Uploaded February 2026 | Updated September 2026, 3 weeks ago
Looking for the ultimate snack that kids will actually crave? We’ve perfected the World’s Best Chicken Roll! These rolls feature a savory, spice-infused chicken and veggie filling wrapped in a delicate, paper-thin crepe, then breaded and fried to golden perfection.
Whether you're looking for a lunchbox idea, a party appetizer, or a cozy evening snack, this step-by-step guide makes it incredibly easy. We use simple ingredients like maida, fresh veggies, and aromatic spices to create a "Shahi" style flavor that isn't too spicy for the little ones.
In this video, we’ll show you:
✅ How to make a lump-free, thin crepe batter.
✅ The secret to a flavorful, non-greasy chicken filling.
✅ The best technique for folding rolls so they never break.
✅ How to get that perfect "crunch" every single time!
Don't forget to SUBSCRIBE for more easy family recipes! 🔔
#ChickenRolls #KidsSnack #EasyRecipes #CrispyChickenRoll #CookingTutorial #LunchboxIdeas #HomemadeSnacks
Ingredients List
For the Filling:
Chicken: 180g - 200g (finely chopped or ground)
Vegetables: 1 cup chopped onion, 1 cup chopped potato, 1 cup chopped carrot, ½ cup frozen green peas.
Whole Spices: 1 bay leaf, 2 cardamom pods, 2 cloves, 1 small cinnamon stick.
Aromatics: 1 tsp garlic paste, 1 tsp ginger paste, fresh coriander (cilantro).
Dry Spices: ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp roasted cumin, ¼ tsp turmeric, ½ tsp black pepper, 1 tsp salt (plus a pinch for onions).
Oil: 2 tbsp cooking oil.
For the Crepe (The Wrap):
Flour: 1 cup maida (all-purpose flour).
Egg: 1 large egg.
Seasoning: 1 tsp salt.
Liquid: 2 cups water (added gradually).
For the Coating & Frying:
Breadcrumbs: 1 cup (mixed with ½ tsp coriander powder & ¼ tsp salt).
Egg Wash: 2 eggs (beaten).
Oil: For deep or shallow frying.
Step-by-Step Instructions
1. Prepare the Savory Filling
Infuse the Oil: Heat 2 tbsp oil in a pan. Add the bay leaf, cardamom, cloves, and cinnamon.
Sauté: Add the onions and a pinch of salt. Cook until soft. Add a splash of water, then stir in the ginger and garlic pastes. Sauté for 30 seconds.
Spice it Up: Add the red chili, coriander, roasted cumin, and turmeric. Stir until the oil begins to separate.
Cook Protein & Veggies: Add the chicken, 1 tsp salt, and pepper. Mix well. Add the potatoes and carrots.
Steam: Cover and cook on low heat for 5 minutes.
Dry & Finish: Open the lid, turn up the heat to evaporate any moisture, and stir in the frozen peas. Once everything is tender, garnish with fresh coriander and let it cool.
2. Make the Thin Crepes
Mix: Whisk the flour, 1 egg, and 1 tsp salt. Gradually add 2 cups of water, whisking until the batter is very thin and completely smooth (no lumps!).
Cook: Brush a non-stick pan with oil over low heat. Pour a ladle of batter and swirl to coat the pan thinly. Cook until the crepe is set (do not brown). Remove to a plate.
3. Roll and Coat
The Fold: Place filling on one side of a crepe. Fold the two sides inward, then roll tightly from the bottom up.
Double Station: Have one plate for folding and a second plate for the finished rolls to keep your workspace clean.
Bread: Dip each roll into the beaten egg wash, then roll it in the seasoned breadcrumbs until fully coated.
4. Fry to Perfection
Golden Brown: Fry the rolls in hot oil until they reach a beautiful golden-brown color.
Drain: Place on a paper towel to soak up excess oil.
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Looking for the ultimate snack that kids will actually crave? We’ve perfected the World’s Best Chicken Roll! These rolls feature a savory, spice-infused chicken and veggie filling wrapped in a delicate, paper-thin crepe, then breaded and fried to golden perfection.
