Ak Stuffing se 2 Recipes banaye

Ingredients

• 2 tablespoons Butter (softened, cut into small pieces)
• 2 tablespoons Vegetable Oil (neutral oil for sautéing)
• 1 tablespoon Garlic (minced (about 3–4 cloves))
• 2 pieces Green Chilies (finely chopped)
• 200 grams Boiled Shredded Chicken (cooked, shredded; seasoned with a pinch of salt and ginger‑garlic paste)
• 1 small Carrot (peeled and diced)
• 1 small Onion (finely diced)
• 1/4 cup Cabbage (shredded (green cabbage))
• 1/4 cup Capsicum (diced (any colour))
• 1 teaspoon Salt
• 1 teaspoon Red Chili Powder
• 1/2 teaspoon Black Pepper Powder
• 1 teaspoon Chaat Masala (or garam masala if unavailable)
• 2 tablespoons Soy Sauce
• 2 tablespoons White Vinegar (or apple cider vinegar)
• 2 tablespoons Heavy Cream (or cooking cream)
• 2 tablespoons Mayonnaise
• 50 grams Mozzarella Cheese (shredded)
• 1 teaspoon Oregano (dried)
• 6 pieces Bread Slices (Medium Sandwich Bread) (crusts trimmed; each roll uses two slices)
• 2 pieces Eggs (beaten)
• 1/2 cup Milk (whole or 2% milk)
• 1 cup Bread Crumbs (plain or seasoned)
• 500 ml Vegetable Oil for Frying (enough for shallow frying; keep hot at ~150°C)

Instructions

1. Heat Butter and Oil

   Place a large skillet over medium heat, add 2 Tbsp butter and 2 Tbsp oil. Let the butter melt completely.

   Time: PT3M

2. Sauté Garlic and Green Chilies

   Add 1 Tbsp minced garlic and 2‑3 chopped green chilies. Stir for 1‑2 minutes until fragrant but not browned.

   Time: PT2M

3. Add Shredded Chicken

   Stir in the boiled shredded chicken and cook for another 2 minutes, allowing it to absorb the aromatics.

   Time: PT2M

4. Add Vegetables

   Add diced carrot, onion, shredded cabbage, and diced capsicum. Sauté for 3‑4 minutes until the vegetables are just softened.

   Time: PT5M

5. Season the Filling

   Season with 1 tsp salt, 1 tsp red chili powder, ½ tsp black pepper, 1 tsp chaat masala, 2 Tbsp soy sauce and 2 Tbsp vinegar. Mix well and cook 2 more minutes.

   Time: PT3M

6. Enrich with Cream, Mayo & Cheese

   Stir in 2 Tbsp heavy cream, 2 Tbsp mayonnaise, 50 g shredded mozzarella and 1 tsp dried oregano. Cook until cheese softens, about 3 minutes.

   Time: PT3M

7. Cool the Filling

   Remove the pan from heat and let the filling cool for 2 minutes so it is easier to handle.

   Time: PT2M

8. Prepare Bread Slices

   Trim the crusts off each bread slice. Cut each slice in half to form two smaller pieces; each roll will use two pieces.

   Time: PT3M

9. Assemble the Rolls

   Place a generous spoonful of the cooled filling on one bread piece, spread evenly, then top with another piece to make a sandwich. Press lightly.

   Time: PT5M

10. Prepare Egg Wash

    In a bowl, beat 2 eggs with ½ cup milk until uniform.

    Time: PT2M

11. Bread‑Coat the Rolls

    Dip each assembled sandwich first into the egg wash, then roll it in bread crumbs, pressing gently so the crumbs stick.

    Time: PT5M

12. Heat Oil for Frying

    Heat 500 ml vegetable oil in the skillet to about 150 °C (300 °F). Test with a breadcrumb – it should sizzle and turn golden in ~30 seconds.

    Time: PT5M

    Temperature: 150°C

13. Fry the Bread Rolls

    Carefully slide the coated rolls into the hot oil. Fry 2‑3 minutes per side until golden brown and crisp.

    Time: PT10M

    Temperature: 150°C

14. Drain and Serve

    Remove the fried rolls with a slotted spoon, place on paper towels to drain excess oil, then serve hot with ketchup, chutney or raita.

    Time: PT2M

Nutrition Facts

Calories

350

Protein

20 g

Carbohydrates

30 g

Fat

18 g

Fiber

2 g

Ingredient Substitutions

• Instead of Butter: Margarine, Ghee
• Instead of Vegetable Oil: Canola oil, Sunflower oil
• Instead of Garlic: Garlic paste
• Instead of Green Chilies: Jalapeño, Serrano pepper
• Instead of Boiled Shredded Chicken: Boiled shredded turkey, Mashed potatoes for veg version
• Instead of Carrot: Bell pepper, Zucchini
• Instead of Onion: Shallot, Leeks
• Instead of Cabbage: Shredded lettuce, Coleslaw mix
• Instead of Capsicum: Green peas, Bell pepper
• Instead of Red Chili Powder: Paprika, Cayenne pepper
• Instead of Black Pepper Powder: White pepper
• Instead of Chaat Masala: Garam masala
• Instead of Soy Sauce: Tamari, Worcestershire sauce (less salty)
• Instead of White Vinegar: Lemon juice
• Instead of Heavy Cream: Full‑fat milk, Greek yogurt (thinner)
• Instead of Mayonnaise: Greek yogurt, Aioli
• Instead of Mozzarella Cheese: Cheddar, Paneer
• Instead of Oregano: Italian seasoning
• Instead of Bread Slices (Medium Sandwich Bread): Whole‑wheat sandwich bread
• Instead of Eggs: Egg substitute, Flax egg (for veg)
• Instead of Milk: Plant‑based milk
• Instead of Bread Crumbs: Panko, Crushed cornflakes
• Instead of Vegetable Oil for Frying: Canola oil, Sunflower oil

Equipment Needed

• Large Skillet or Frying Pan
• Mixing Bowls
• Chopping Board
• Chef Knife
• Spatula or Wooden Spoon
• Whisk or Fork
• Plate or Tray
• Tongs (optional)
• Measuring Spoons
• Measuring Cups
• Freezer (optional) (optional)

Critical Steps — Do Not Skip

• Sauté garlic and chilies on medium heat to avoid burning.
• Maintain oil temperature around 150 °C before frying.
• Coat rolls evenly with egg wash and breadcrumbs to prevent oil seepage.
• Do not over‑fill the bread sandwiches.

Chef Tips from the Video

• Add a pinch of sugar to the filling for a subtle sweet balance.
• Use leftover bread crusts to make extra breadcrumbs for the coating.
• For extra flavor, sprinkle a little smoked paprika on the breadcrumbs before frying.

Troubleshooting

Storage

Refrigerator: Store the filling in an airtight container for up to 3 days.

Freezer: Freeze assembled but unfried rolls on a tray, then transfer to a zip‑lock bag; keep for up to 1 month.

Room temperature: Do not store at room temperature for more than 2 hours.

Make-Ahead Tips

• The spiced chicken‑vegetable filling can be prepared a day ahead and refrigerated.
• Assembled but unfried rolls freeze well; fry directly from frozen for a quick snack.
• If you plan to make box patties, keep the same filling sealed in a container.

Frequently Asked Questions