin to soak out any excess oil
• And tadaaa... Your Chicken Panrolls are ready to eat! 
• Enjoy them nice and hot with some ketchup or garlic mayo or you can just eat them as it is!! 

If you like my recipe, don’t forget to “like” & “share” it with your friends and family. And once you’ve tried my recipe, request you to kindly share your valuable feedback/suggestions with me. I'd Love to hear from You :)