Same Chicken Filling And Make Many Snacks – Ramadan Snacks

snacks

Chicken filling that can be used for making many snacks…

Let’s make our cooking easier during Ramadan. For Iftar, everyone likes to enjoy some kind of snack, especially kids.. Making everything from scratch everyday can be tiresome. If we plan ahead cooking gets more easier.

I’d already shared the collection of snacks that you can make during Ramadan. There are some chicken snacks that uses the same kind of chicken filling, but the outcome will look different.

Below is the recipe for making the chicken filling, you could double or triple the amount, store it in an airtight container and keep refrigerated for a week or store small portions in separate ziploc bags and freeze it for a month.

You could use the same chicken filling for making all these snacks: 12 snacks with the same chicken filling!

Ladies who observe fast: Don’t stress out and worry about making complicated food. Make it simple and devote more time to prayers. Have a blessed Ramadan everyone!

Cooking Video- How to make Easy Chicken Filling for making many Snacks

1- Chicken Samosa

chicken-samosa

2-  Adukku Pathiri or Layered Crepes and Chicken- SteamedAdukku-Pathiri-recipe

3- Cauliflower Bread Rolls- VegetarianAdd cooked potatoes to the chicken filling, replace cauliflower filling with the chicken filling.

cauliflower-bread-rolls

4- Chatti Pathiri or Layered Crepes and Chicken- Malabar Snack

chatti_pathiri

5- Malaysian Net Crepes or Roti Jala stuffed with Chicken

chicken-stuffed-jalar-appam

6- Steamed Chicken stuffed Appam

Chicken-stuffed-rice-appam

7- Egg Puffs – Egg Masala in Puff Pastry- Baked – Use chicken filling instead of egg masala

egg_puffs

8- Erachi Pola or Chicken Egg 3 Layer Cake- Malabar Snack

Erachipola-or-chicken-egg-cake

9- Chicken Ney Orotti or Fried Chicken Rice Roti

fired-orotti

10- Beef Stuffed Poori  – Use chicken filling instead of beef

beef stuffed poori

 

11- Chicken or Meat cutlet –  You have to add cooked potato to the chicken filling so as to make balls

meat cutlet

 

12- Wheat Pizza Pockets with chicken filling – Baked

pizza-pockets-with-chicken-stuffing1

13- Momos or Steamed DumplingsUse chicken filling instead of veg filling

Veg Momos

14- Chimichanga or Fried Tortilla Rolls– Mexican Appetizer: You could use chicken filling along with cheese/beans/rice etc. You could even use chapati instead of tortilla.

chimichanga

 

15 – KinnapathiriGluten free and steamed: Use chicken masala instead of beef masala

Beef-Kinnapathiri

16- Bread Pola or Bread stuffed with chicken masala made in a pan

bread-with-chicken-filling

 

17- Chicken Stuffed Banana Peppers or Mulaku Bhaji

chicken-stuffed mulaku bhaji

18- Chicken Gift box or chicken stuffed in a dough, wrapped into a gift and fried

chicken filled box

19- Fried Coconut Crepes with chicken filling

fried coconut crepe with chicken filling

20- Murthaba- Instead of Ground Beef using chicken filling

Murthaba

Chicken Filling for making many snacks
Author: 
Recipe type: snack
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
 
Ingredients
For cooking chicken
  • Chicken breasts, chopped small- 2 breasts
  • Chili powder- 1 tsp
  • Turmeric powder- ⅛ tsp
  • Garam masala- 1 tsp
  • Fennel powder- 1 tsp
  • Coriander powder- 2 tsp
  • Salt- to taste
While cooking
  • Oil- 2 tbsp
  • Onions, chopped small- 3
  • Ginger-garlic paste- 1 tbsp
  • Green chilies, chopped- 1 or 2
  • Garam Masala- ½ tsp
  • Cilantro, chopped- ¼ cup
Instructions
  1. In a saucepan, combine the chicken with all the above mentioned ingredients “for cooking chicken”. Cook covered till the chicken has cooked well and turns light brown- about 20 minutes.
  2. Shed the cooked chicken, Keep aside.
  3. Heat a non-stick pan, add oil, let it turn hot.
  4. Add, onions chopped small, a few pinches of salt, saute till translucent.
  5. Add ginger-garlic paste, garam masala and green chili, saute till onions turn brown in color.
  6. Add the cooked shredded chicken to the onions, stir fry for a few minutes.
  7. Have a taste, add more salt or chili powder/ground pepper for spice if needed.
  8. Add cilantro, cook for a minute, remove the pan from the heat, keep aside.
  9. Double or triple this recipe, store the chicken filling in an air-tight container and keep refrigerated for a week or freeze small portions in separate ziplock bags for a month.

 

 

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