These chicken bread rolls can be described as one of the timeless snacks that can never disappoint: it is crispy on the outside and soft and delicious in the inside and extremely easy to consume, even little hands. These are golden-fried rolls that are prepared by stuffing pieces of chicken that were spiced, the stuffing is enclosed in flattened pieces of bread which are then coated with egg and breadcrumbs and then fried to crunchy perfection. What comes out of it is a snack that is like a cross between a cutlet and a roll with all the comfort of homemade Indian tastes.
You are in the mood to grab a quick bite before going to bed, have a kids party menu or just a special iftar platter, and these chicken bread rolls will be perfectly fitting to your menu. You can prepare a batch of it with only a few pantry ingredients and makes it look, tastes like a restaurant, and can be prepared with just a few pantry ingredients, which does not make the process complicated unless you are going to prepare it on a busy evening.
Why Chicken Bread Rolls Are So Popular
Chicken bread rolls are made in plenty and have found their way in most Indian and Kerala-style homes. They are utterly multifunctional and fit well to various events and preferences.
- Loved at parties and get-togethers: They are easy to pick up, eat, and serve, are not messy, and therefore are great starting the party and other potlatch foods. Pre-shape them and then fry a few minutes before serving to achieve that fresh crunch.
- Ideal tea-time snack: During a rainy evening or a lazy weekend, one can comfortably have a cup of chai or coffee with hot chicken bread rolls.
- Kids’ all-time favourite: These rolls are kid-friendly, besides, as they are mildly spiced, boneless and soft in the inside. The level of spice could be easily adapted, cheese could be added or more vegetables could be slipped in to give your child what you want them to eat.
As the bread is used as a soft wrapper, you do not have to worry about complex doughs or pastry. That is one of the reasons why they are so popular with home cooks.
A Simple, Customizable Recipe
The easiest recipe to follow and quite forgiving is one of the best things about this Kalavara-style chicken bread roll recipe. You are not restricted to any fancy ingredient, it is just bread, a little chicken, some onions, some capsicum, some common Indian masalas, and some common kitchen ingredients such as eggs and oil.
This recipe is also highly customizable:
- You can tone down the chilli and pepper for kids or turn it into a spicy, chatpata version for adults.
- You can swap coriander leaves for oregano or mixed herbs to give it a continental twist.
- Leftover boiled or roasted chicken from another meal can be repurposed here, reducing waste and saving time.
When you have mastered the simple technique you can make a lot of flavour combinations and filling but still use the same technique of rolling the bread.
Why You’ll Love This Chicken Bread Roll Recipe
There are many chicken bread roll recipes out there, but this particular version stands out for a few reasons:
- Beginner-friendly:
No complex cutting, no marination, and no special equipment. Even a new cook can follow these steps and get consistent results. - Economical yet satisfying:
Just 100 g of chicken, combined with onions and capsicum, gives enough filling for multiple rolls. Bread, eggs, and masalas are standard pantry items.
- Crispy but not heavy:
Because the breadcrumbs are light and the filling is sautéed quickly, the rolls feel crunchy without being overly greasy when fried at the right temperature.
- Perfect for planning ahead:
The filling can be made in advance, and the shaped rolls can be stored chilled for a few hours before frying, making them ideal for busy schedules, special occasions, and iftar evenings.
Ingredients Overview
Here is a quick overview of what goes into these chicken bread rolls and why each ingredient matters:
- Chicken (100 g): Cooked with a little salt and pepper and then shredded by hand. Shredding with fingers instead of blending keeps the meat light and fibrous, giving the filling a better texture.
- Onion (1 medium, sliced thinly): Adds sweetness and body to the filling. Thin slices soften quickly and blend well with the shredded chicken.
- Capsicum (½ small, chopped): A bit of capsicum adds colour, crunch, and a mild sweetness that balances the spices.
- Ginger-garlic paste (1 tsp): The backbone of most Indian snacks, giving warmth and depth to the filling.
- Soya sauce (1 tsp): Adds umami and a slight tang, giving the filling a fusion flavour that kids enjoy.
- Spices:
- Black pepper powder – about ¼ teaspoon, for gentle heat.
- Red chilli powder – about ½ teaspoon, adjustable based on spice preference.
- Garam masala – ½ teaspoon (up to 1 teaspoon, if you like it stronger), for a classic Indian aroma.
- Salt – to taste, added carefully since soya sauce and pre-cooked chicken also have seasoning.
- Fresh herbs:
- Coriander leaves, chopped, for a fresh, herby finish.
- Optionally, dried oregano or mixed herbs if you prefer that flavour instead of coriander.
- Bread slices: Regular white bread or sandwich bread works best because it flattens easily and seals well.
- Eggs: Beaten, to use as a coating that helps breadcrumbs stick and ensures a crisp outer crust.
- Breadcrumbs: In this version, the bread edges (crusts) are saved, ground, and dry-roasted to make homemade breadcrumbs. This avoids wastage and gives a beautiful crunchy coating.
- Oil: For shallow or deep frying, preferably a neutral-flavoured oil with a high smoke point.
With these basic ingredients, you have everything you need for a crowd-pleasing, café-style snack at home.
Step-by-Step Instructions
Step 1 – Cook and shred the chicken
Take 100 g of clean pieces of chicken, add a pinch of salt and a little pepper, and cook them in not too much water till tender. After cooling a little, remove all the excess liquid and chop the chicken by hand with your fingers instead of a mixer to retain all its softness and fibrousness, rather than pasty. Until you make the filling in the form of the masala base keep this shredded chicken ready.
