Beef/Chicken Rolls Recipe – Authentic Indian Street Food

Last Updated on 3 months by Neha Deshmukh

Beef/Chicken Rolls Recipe – Authentic Indian Street Food

Hey everyone! If you’ve ever wandered the bustling streets of India, especially during festival times, you’ve probably stumbled upon these incredibly addictive Beef/Chicken Rolls. They’re a total crowd-pleaser – crispy, savory, and bursting with flavour. I first made these when I was craving a taste of home, and honestly, they’ve become a regular in my kitchen ever since! They’re surprisingly easy to make, and I’m so excited to share my version with you.

Why You’ll Love This Recipe

These rolls are the perfect snack or light meal. They’re wonderfully portable, making them ideal for picnics or even a quick lunch on the go. Plus, the combination of the flaky pastry and the spiced meat filling is just chef’s kiss! They’re a little bit of Indian street food magic you can create right in your own kitchen.

Ingredients

Here’s what you’ll need to whip up these delicious rolls:

• 1 cup cooked beef/chicken (approx. 180-200g)
• 1 medium onion (chopped)
• 1 tsp crushed ginger
• 1 tsp crushed garlic
• 1-1.5 tsp chicken/meat masala
• 1 tbsp tomato ketchup
• Curry leaves
• Salt to taste
• 1 tbsp coconut oil
• 12-14 slices bread
• Oil for deep frying

Ingredient Notes

Let’s talk ingredients! A few things make this recipe special.

• Coconut Oil: I always use coconut oil for the initial sautéing. It adds a subtle sweetness and a lovely aroma that complements the spices beautifully. You can substitute with vegetable oil, but trust me, coconut oil elevates the flavour.
• Chicken/Meat Masala Blend: This is where the magic happens! You can find pre-made blends at most Indian grocery stores. Feel free to adjust the amount to your spice preference. I like a good kick, so I usually lean towards the 1.5 tsp mark.
• Filling Variations: Traditionally, you’ll find these rolls made with keema (minced meat). Shredded chicken or beef works wonderfully too! Some families even add finely chopped potatoes or peas to the filling for extra texture and substance. My aunt always adds a pinch of turmeric for colour.

Step-By-Step Instructions

Alright, let’s get cooking!

1. First, mince your cooked meat and set it aside. If you’re using leftover roast chicken or beef, this is a great way to use it up!
2. Heat the coconut oil in a pan over medium heat. Add the chopped onions and sauté until they turn a beautiful golden brown. This usually takes about 5-7 minutes.
3. Now, add the crushed ginger, garlic, and a handful of fresh curry leaves. Cook for another 2-3 minutes, until fragrant. The curry leaves will sizzle and release their amazing aroma – it’s heavenly!
4. Stir in the chicken/meat masala and cook for about a minute, until it’s wonderfully aromatic. This step is crucial for blooming the spices and building flavour.
5. Mix the tomato ketchup with 2 tablespoons of hot water and add it to the pan. This adds a touch of sweetness and tanginess to the masala.
6. Add the minced meat to the masala mixture and combine well. Season with salt to taste. Cook for a few minutes, then remove from heat and let it cool completely.
7. While the filling cools, trim the crusts off the bread slices. Using a rolling pin, gently flatten each slice. This makes them easier to roll.
8. Place a spoonful of the filling in the center of each bread slice. Moisten the edges with a little water, then roll tightly to form a neat roll. Press the edges to seal them.
9. Heat oil for deep frying in a pan over medium-hot heat. Carefully add the rolls, a few at a time, and fry until they’re golden brown and crispy on all sides.
10. Remove the rolls and drain them on paper towels.

Expert Tips

• Don’t overcrowd the pan when frying – this will lower the oil temperature and result in soggy rolls.
• Make sure the filling is completely cool before rolling, otherwise the bread might tear.
• For extra crispy rolls, double fry them! Fry them once, let them cool slightly, then fry them again for a minute or two.

Variations

• Vegan Adaptation: Swap the meat for a plant-based meat substitute like textured vegetable protein (TVP) or soy mince. It works beautifully!
• Gluten-Free Adaptation: Use your favourite gluten-free bread slices. Just be extra gentle when rolling, as gluten-free bread can be a bit more fragile.
• Spice Level Adjustment: If you’re sensitive to spice, start with 1 tsp of the chicken/meat masala and add more to taste. You can also add a pinch of sugar to balance the flavours.

Festival Adaptations

These rolls are a huge hit during Ramadan and Eid! They make a fantastic iftar snack, and are always a welcome addition to any festive spread.

Serving Suggestions

Serve these rolls hot with a side of tomato ketchup or spicy mayo. A sprinkle of chaat masala adds a lovely tangy kick! They also pair well with a cup of chai.

Storage Instructions

Leftover rolls can be stored in an airtight container in the refrigerator for up to 2 days. Reheat them in a preheated oven or air fryer to restore their crispiness.

FAQs

What type of meat works best for these rolls?

Honestly, you can use whatever you like! Chicken, beef, lamb, even leftover roast turkey all work well. Keema (minced meat) is the most traditional choice.

Can I prepare the filling ahead of time?

Absolutely! You can make the filling a day or two in advance and store it in the refrigerator. This makes the whole process much quicker when you’re ready to assemble the rolls.

What is the best way to prevent the rolls from opening during frying?

Make sure you seal the edges of the rolls really well with a little water. Also, don’t overcrowd the pan, and maintain a medium-hot oil temperature.

Can I bake these rolls instead of deep-frying?

Yes, you can! Brush the rolls with oil and bake them in a preheated oven at 180°C (350°F) for about 15-20 minutes, or until golden brown and crispy. They won’t be quite as crispy as fried rolls, but still delicious!

What is the significance of curry leaves in this recipe?

Curry leaves add a unique and aromatic flavour that’s essential to Indian cuisine. They have a slightly citrusy and nutty taste, and are believed to have medicinal properties too!