Chicken Cigars / Mini Chicken Rolls

Chicken cigar is a tasty and crispy appetizer that can also be served as a snack. It looks like a big cigar and is just a bit longer than the forefinger, hence this name. Similar to rolls this has a crispy outer covering with tasty inner fillings. I have used ingredients that will normally available in any kitchen pantry. The filling I have used here reflects the Indian flavors so well and its just so good you can serve it as side-dish to accompany rasam, sambar, dal rice or poori too. You can also try it with fish or any other meat of your choice. Try this and you will definitely love this. Serve with any kind of chutneys or dips goes specially well with tomato ketchup and mayonnaise. Mine is the deep fried version you can also try baking this.  Instead of trying the same rolls try this for a twist. Now lets see the ingredients list and the preparation method. 

INGREDIENTS

Makes 9 cigars
Preparation time - 25 to 30 minutes

1. All purpose flour / Maida - 1 cup 
2. Chicken - 100 grams (Chopped into smaller pieces)
3. Chopped big onions - 3 spoons 
4. Chopped coriander leaves - 3 spoons 
5. Garlic pods - 1
6. Ginger - 1/4 inch small piece 
7. Cumin seeds - 1/2 spoon 
8. Fennel seeds - 1/4 spoon 
9. Red chilli powder - 1/2 spoon 
10. Pepper powder - 1/4 spoon 
11. Cumin powder - 2 big pinches 
12. Salt - As per taste 
13. Oil - For frying + 3 spoons 

PREPARATION METHOD

• In a bowl add Maida, Cumin seeds, Salt,  little Oil and make a smooth dough out of this by adding water, like you would do for making pooris and chapatis. Keep aside covered  for 15 minutes. 
• Take 2 spoons of maida or all purpose flour and add some water and salt to it and make a thick smooth paste out of it. Mix well and set aside. 
• Meanwhile in a blender add chopped chicken pieces, chopped onions, chopped garlic and ginger, chopped coriander leaves and blend well for a minute. Do not add water.
• Now heat a pan then oil and after it heats up add fennel seeds and saute for few seconds. Then add the chicken mixture and saute well until the raw smell leaves. Don't even add a drop of water. 
• The add all the dry powders, red chilli powder, pepper powder, salt, cumin powder and saute well. 
• After 2 minutes remove from flame and set this mixture aside. 
• Now take the prepared dough, dust little all purpose flour on the pastry mat or pastry board, place the dough on it and roll it well and flat using a rolling pin.  
• The maida sheet should be not too thick or too thin. 
• Now cut them into smaller rectangles and set them aside.  This will be the cover for rolls. 
• Now take one of the prepared maida sheet and place a small amount of the chicken mixture on it, then roll the sheet. At the end of the sheet, spread the prepared paste and close the rolls so that it binds well. 
• Now push the chicken mixture at the sides using your finger and seal the ends (just close the ends with a small ball of the paste) with this maida paste that you have prepared. 
• Do this with the rest of the spread. 
• Deep fry the prepared rolls until they turn golden brown and crisp. 
• Serve with your favorite dips or sauces. 
• For making money bags: With the remaining dough that I got from the irregular shaped rectangles and chicken mixture I made Chicken money bags. Flatten the remaining dough using the rolling pin into small circles and place a small amount of chicken filling in the center. Make bags by closing the ends and press well to form a money bag. Then rub a small piece of dough into thin string, wet the string with water and roll it around the neck of the money bag and press well. Either steam them or fry them or drop them into boiling water and serve after it gets cooked. I usually steam them and use them like wontons. 

TIP 1: While preparing the filling you must make sure not to add even a drop of water if you do so the rolls will not come out properly. 

TIP 2: Try to make the maida sheet (for the outer cover) thin but not too thin or else it won't be able to bear the filling and will tear easily. 

TIP 3: Since we are deep frying the rolls the mixture will come out easily through the side for this reason I have sealed it with the paste. The paste blends well with the rolls and gives a good look too. 

Crispy and delectable Chicken cigars are now ready!! Ignite with your favorite ketchup and enjoy!! Serve as starters or snacks!!

For some good pastry board ideas click here!! And for good designed and fondant rolling pins click here!!

Related recipes

• Diamond Biscuits / Maida Biscuits (youtoocancookindianfood.blogspot.com)