🥔 Chicken Potato Rolls

Meta Description:
Crispy on the outside and soft on the inside, these Chicken Potato Rolls are packed with creamy mashed potatoes and flavorful chicken filling. A perfect snack, appetizer, or tea-time treat that everyone will love!

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🍗 Introduction

If you love crispy snacks with a soft, flavorful center, these Chicken Potato Rolls will become your new favorite. They combine mashed potatoes, shredded chicken, and spices — rolled, coated, and fried (or baked) to golden perfection.

These rolls are easy to make, require simple ingredients, and are perfect for beginners. You can serve them with ketchup, garlic mayo, or chili sauce for an irresistible snack that’s crunchy outside and creamy inside.

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🧂 Ingredients

For the Filling:

• 1 cup cooked, shredded chicken (boiled or roasted)
• 1 small onion, finely chopped
• 1 tablespoon oil or butter
• 1 teaspoon garlic paste
• ½ teaspoon black pepper
• ½ teaspoon paprika or chili flakes
• ½ teaspoon salt (or to taste)
• 1 tablespoon fresh coriander or parsley, chopped

For the Potato Mixture:

• 3 medium potatoes, boiled and mashed
• ½ teaspoon salt
• ¼ teaspoon black pepper
• ½ teaspoon garlic powder (optional)
• 1 tablespoon cornflour or all-purpose flour (for binding)

For Coating & Frying:

• 1 egg, beaten (for coating)
• 1 cup breadcrumbs
• Oil, for deep frying or shallow frying

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👩‍🍳 Instructions

Step 1: Make the Chicken Filling

1. Heat oil or butter in a pan over medium heat.
2. Add chopped onions and sauté until soft and translucent.
3. Stir in garlic paste, pepper, paprika, and salt. Cook for 30 seconds.
4. Add the shredded chicken and mix well until coated with the spices.
5. Turn off the heat and mix in chopped coriander. Let it cool completely.

Step 2: Prepare the Potato Base

1. In a bowl, combine mashed potatoes, salt, pepper, garlic powder, and flour.
2. Mix well until smooth and easy to shape.

Step 3: Shape the Rolls

1. Take a small portion of potato mixture and flatten it in your palm.
2. Place a spoonful of chicken filling in the center.
3. Roll and seal the edges to form a smooth cylinder or oval shape.
4. Repeat with the remaining mixture.

Step 4: Coat the Rolls

1. Dip each roll in beaten egg, then coat with breadcrumbs.
2. For extra crunch, you can double coat — dip again in egg and breadcrumbs.

Step 5: Cook the Rolls

• For frying: Heat oil in a pan over medium heat and fry the rolls until golden brown and crispy on all sides.
• For baking: Preheat oven to 200°C (400°F) and bake for 20–25 minutes, flipping halfway through.
• For air fryer: Spray lightly with oil and air fry at 190°C (375°F) for 15–18 minutes until golden.

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🍽️ Serving Suggestions

Serve hot with:

• Garlic mayonnaise
• Sweet chili sauce
• Tomato ketchup
• Yogurt-mint dip

These Chicken Potato Rolls are perfect for Ramadan iftar, parties, or as a quick snack anytime.

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🧁 Storage Tips

• You can freeze uncooked rolls for up to 2 months.
• To use later, fry or bake them straight from the freezer — no need to thaw.
• Store cooked rolls in the refrigerator for up to 3 days and reheat before serving.

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Crispy, golden, and packed with flavor — these Chicken Potato Rolls are a guaranteed hit every time. Whether you fry, bake, or air fry them, the result is the same: a crunchy outside, soft inside, and perfectly seasoned filling that everyone will love.