Whether you're looking for a lunchbox idea, a party appetizer, or a cozy evening snack, this step-by-step guide makes it incredibly easy. We use simple ingredients like maida, fresh veggies, and aromatic spices to create a "Shahi" style flavor that isn't too spicy for the little ones.
In this video, we’ll show you:
✅ How to make a lump-free, thin crepe batter.
✅ The secret to a flavorful, non-greasy chicken filling.
✅ The best technique for folding rolls so they never break.
✅ How to get that perfect "crunch" every single time!
Don't forget to SUBSCRIBE for more easy family recipes! 🔔
#ChickenRolls #KidsSnack #EasyRecipes #CrispyChickenRoll #CookingTutorial #LunchboxIdeas #HomemadeSnacks
Ingredients List
For the Filling:
Chicken: 180g - 200g (finely chopped or ground)
Vegetables: 1 cup chopped onion, 1 cup chopped potato, 1 cup chopped carrot, ½ cup frozen green peas.
Whole Spices: 1 bay leaf, 2 cardamom pods, 2 cloves, 1 small cinnamon stick.
Aromatics: 1 tsp garlic paste, 1 tsp ginger paste, fresh coriander (cilantro).
Dry Spices: ½ tsp red chili powder, ½ tsp coriander powder, ½ tsp roasted cumin, ¼ tsp turmeric, ½ tsp black pepper, 1 tsp salt (plus a pinch for onions).
Oil: 2 tbsp cooking oil.
For the Crepe (The Wrap):
Flour: 1 cup maida (all-purpose flour).
Egg: 1 large egg.
Seasoning: 1 tsp salt.
Liquid: 2 cups water (added gradually).
For the Coating & Frying:
Breadcrumbs: 1 cup (mixed with ½ tsp coriander powder & ¼ tsp salt).
Egg Wash: 2 eggs (beaten).
Oil: For deep or shallow frying.
Step-by-Step Instructions
1. Prepare the Savory Filling
Infuse the Oil: Heat 2 tbsp oil in a pan. Add the bay leaf, cardamom, cloves, and cinnamon.
Sauté: Add the onions and a pinch of salt. Cook until soft. Add a splash of water, then stir in the ginger and garlic pastes. Sauté for 30 seconds.
Spice it Up: Add the red chili, coriander, roasted cumin, and turmeric. Stir until the oil begins to separate.
Cook Protein & Veggies: Add the chicken, 1 tsp salt, and pepper. Mix well. Add the potatoes and carrots.
Steam: Cover and cook on low heat for 5 minutes.
Dry & Finish: Open the lid, turn up the heat to evaporate any moisture, and stir in the frozen peas. Once everything is tender, garnish with fresh coriander and let it cool.
2. Make the Thin Crepes
Mix: Whisk the flour, 1 egg, and 1 tsp salt. Gradually add 2 cups of water, whisking until the batter is very thin and completely smooth (no lumps!).
Cook: Brush a non-stick pan with oil over low heat. Pour a ladle of batter and swirl to coat the pan thinly. Cook until the crepe is set (do not brown). Remove to a plate.
3. Roll and Coat
The Fold: Place filling on one side of a crepe. Fold the two sides inward, then roll tightly from the bottom up.
Double Station: Have one plate for folding and a second plate for the finished rolls to keep your workspace clean.
Bread: Dip each roll into the beaten egg wash, then roll it in the seasoned breadcrumbs until fully coated.
4. Fry to Perfection
Golden Brown: Fry the rolls in hot oil until they reach a beautiful golden-brown color.
Drain: Place on a paper towel to soak up excess oil.
Become a member of our channel and get exclusive perks:
youtube.com/channel/UCcf99XTO-KPPAGs03HcNXdA/join
Subscribe to BR: bit.ly/BRYouTubesub
Subscribe to Banglar Rannaghor | bit.ly/BRYouTubesub
Our daily story - Instagram : bit.ly/Banglarrannaghor
Facebook | facebook.com/banglarrannaghor
Website: banglarrannaghor.com
