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Ingredients:
(Makes about 7-9 rolls) 2 tbsp butter
3 tsp All-purpose flour/maida
¼ cup milk
¾ tsp Garam masala + a pinch or two, if required
½ tsp Chilly powder
½ tsp Pepper powder + a pinch or two, if required
¼ cup finely chopped Cilantro/Coriander leaves
4-5 finely chopped small pearl red onions/shallots
2 or 2 ¼ cups cooked and minced chicken or beef
1 hardboiled egg mashed
¾ cup bread crumbs
1 egg beaten (or just the egg white)
Salt to taste
Oil for frying
Direction:
Make the White Sauce: In a hot pan, melt the butter, add all-purpose flour/maida and make a roux or stir until it thickens without any lumps and add milk to make the white sauce. (Note: You may remove the pan from stove to stir in the flour and milk.)
In a low flame, add garam masala, chilly powder , pepper powder and coriander leaves to the white sauce and stir well; add finely chopped onions, mashed boiled egg and cooked minced meat and combine everything well. Do a taste-test here and adjust salt and if the spices are not enough for your palate, add a pinch or two of garam masala and pepper powder and turn of the stove. (Note: For the minced meat, I pressure-cook cubed chicken breast or beef with a simple marinade of salt, pepper powder, a couple of green chillies, ginger and garlic and when cooked and cool enough, mince them in a food processor).
When the mixture is warm or cool enough to touch, divide the mixture into 7-9 balls and shape them into a tube, as the ones in picture or slightly bigger than that. If the mixture does not hold together, add some bread crumbs in very smaller quantity. (Note: I did not face any issues like that with the above measurements).
Keep a bowl of bread crumbs and a bowl with beaten egg ready. Dip each of these meat tubes into beaten egg and then roll the tube in bread crumbs, making sure to coat all the sides evenly. Do this one by one. Do a final shaping of meat-rolls one more time, removing excess bread crumbs from the rolls. Shallow fry the meat rolls carefully in low-medium heat. Serve warm with ketchup or pickled onions. "Some" at my place feel that this taste better the next day
