Chicken Cheese Mayo Rolls Recipe without Dough Kneading for Iftar

Ingredients

• 1 cup Water (room temperature)
• 1 large Egg (for batter)
• 2 tablespoons Oil (vegetable oil or melted butter for batter)
• 1 teaspoon Salt (for batter)
• 1 cup All-Purpose Flour (sifted, also called maida)
• 250 grams Chicken Fillet (half a medium breast, cut into bite‑size pieces)
• 1 tablespoon Garlic‑Ginger Paste (store‑bought or homemade)
• 1 tablespoon Tikka Masala Powder (or any basic spice blend)
• 2 tablespoons Plain Yogurt (full‑fat for tenderness)
• 1 teaspoon Red Chili Powder (adjust to heat preference)
• 1 tablespoon Chili Sauce (store‑bought hot sauce)
• 1 tablespoon Soy Sauce (light soy preferred)
• ½ cup Bell Pepper (diced, any colour)
• ½ cup Onion (diced, medium size)
• ½ cup Mayonnaise (regular or light)
• ¼ cup Cheddar Cheese (shredded, optional)
• 2 tablespoons Oil for Shallow Frying (vegetable oil, enough to coat pan lightly)

Instructions

1. Make the Crepe Batter

   In a mixing bowl combine 1 cup water, 1 egg, 2 tbsp oil (or melted butter) and 1 tsp salt. Whisk until smooth, then add 1 cup sifted all‑purpose flour. Mix until a smooth, pourable batter forms; add a splash more water if too thick.

   Time: PT5M

2. Marinate the Chicken

   Cut the chicken fillet into bite‑size pieces. In a bowl add the chicken, 1 tbsp garlic‑ginger paste, 1 tbsp tikka masala powder, 2 tbsp yogurt, ½ tsp salt, 1 tsp red chili powder, 1 tbsp chili sauce and 1 tbsp soy sauce. Mix well, cover, and let it rest for 15‑20 minutes (or up to 30 minutes) at room temperature.

   Time: PT30M

3. Cook the Marinated Chicken

   Heat a little oil in the frying pan over medium heat. Add the marinated chicken and stir‑fry until fully cooked, about 8‑10 minutes. Transfer to a plate and set aside.

   Time: PT10M

   Temperature: Medium heat

4. Prepare the Crepes

   Wipe the pan clean, add a few drops of oil and heat over medium‑low. Pour a ladleful of batter, swirl to spread a thin layer. Cook until the edges lift (≈1‑2 minutes), flip and cook the other side for another minute. Transfer to a plate. Repeat to make 4‑5 crepes.

   Time: PT10M

   Temperature: Medium‑low

5. Make the Filling

   In a bowl combine the cooked chicken pieces, ½ cup diced bell pepper, ½ cup diced onion, ½ cup mayonnaise and, if using, ¼ cup shredded cheese. Mix until everything is evenly coated.

   Time: PT5M

6. Assemble the Rolls

   Place a crepe on a clean surface, spoon a generous amount of the chicken‑mayo mixture onto the centre, then roll tightly. Secure with a toothpick if needed.

   Time: PT5M

7. Shallow‑Fry the Rolls

   Add 2 tbsp oil to the pan and heat over medium. Place the rolls seam‑side down and shallow‑fry for 2‑3 minutes per side until golden and slightly crisp. Remove and drain on paper towels.

   Time: PT8M

   Temperature: Medium

8. Serve

   Slice each roll diagonally and serve hot with extra mayo or chili sauce on the side.

   Time: PT2M

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

15g

Fiber

2g