If you like crispy crunchy sandwiches, you will love this chicken parcel recipe with its crunchy and crispy outer layer with a gorgeous golden-brown color.
These crispy chicken parcels are perfect for starters or appetizers.
A unique and yummy chicken filling packed inside flour sheets in the shape of parcels, these chicken parcels look very impressive and cute a variation to the usual triangle shape samosas.
It is best to serve this chicken parcels snack fresh and warm and you will love every bite. If you have leftover sandwiches, which I doubt there will be any, then you can wrap and refrigerate them for later. But remember if you keep them in the fridge for more than 2 days, they will become soggy from absorbing the filling.
This simple quick recipe made with a filling of boneless boiled shredded chicken mixed with herbs and spices is spread onto a bread slice, coated with homemade breadcrumbs and fried into a golden-brown delicious snack. Sounds easy right. It is!!! Trust me.
The Chicken Parcels with a crispy crunchy bite filled with a delicious chicken this Flour sheets with chicken filling will be a great addition to your kids lunchbox or even a quick after school snack. Also do not forget to add it to your iftar table during Ramadan.
One of the best things about this chicken parcel recipe is that you can make the filling of your choice. Does not have to be non-veg. You can make veg filling as well. In this recipe I used a delicious boneless chicken cheese filling.
Ingredients for Crispy Chicken Parcels
Steps for Crispy Chicken Parcels
Crispy Chicken Parcels
Ingredients
1 & 1/2 cup Water
1 teaspoon of Sugar
Half teaspoon Salt
1 tablespoon Clarified Butter
1 tablespoon Refined Flour
250 grams of Boneless Chicken(boiled and shredded)
Half cup Milk
2 tablespoons of Corn Flour
2 tablespoon Oil
1 tablespoon Ginger Garlic chopped
1 medium size Onion chopped
1 Green Chilli chopped
1 small Capsicum chopped
1 tablespoon Tomato Ketchup
1 teaspoon Soya Sauce
Half teaspoon Vinegar
1/4th teaspoon Black Pepper
Mozzarella and Processed Cheese
Refined Flour and Water
Steps
Heat one and a half cup of water in a pan, add 1 tsp sugar, 1/2 tsp salt, 1 tbsp clarified butter (ghee).
Mix it until the water starts boiling and the sugar is completely melted, then reduce the flame and add 1 & 1/2 cup refined flour to the boiling water, mix it properly with the help of a spoon and then turn off the flame.
Cover the pan with a lid and keep it aside.
Wash 250 grams of boneless chicken, then boil it and shred it.
Preserve the stock of chicken at least half cup, now add half cup of milk to the chicken stock, 2 tbsp corn flour mix it properly and keep it ready.
In a wok heat 2 tbsp oil, then add 1 tbsp chopped ginger and garlic. Sauté it for half a minute, then add 1 medium chopped onion, 1 chopped green chilli and fry the onions for 1 minute on medium flame.
When the onion turns soft add the shredded chicken to the onions and fry on high flame for 1 minute.
Stir the mixture of stock, milk and corn flour and then add this mixture gradually to the chicken, keep mixing it on low flame till the mixture is thick.
Then add 1 chopped Capsicum, 1 tbsp tomato ketchup, 1 tsp soya sauce, 1/2 tsp vinegar, 1/4th tsp black pepper powder and mix it cook for 2 minutes on low flame and then off the flame and let the mixture cool.
Now open the lid of the refined flour mixture and check the flour mixture, mix it and press it with your hands to make a soft dough, add water if needed.
Now make small balls out of it, roll it into a thin roti by dusting some flour on it.
After making thin roti cut the edges of the round roti, make it in a square shape, then cut it into four pieces to make four square sheets out of one roti.
Repeat this procedure with all the remaining dough.
Make all the square sheets and cover them with a towel to keep them soft or the squares may turn dry.
Now the chicken mixture has cooled, so add some mozzarella and processed cheese to it, to enhance its taste.
Now the chicken filling is ready check the salt at this point.
Make a thick slurry of refined flour and water to stick the edges of the parcels.
Make sure that the slurry has no lumps.
Take one square sheet and place some filling of chicken in the center of the sheet and then apply the slurry on the edges of the sheet and then overlap it from all sides to make a square parcel.
Dig a clove in the middle of the parcel as this may give a good look to the parcels.
Cover all the parcels with a towel, you can make 20-25 chicken parcels out of this dough.
Now deep fry these parcels on a medium flame till golden brown and crispy.
Serve it hot with tomato ketchup, chutney or any dip.
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Points to Remember * Do not keep the heat too high while frying or the sheet may change colour quickly, if you want a nice golden colored parcel maintain the heat from medium high. * Make sure that you seal the holes in the corners of the parcel or else the oil may enter it while frying.
