Sri Lankan chicken and habanero rolls with cheese are spicy and great game day snacks. Photo by Carla Zinkfontein and Photo by Lars H Knudsen: https://www.pexels.com/photo/close-up-photo-of-habaneros-4590486/
Sri Lankan chicken and habanero rolls with cheese
Do you like spicy food? Turn up the heat with a bit of deep-fried crunch when you try these Sri Lankan chicken and habanero rolls with cheese.
Sri Lankan chicken and habanero rolls with cheese are spicy and great game day snacks. Photo by Carla Zinkfontein and Photo by Lars H Knudsen: https://www.pexels.com/photo/close-up-photo-of-habaneros-4590486/
We all love fried food. When you bite into something crunchy, your immediately have a smile on your face, if you’re not burning your mouth after taking a bite too soon. However, these fried Sri Lankan chicken and habanero rolls with cheese are hot in more ways than one. Habanero chilies are in the 4th hottest chilies in the world, so you’ve got some heat, crunch and a cheesy filling to keep you company while watching movies or sports.
Sri Lankan chicken roll tips
You can of course adjust the heat of these fried rolls and make sure to wear gloves when working with these hot chilies. For the pancakes, you can make your own homemade pancake mix too. Panko crumbs are often better than breadcrumbs as they are finer and will coat the rolls more easily. These are crunchy and cheesy, but you want a nice fresh dipping sauce like tzatziki or even a classic mayo aoli or blue cheese sauce. You can also use your air fryer for this one.
ALSO READ; Traditional denningvleis stew recipe
Do you like spicy food? Turn up the heat with a bit of deep-fried crunch when you try these Sri Lankan chicken and habanero rolls with cheese.
Sri Lankan chicken and habanero rolls recipe
Course: Main, SnacksCuisine: Sri LankanDifficulty: MediumPrep time
20
minutesCooking time
25
minutesTotal time
45
minutesIngredients
- For the filling
2 cups 2 finely shredded chicken
1 1⁄2 cup 1 1⁄2 boiled potatoes mashed with a fork
1 cup 1 sharp cheddar cheese, grated
2 2 habanero chilies
1 1 green chili, optional
1 tsp 1 garlic powder
1 tsp 1 onion powder
1 tsp 1 chili flakes, (optional)
salt as needed
- For the pancake batter
1⁄2 cup 1⁄2 milk
240 g 240 flour
1 1⁄2 cup 1 1⁄2 water, (you may need more)
1⁄2 teaspoon 1⁄2 salt
- For the breading to fry
oil for deep-frying
thick batter made with flour and water
bread or panko crumbs
Method
- For the filling
- Grind the habaneros and green chili into a paste using your mortar and pestle. If you don’t have one, cut it super finely. Please use kitchen gloves! this stuff is really hot!
- Then mix everything together for the filling in a bowl. Or pulse a few times in a food processor.
- For the pancakes
- Whisk flour, milk, and water together to form a smooth batter. If the batter is thick, add more water, a little at a time, and whisk. There should be no lumps in the batter. You can use a blender to mix this too.
- Heat a small non-stick pan. Add a drop of oil and rub it all over the pan using a paper towel.
- Pour the batter using a large spoon or a ladle and swirl the pan in a circular motion so the batter can spread throughout the pan evenly. Pancake has to be very thin so don’t put too much batter.
- Cover and cook for about a minute until it’s cooked but still flexible. Do not wait until they get crispy. (If you got any leftover pancake batter, do not throw away. Use it for Breading.)
- Making the wraps and breading
- Put about 3 tbsp of filling into the middle of the pancake and fold three side edges to the middle and roll it over to make a cylindrical shape roll. Make sure you dust with some flour to avoid them from sticking together.
- Dip a roll in the batter, lift and let the excess batter fall back in and then place in the breadcrumbs. Use tongs for easy handling. Cover well with breadcrumbs. Put on a clean dry plate. Repeat with the rest.
- Repeat the breading process one more time. Since you put cheese in the filling it’s important to have a nice thick coating.
- After double-breading, put them in the fridge to dry out for about two hours or so.
- Frying
- Heat oil in a deep fryer or in a pan. When the oil is hot, fry rolls until they are golden brown. You have to fry them as quickly as possible to avoid bursting. Make sure you flip them frequently.
- And don’t overcrowd the pan. I only fry about two rolls at a time. Serve hot when the cheese inside is still soft and melted.
Notes
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