Oil Free tasty Iftar Recipe

Ingredients

• 300 g Chicken Breast (boiled until cooked through, then shredded)
• 0.5 cup Bell Pepper (diced small)
• 1 cup Cabbage (shredded)
• 1 tsp Salt (for stuffing)
• 1 tsp Red Chili Powder (crushed red chili powder)
• 1 tsp Black Pepper Powder (ground black pepper)
• 0.5 cup Mayonnaise (regular creamy mayo)
• 0.25 cup Chili Garlic Sauce (or ketchup as alternative)
• 0.5 cup Cheddar Cheese (shredded, optional)
• 1 large Egg (room temperature)
• 3 tbsp Vegetable Oil (for batter)
• 1 tsp Salt (for batter)
• 1 cup Water (room temperature, for batter)
• 1 cup All-Purpose Flour (sifted)
• 2 tbsp Vegetable Oil (for shallow frying the rolls)

Instructions

1. Boil the Chicken

   Place the chicken breasts in a large pot, cover with water, add a pinch of salt, bring to a boil, then simmer until fully cooked (about 12‑15 minutes).

   Time: PT15M

   Temperature: 100°C

2. Shred the Chicken

   Remove the chicken from the pot, let it cool slightly, then use two forks to pull the meat into fine shreds.

   Time: PT5M

3. Prepare the Vegetables

   Dice half a bell pepper and shred one cup of cabbage. Set aside.

   Time: PT5M

4. Make the Stuffing

   In a mixing bowl combine shredded chicken, diced bell pepper, shredded cabbage, 1 tsp salt, 1 tsp red chili powder, 1 tsp black pepper powder, ½ cup mayonnaise, and ¼ cup chili‑garlic sauce (or ketchup). Mix thoroughly until everything is evenly coated.

   Time: PT5M

5. Prepare the Crepe Batter

   In another bowl whisk together 1 large egg, 3 tbsp oil, 1 tsp salt, and 1 cup water. Gradually add 1 cup sifted all‑purpose flour, stirring continuously to avoid lumps. If the batter feels too thick, add a splash of water until it reaches a pourable, pancake‑like consistency.

   Time: PT5M

6. Cook the Crepes

   Heat a non‑stick skillet over medium heat and lightly brush with oil. Pour a ladleful of batter, swirl to spread thinly, and cook for about 1 minute until the edges lift, then flip and cook another 30 seconds. Transfer to a plate and repeat until batter is used up, making roughly 8‑10 crepes.

   Time: PT20M

   Temperature: Medium heat

7. Assemble the Rolls

   Place a spoonful of the chicken‑vegetable stuffing onto the center of each crepe. Sprinkle optional shredded cheese if desired, then roll tightly like a paratha roll.

   Time: PT5M

8. Shallow Fry the Rolls

   Heat 2 tbsp oil in the skillet over medium‑high heat. Add the rolled crepes in a single layer and fry for 2‑3 minutes per side until golden brown and the cheese (if used) melts.

   Time: PT7M

   Temperature: Medium‑high heat

Nutrition Facts

Calories

350

Protein

20g

Carbohydrates

30g

Fat

18g

Fiber

2g

Ingredient Substitutions

• Instead of Chicken Breast: boneless chicken thighs
• Instead of Bell Pepper: green pepper, red pepper
• Instead of Cabbage: green cabbage, savoy cabbage
• Instead of Salt: sea salt, kosher salt
• Instead of Red Chili Powder: paprika, cayenne pepper
• Instead of Black Pepper Powder: white pepper
• Instead of Mayonnaise: Greek yogurt, vegan mayo
• Instead of Chili Garlic Sauce: ketchup, sriracha
• Instead of Cheddar Cheese: mozzarella, processed cheese
• Instead of Egg: flax egg (1 tbsp flaxseed + 3 tbsp water)
• Instead of Vegetable Oil: canola oil, sunflower oil
• Instead of Salt: sea salt
• Instead of All-Purpose Flour: whole wheat flour (will change texture)
• Instead of Vegetable Oil: ghee, clarified butter

Equipment Needed

• Large Pot
• Cutting Board
• Chef's Knife
• Mixing Bowl
• Whisk
• Non-stick Skillet
• Spatula
• Plate
• Measuring Cups
• Measuring Spoons

Critical Steps — Do Not Skip

• Ensure chicken is fully cooked before shredding.
• Achieve a smooth, pourable batter consistency.
• Do not over‑cook crepes; they must stay flexible for rolling.
• Fry the rolled crepes just until golden to keep them crisp yet soft inside.

Chef Tips from the Video

• For extra flavor, add a pinch of garam masala to the stuffing.
• Use a ladle to pour consistent amounts of batter for uniform crepes.
• Serve with a side of fresh mint yogurt dip for a cooling contrast.

Troubleshooting

Storage

Refrigerator: Store leftover rolls in an airtight container for up to 2 days. Reheat in a skillet or microwave.

Freezer: Wrap individual rolls in parchment paper and freeze for up to 1 month. Thaw in refrigerator before reheating.

Room temperature: Do not keep at room temperature for more than 2 hours due to the mayo‑based filling.

Make-Ahead Tips

• Prepare the stuffing a day ahead and store in the refrigerator.
• Batter can be mixed up to 4 hours ahead; keep covered and refrigerated.
• Crepes can be made in advance, stacked with parchment between, and refrigerated.

Frequently Asked Questions