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