Elevate your meal with these delicious veggie-infused rolls, filled with a spicy chicken salad. The dough is enriched with finely blended carrots, onions, and parsley, which not only add nutritional value but also a burst of fresh flavor. The mixture is perfectly seasoned with curry, cumin, and cayenne pepper, giving the rolls a delightful warmth and complexity. After a good knead, the dough is left to rise, becoming light and airy, ready to be shaped into perfect rolls.
Once the dough has doubled in size, it is rolled out and cut into elongated shapes, then left to rise again until they are puffy and ready to be fried. The frying process gives the rolls a golden, crispy exterior while keeping the inside soft and fluffy. This texture contrast makes each bite a joy. The aroma of freshly fried dough, combined with the spices, will fill your kitchen and entice anyone nearby.
The highlight of these rolls is the spicy chicken salad filling. Tender chicken cubes are cooked with a blend of spices, including curry, cumin, and cayenne, then mixed with ketchup for a touch of sweetness. The addition of spring onion, mayonnaise, and chili sauce creates a creamy, tangy, and slightly spicy mixture that pairs perfectly with the fresh, crispy lettuce. These rolls are not only a treat for the taste buds but also a feast for the eyes, making them an excellent choice for any meal or gathering.
Ingredients:
DOUGH
- 50 g Carrots
- 50 g Yellow Onion
- 20 g Fresh Parsley
- 150 ml Milk
- 75 ml Water
- 15 g Granulated Sugar
- 10 g Instant Yeast
- 1 Egg
- 25 ml Sunflower Oil
- 500 g Flour
- 7.5 g Salt
- 3 g Curry Powder
- 2 g Cumin Powder
- 2 g Cayenne Pepper
EXTRA
- 5 ml Sunflower Oil
Chicken Mixture
- 25 ml Olive Oil
- 700 g Chicken Fillet
- 4.5 g Salt
- 5 g Curry Powder
- 5 g Cumin Powder
- 2 g Cayenne Pepper
- 3 g Onion Powder
- 5 g Garlic Powder
- 25 g Ketchup
- 50 g Spring Onion
- 100 g Mayonaise
- 60 g Chili Sauce
Extra
- Salad Leaves
Recipe:
Prepare the Vegetable Mix:
Place the carrot, yellow onion, and parsley in a food processor and blend until finely chopped.
Prepare the Dough:
In a deep bowl, mix the lukewarm milk, lukewarm water, sugar, and yeast. Let stand for 3 minutes.
Add the egg, sunflower oil, and vegetable mixture. Mix well.
Add the flour, salt, curry powder, cumin powder, and cayenne pepper. Knead for 10-12 minutes until the dough is smooth and elastic.
First Rise:
Grease the mixing bowl with 5 ml of oil. Shape the dough into a ball and place it in the bowl.
Cover and let it rise in a warm place for 1 hour, or until doubled in size.
Shape the Dough:
Turn the dough out onto a floured work surface. Roll it into a rectangle, 35×40 cm.
Use a pizza cutter to cut the dough into elongated rolls.
Second Rise:
Place the rolls on a baking tray lined with parchment paper.
Let them rise for 30 minutes, or until doubled in size, in a warm place.
Fry the Rolls:
Heat sunflower oil in a frying pan over medium heat (175°C).
Fry the rolls on both sides for 2-3 minutes until golden brown. Drain on kitchen paper.
Prepare the Chicken Salad:
Cut the chicken into small cubes.
Heat olive oil in a frying pan over medium heat. Add the chicken, salt, curry powder, cumin powder, cayenne pepper, onion powder, and garlic powder. Fry for 5-6 minutes.
Remove from heat and add ketjap manis and spring onion. Mix well.
In a deep bowl, combine the chicken mixture with mayonnaise and chili sauce.
Assemble the Rolls:
Fill the rolls with lettuce and chicken salad.
Fried Buns With Chicken Curry Salad
Description
Elevate your meal with these delicious veggie-infused rolls, filled with a spicy chicken salad. The dough, enriched with finely blended carrots, onions, and parsley, is perfectly seasoned with curry, cumin, and cayenne pepper, making each bite flavorful and aromatic. After rising to perfection, the rolls are fried to a golden brown and filled with a zesty chicken mixture that combines tender chicken cubes, savory spices, and a touch of ketjap manis. Topped with fresh lettuce and a creamy chili-mayo dressing, these rolls are ideal for a satisfying lunch or dinner.
Ingredients
DOUGH
EXTRA
Chicken Mixture
Extra
Instructions
Prepare the Vegetable Mix:
-
Place the carrot, yellow onion, and parsley in a food processor and blend until finely chopped.
Prepare the Dough:
-
In a deep bowl, mix the lukewarm milk, lukewarm water, sugar, and yeast. Let stand for 3 minutes.
-
Add the egg, sunflower oil, and vegetable mixture. Mix well.
-
Add the flour, salt, curry powder, cumin powder, and cayenne pepper. Knead for 10-12 minutes until the dough is smooth and elastic.
First Rise:
-
Grease the mixing bowl with 5 ml of oil. Shape the dough into a ball and place it in the bowl.
-
Cover and let it rise in a warm place for 1 hour, or until doubled in size.
Shape the Dough:
-
Turn the dough out onto a floured work surface. Roll it into a rectangle, 35x40 cm.
-
Use a pizza cutter to cut the dough into elongated rolls.
Second Rise:
-
Place the rolls on a baking tray lined with parchment paper.
-
Let them rise for 30 minutes, or until doubled in size, in a warm place.
Fry the Rolls:
-
Heat sunflower oil in a frying pan over medium heat (175°C).
-
Fry the rolls on both sides for 2-3 minutes until golden brown. Drain on kitchen paper.
Prepare the Chicken Salad:
-
Cut the chicken into small cubes.
-
Heat olive oil in a frying pan over medium heat. Add the chicken, salt, curry powder, cumin powder, cayenne pepper, onion powder, and garlic powder. Fry for 5-6 minutes.
-
Remove from heat and add ketjap manis and spring onion. Mix well.
-
In a deep bowl, combine the chicken mixture with mayonnaise and chili sauce.
Assemble the Rolls:
-
Fill the rolls with lettuce and chicken salad.