Step 2 – Sauté the onion, capsicum and aromatics
Heat the pan, pour approximately 2 teaspoons of oil and after it has become hot, pour in one onion which is sliced thinly and saute until it becomes soft and slightly brown. Add 1 teaspoon of ginger-garlic paste, and cook until the raw smell vanishes, then add 1/2 small chopped capsicum and saute a minute or two until it becomes slightly soft but is still able to give a nice crunch. This is the succulent vegetable foundation which will be mixed with the chicken.
Step 3 – Add spices, sauces and chicken
To this sauted mixture, add approximately 1/4 teaspoon of pepper powder and 1/2 teaspoon red chilli powder, 1/2 teaspoon of garam masala and 1 teaspoon soya sauce and stir thoroughly so that the onions and capsicum are coated evenly with the masalas. Then put in the shredded chicken and mix everything together on low heat and allow it to absorb the spices and soya sauce and add more seasoning, as required. Turn off the stove and add a bit of chopped coriander leaves or some oregano and then allow the filling to cool a bit before stuffing.
Step 4 – Prepare bread slices and homemade breadcrumbs
Get fresh bread slices and remove all the brown crusts but store these edges to prevent wastage. Breadcrumbs To make coarse crumbs, grind the edges in a mixer and dry-roast them in a pan until crisp to obtain homemade breadcrumbs to use as a coating. Next put every sliced piece of bread in a flat, and roll it lightly up using a chapati roller to ensure it becomes thin, soft and malleable, which makes it roll easily around the filling without getting torn.
Step 5 – Fill and roll the bread
Lay a piece of bread with a flattened piece on a working surface, and pour some of the chilled chicken filling on one side of the piece with a slight space left at the edge. Touch the remaining sides and upper edge of the bread with a bit of water to make sticking well then roll the bread closely around the filling in the form of a log with tucking as you roll. Seal both ends with your fingers, ensuring that there are no holes and repeat the same with the other pieces of bread and stuff.
Step 6 – Dip in egg and coat with breadcrumbs
Prepare a shallow bowl with eggs and beat them thoroughly with a fork, and then put the breadcrumbs that are prepared on a different plate. Dip every roll of bread parcel in the beaten egg to have it covered thoroughly on all sides, and particularly to the ends and the seam. Put the roll in the breadcrumbs one after the other, coating it with the crumbs, pushing lightly to make them cover the roll evenly, and adhere well to the surface.
Step 7 – Deep-fry until golden and crispy
Add enough oil in a deep pan or kadai using medium flame but ensure that it should be hot but not smoking then proceed with frying. Slide in a few ready-made rolls at a time, but do not over fill, and fry them, turning them occasionally, till they get an even golden color and are crisp on every side. Take them out using a slotted spoon, rinse them on a tissue paper to remove the excess oil and serve the chicken bread rolls warm with ketchup, mayonnaise or chutney of your choice.
Delicious Variations to Try
Once you are comfortable with the basic recipe, you can get creative with the filling and flavours:
- Cheesy chicken bread rolls: Add grated mozzarella or processed cheese into the filling or place a strip of cheese over the mixture on top of the chicken before rolling. This provides a sticky cheese-like centre which children love.
- Veggie-packed rolls: Stir in finely chopped carrots, sweet corn or green peas and capsicum. This increases nutrition, as well as, providing colour and texture.
- Spicy masala rolls: For a more intense, chatpata taste, add chopped green chillies, a pinch of chaat masala, or extra red chilli flakes to the filling.
- Herb and garlic fusion rolls: Use oregano, mixed Italian herbs or dried basil instead of coriander leaves and serve the rolls with garlic mayonnaise or a herby dip.
- Paneer-chicken combo: Replace half of the chicken with crumbled paneer to make the filling softer and richer and meat-lovers can still be satisfied.
These differences render the identical base approach applicable to different menus and in different ages brackets.
Serving Suggestions
The appearance is very helpful in the case of snacks, particularly when it comes to serving guests or in a party. Here are some easy ideas:
- Eat the rolls as is with a small serving of tomato ketchup, green chutney or garlic mayonnaise.
- In the case of children, cut each roll in half or a third and place it in a circle on a plate and leave a hole in the middle.
- Parties To serve mini skewers or toothpicks to serve bite-sized food, and serve a variety of sauces so people can choose between sweet chilli sauce, mint chutney, and mayo.
- Add a side of fresh salad (sliced cucumbers, carrots, and onions with a squeeze of lemon) to balance the richness of the fried rolls.
Hot tea, coffee or even plain lime juice also make great partners to these rolls as they make them a very good all-day snack.
Storage and Make-Ahead Tips
Chicken bread rolls are at their best when eaten fresh and hot, but you can still plan ahead smartly:
- Prepare the filling in advance: t is recommended to prepare the chicken mixture a day before and keep it in an airtight container in the refrigerator. Before stuffing, bring it to the room temperature lightly.
- Shape and chill: You could fill, roll and paint the bread rolls with egg and breadcrumbs and then leave it in fridge in a single layer a few hours. Fry just before serving.
- Freezing option: Shape and coat the rolls, place on a tray and freeze till solid. After they are frozen, put them in a ziplock bag or container. On medium, fry directly in a frozen state when necessary giving additional time to allow the centre to heat through.
- Reheating leftovers: When you still have some leftover fried rolls, put them in an oven or air fryer to re-crisp them up. It should not be reheated in the microwave by itself, which can cause the bread to be chewier.
With these tips, you can always have a batch of almost-ready chicken bread rolls waiting for the next tea-time, kids’ craving, or surprise guest.
Make the crispy chicken bread rolls the highlight of the kitchen of these kids– it is easy, crispy, full of flavour, and sure to be gone in minutes off the plate.
