As a group, we can all agree that fried food is the best. If you don’t burn your lips on anything crunchy by biting into it too quickly, the sensation of crunchiness brings instant happiness. Hot in more ways than one are these fried Sri Lankan chicken and habanero rolls with cheese. For company while watching movies or sports, try these spicy, crunchy, and cheesy habanero chilli rolls.
SRI LANKAN CHICKEN ROLL SUGGESTIONS
Make sure to wear gloves while preparing these fried rolls with hot chilies, and adjust the heat level as desired. You may also prepare your own pancake mix from scratch. When making rolls, panko crumbs are preferable to breadcrumbs since they are finer and stick better to the dough. Although they’re already crispy and cheesy on their own, they are best dunked in a cool, creamy sauce like tzatziki, aioli, or blue cheese. Even an air fryer may help you out with this.
To what degree do you like the spiciness of spicy foods? These Sri Lankan chicken and habanero rolls with cheese will turn up the heat with a little of deep-fried crunch.
SRI LANKAN CHICKEN AND HABANERO ROLLS RECIPE
Course: Main, Snacks
Cuisine: Sri Lankan
Difficulty: Medium
Prep time: 20 minutes
Cooking time: 25 minutes
INGREDIENTS
- For the filling
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2 cups finely shredded chicken
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1 1⁄2 cup boiled potatoes mashed with a fork
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1 cup sharp cheddar cheese, grated
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2 habanero chilies
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1 green chili, optional
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1 tsp garlic powder
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1 tsp onion powder
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1 tsp chili flakes, (optional)
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salt as needed
- For the pancake batter
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1⁄2 cup milk
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240 g flour
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1 1⁄2 cup water, (you may need more)
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1⁄2 teaspoon salt
- For the breading to fry
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oil for deep-frying
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thick batter made with flour and water
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bread or panko crumbs
METHOD
- For the filling
- Grind the habaneros and green chili into a paste using your mortar and pestle. If you don’t have one, cut it super finely. Please use kitchen gloves! this stuff is really hot!
- Then mix everything together for the filling in a bowl. Or pulse a few times in a food processor.
- For the pancakes
- Whisk flour, milk, and water together to form a smooth batter. If the batter is thick, add more water, a little at a time, and whisk. There should be no lumps in the batter. You can use a blender to mix this too.
- Heat a small non-stick pan. Add a drop of oil and rub it all over the pan using a paper towel.
- Pour the batter using a large spoon or a ladle and swirl the pan in a circular motion so the batter can spread throughout the pan evenly. Pancake has to be very thin so don’t put too much batter.
- Cover and cook for about a minute until it’s cooked but still flexible. Do not wait until they get crispy. (If you got any leftover pancake batter, do not throw away. Use it for Breading.)
- Making the wraps and breading
- Put about 3 tbsp. of filling into the middle of the pancake and fold three side edges to the middle and roll it over to make a cylindrical shape roll. Make sure you dust with some flour to avoid them from sticking together.
- Dip a roll in the batter, lift and let the excess batter fall back in and then place in the breadcrumbs. Use tongs for easy handling. Cover well with breadcrumbs. Put on a clean dry plate. Repeat with the rest.
- Repeat the breading process one more time. Since you put cheese in the filling it’s important to have a nice thick coating.
- After double-breading, put them in the fridge to dry out for about two hours or so.
- Frying
- Heat oil in a deep fryer or in a pan. When the oil is hot, fry rolls until they are golden brown. You have to fry them as quickly as possible to avoid bursting. Make sure you flip them frequently.
- And don’t overcrowd the pan. I only fry about two rolls at a time. Serve hot when the cheese inside is still soft and melted.
»SRI LANKAN CHICKEN AND HABANERO ROLLS RECIPE«