Radish Stuffed Chicken Rolls

Mooli da saag stuffed chicken

This recipe is a great example of including traditional recipes of seasonal harvest in our diets. Not everyone enjoys eating radish. You got to give this recipe a try and I assure you, you won’t be disappointed. Magic is the crispy fried radish bits and the roll crust.

Ingredients:

For stuffing:

1 tbsp ghee(or mustard oil)
1/2 tsp mustard seeds
1 pinch asafoetida(aka hing)
1/2 cup rainbow radish(or regular radish), chopped into thin slices
2 cups radish greens, roughly chopped
2 tbsp gram flour(besan)
1/4 tsp turmeric powder
1/2 tsp chili powder
1 tsp cumin-coriander powder
1/2 tsp sugar
1 tsp lemon juice
salt to taste

For chicken roll:

1/2 cup ghee
2 chicken breasts
2 tbsp white flour(or whole wheat flour)
salt to taste
1/2 tsp pepper powder
6-7 toothpicks

Method:

1. Slice chicken breasts as thin as possible, gently pound the slices with a meat hammer or rolling pin to tenderize.

   

2. Season with salt and pepper and set aside

   

3. Prepare stuffing -

   1. In a thick bottom pan, lightly toast the gram flour until fragrant on a slow flame.

   2. In a plate, add toasted gram flour, turmeric, chili powder, cumin-coriander powder and salt. Mix it well and set aside.

   3. In a thick-bottom pan, add ghee or mustard oil and mustard seeds. Once the seeds crackle, add asafoetida and chopped radish slices. Fry until golden.

      

   4. Mix in greens and cover and cook for 2-3 mins until the greens are soft.

   5. Add in the gram flour mixture and cook for 2-3 mins.

   6. Turn off the flame and mix in sugar and lemon juice. Set aside to let cool.

4. Once the stuffing is cool, fill the chicken breast slices with about 2 tbsp of stuffing and fold to make a roll. Secure the roll with toothpicks, if needed.

   

   

   

5. Season flour with salt and pepper in a plate.

6. Coat the rolls in this mixture and shallow fry on medium flame until the chicken is completely cooked, about 6-7 mins on each side.

   

7. Serve warm with your favorite dip.

Notes:

1. Since the size of radish varies in different parts of the world, I have used cups as a unit of measurement.

2. The stuffing is a modified version of this Tarla Dalal Recipe. This is for a stuffing so I have reduced the amount of gram flour and added just enough to soak up all the moisture.

3. Remember to remove toothpicks before eating, rolls are so delicious that I kept forgetting to remove them.