Chicken Cheese Mayo Rolls Recipe without Dough Kneading for Iftar
Chicken Cheese Mayo Rolls Recipe without Dough Kneading for Iftar is a easy Pakistani recipe that serves 4. 350 calories per serving. Recipe by Alia Mubashir Vlogs on YouTube.
Prep: 45 min | Cook: 35 min | Total: 1 hr 35 min
Cost: $15.15 total, $3.79 per serving
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
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
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
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
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
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
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
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
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
Dietary info: Non‑vegetarian, Contains gluten, Contains dairy
Allergens: Egg, Wheat (gluten), Dairy (butter, cheese), Soy
Ingredient Substitutions
- Instead of Egg: 1 tbsp flaxseed meal + 3 tbsp water (vegan)
- Instead of Oil: melted butter, ghee
- Instead of All-Purpose Flour: whole wheat flour (will be denser)
- Instead of Chicken Fillet: boneless chicken thigh pieces
- Instead of Garlic‑Ginger Paste: fresh minced garlic and ginger (½ tsp each)
- Instead of Tikka Masala Powder: garam masala + paprika
- Instead of Plain Yogurt: Greek yogurt, buttermilk
- Instead of Red Chili Powder: Paprika (milder)
- Instead of Chili Sauce: Sriracha, sweet chili sauce
- Instead of Soy Sauce: tamari, liquid aminos
- Instead of Bell Pepper: green capsicum, red capsicum
- Instead of Onion: shallots, spring onions
- Instead of Mayonnaise: Greek yogurt, vegan mayo
- Instead of Cheddar Cheese: mozzarella, paneer
- Instead of Oil for Shallow Frying: ghee, clarified butter
Equipment Needed
- Mixing Bowl
- Whisk or Fork
- Measuring Cups
- Measuring Spoons
- Frying Pan
- Spatula
- Knife
- Cutting Board
- Plate
- Bowl for Filling
Critical Steps — Do Not Skip
- Achieving a thin, smooth batter consistency for the crepes.
- Marinating the chicken for at least 15 minutes to develop flavor.
- Cooking chicken just until done to keep it juicy for the final shallow fry.
- Rolling the crepe gently to avoid tearing.
- Shallow‑frying the assembled rolls just enough to crisp the outside without drying the interior.
Chef Tips from the Video
- For extra flavor, add a pinch of garam masala to the chicken marination.
- Use a thin non‑stick crepe pan for perfectly round, ultra‑thin roti.
- A squeeze of fresh lemon juice in the mayo mixture brightens the taste.
Troubleshooting
Batter is too thick and crepes are dense.
Add a little more water (1‑2 tbsp) and whisk until the batter flows easily.
Crepes tear when rolling.
Ensure the batter is thin enough and the crepes are still warm; lightly brush with oil before rolling.
Chicken turns dry.
Do not over‑cook the chicken in step 3; it will finish cooking during the final shallow fry.
Rolls stick to the pan while shallow‑frying.
Make sure the pan is hot and lightly oiled; use a non‑stick skillet.
Storage
Refrigerator: Store assembled rolls in an airtight container for up to 2 days. Re‑heat gently in a pan before serving.
Freezer: Not recommended – crepes become soggy after thawing.
Room temperature: Can sit at room temperature for up to 1 hour; keep covered.
Make-Ahead Tips
- The batter can be prepared a few hours ahead and kept refrigerated.
- Marinate the chicken up to overnight for deeper flavor.
- Crepes can be stacked with parchment paper between them and stored in the fridge for 24 hours.
Frequently Asked Questions
What is the cultural significance and history of Chicken Mayo Roll in Pakistani cuisine?
Chicken Mayo Roll is a modern twist on traditional Pakistani street‑food wraps, popular during Ramadan evenings when families crave quick, comforting snacks. It blends the classic spiced chicken with Western mayo, reflecting the fusion of local flavors and global influences.
What are the traditional regional variations of chicken rolls in Pakistani cuisine?
In different regions of Pakistan, chicken rolls may feature chapati or paratha instead of crepes, and the filling can include tamarind chutney, mint yogurt, or pickled onions. The Karachi style often adds a spicy chili garlic sauce, while Lahore versions may include more herbs and a richer butter base.
How is Chicken Mayo Roll traditionally served in Pakistan during Ramadan?
During Ramadan, the roll is usually served hot, sliced diagonally, and accompanied by extra mayonnaise, green chutney, or a tangy tamarind sauce. It is often enjoyed with a glass of sweet lassi or a chilled fruit drink as a quick iftar bite.
What occasions or celebrations is Chicken Mayo Roll associated with in Pakistani culture?
Besides Ramadan, Chicken Mayo Roll is a favorite at family gatherings, picnics, and informal parties (dawats). Its quick preparation makes it ideal for late‑night gatherings after prayers or for street‑food stalls during festive fairs.
What are the authentic traditional ingredients for Chicken Mayo Roll versus acceptable substitutes?
Authentic ingredients include marinated chicken with tikka masala, plain yogurt, garlic‑ginger paste, and a thin wheat‑flour crepe. Substitutes can be whole‑wheat flour for a healthier batter, Greek yogurt instead of regular yogurt, or a vegan mayo made from soy for dietary restrictions.
What other Pakistani dishes pair well with Chicken Mayo Roll?
Serve the roll alongside a fresh cucumber‑mint raita, a tangy tamarind chutney, or a simple mixed salad. For a fuller meal, pair it with a bowl of lentil soup (daal) or a side of spiced potato wedges.
What are the most common mistakes to avoid when making Chicken Mayo Roll at home?
Common errors include making the batter too thick, over‑cooking the chicken, and rolling the crepe while it is cold, which causes tearing. Also, using too much oil for the final shallow fry can make the roll greasy.
Why does this Chicken Mayo Roll recipe use shallow frying instead of deep frying?
Shallow frying gives a light golden crust while keeping the roll soft inside and reduces oil absorption, making the dish healthier and quicker to prepare than deep frying, which can make the crepe soggy.
Can I make Chicken Mayo Roll ahead of time and how should I store it?
Yes. Prepare the batter and marinate the chicken a day ahead. Keep crepes stacked with parchment paper in the refrigerator. Assemble the rolls just before serving, or store assembled rolls sealed in an airtight container and re‑heat briefly in a pan.
What texture and appearance should I look for when making Chicken Mayo Roll?
The crepes should be thin, soft, and slightly translucent with light golden edges. The chicken filling should be moist and coated with a creamy mayo mixture. After shallow frying, the roll’s exterior should be lightly crisp and golden‑brown.
What does the YouTube channel Alia Mubashir Vlogs specialize in?
The YouTube channel Alia Mubashir Vlogs specializes in easy, home‑cooked Pakistani recipes, especially quick meals for busy families and festive occasions like Ramadan and Eid. Alia focuses on simple techniques that require minimal equipment.
How does the YouTube channel Alia Mubashir Vlogs' approach to Pakistani cooking differ from other cooking channels?
Alia Mubashir Vlogs emphasizes ultra‑simple, no‑knead methods such as using batter‑based roti instead of rolled dough, and she often shares personal family tips that make traditional dishes faster for everyday home cooks, unlike many channels that use more elaborate techniques.
Last updated: September 6, 2026
