Cheesy Chicken Roll

This recipe can be freezed for Ramadan. I have fried the rolls in hurry in a used oil Kadhai and for the same reason you can see the rolls are curved and have spots . Please fry the rolls in a pan in new oil for perfect look .

Cook 300 gm boneless chicken with salt and 1 tsp each of ginger garlic paste till done and dry . Then shred and keep aside

In a Kadhai put 250 gm grated processed cheese , half cup milk and 2 tbsp butter . Bring to a boil and switch off heat , blend to a fine paste using hand blender or grinder . Then mix in the shredded chicken , 7-8 chopped green chilli , some chopped coriander and a chopped capsicum. Mix well and keep in fridge for half hour so it is easy to handle .

Fill this in spring roll sheet or you can even make samosa or box Pattice or bread rolls or puff pastries with this same filling . Deep fry rolls in a pan till golden and crisp. Serve hot.