- Chicken – 1 pao / 250 gram
- Lehsan (Garlic) paste – 1 tsp
- Pissi kali mirchain (Black pepper powder) – 1 tsp
- Namak (Salt) – ½ tsp
- Soy Sauce – 2 tbs
- Sirka (Vinegar) – 1 tbs
- Ghee – 1 tbs
Step 1: Add Ghee, Chicken to a pan and cook at medium flame till it changes its colour. Add Lehsan (Garlic) paste and mix for 40 seconds.
Step 2: Add Pissi kali mirchain (Black pepper powder), Namak (Salt), Soy Sauce, Sirka (Vinegar), mix, cover, and cook at low flame till chicken is tender.
Step 3: Cook at medium flame till water evaporates.
- Ghee – 3 tbs
- Maida (All purpose flour) – 2 tbs
- Doodh (Milk) – 1 glass
- Doodh (Milk) – ¼ glass
- Pissi kali mirchen (Black pepper powder) – ¾ tsp
- Namak (Salt) – ¼ tsp
- Mozzarella cheese – ¼ cup
- Cheddar cheese – ¼ cup
- Band gobhi (Cabbage) – ¾ cup
- Macaroni – 1 cup [boil as instructed on the packet]
Step 1: Add Ghee, Maida (All purpose flour), mix and cook at medium to low flame for 40-45 seconds. Add Pissi kali mirchain (Black pepper powder), Namak (Salt), mix for 10-15 seconds. Add Doodh (Milk) [1 glass], mix, and cook at medium to low flame for 1-2 minutes.
Step 3: Add Mozzarella cheese, Cheddar cheese, and mix till it melts. Add Cooked Chicken, Band gobhi (Cabbage), and mix well. Add ¼ glass of Doodh (Milk) and mix. Add Macaroni and mix. Keep the prepared mixture in the fridge for 1 hour.
Step 4: Make Rolls as shown in the video.
Step 5: Fry at medium to low flame till golden.
Note: This mixture yields 14-16 Rolls of small size. The rolls can be stored up to 3 weeks in the freezer.