sanaa's recipe note book
sanaa's recipe note book

Chicken And Egg Stuffed Bun
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Chicken And Egg Stuffed Bun - sanaa's recipe
  1. 1 Cup = 200ml
  1. Bun - 4
  2. Hard - boiled egg - 4
  3. Boneless chicken breast (cooked adding ½ tsp pepper powder, ¼tsp turmeric pwd, enough salt and 1 ½ cup water and shredded) - ¾ cup
  4. Onion - 2, (finely sliced)
  5. Green chili - 2, chopped
  6. Crushed ginger garlic - 1 tsp
  7. Coriander leaves - 2 tsp + ½ tsp
  8. Mint leaves - 1 tsp
  9. Egg - 2
  10. Pepper pwd - ½ tsp
  11. Oil - 2 tbsp
  12. Clarified butter (ghee) - 1 tbsp
  13. Clarified butter (ghee) - 1 tbsp
  1. Cut all the bun and hard-boiled egg into two halves. Keep it aside.
  2. Heat oil in a pan, add sliced onion, chopped green chili and enough salt. Saute it on medium flame till soft. To this add crushed ginger garlic and saute till the raw smell disappears.
  3. Add the mint leaves and 2tsp coriander leaves and mix well. To this add the shredded chicken, mix well and cook for another 4 – 5 minutes on low flame. Keep it aside
  4. Take the cut bun, and make a slot at the center with a knife (picture number # 3). Open this slot little more by lightly pressing the cut sides (picture number # 4). Fill the bun with the hard-boiled egg (picture number # 5). Cover it with prepared chicken filling (picture number # 6). Repeat the process with all the buns and keep it aside.
  5. In another bowl, mix together egg, pepper powder, ½ tsp coriander leaves and little salt.
  6. Heat a non-stick pan, add 1 tbsp clarified butter (Ghee). Take one of the prepared buns, coat it with the egg mixture on all the sides of the filled bun. Shallow fry it by the filled side of the bun down touching the pan (Picture #7).
  7. Repeat the process with the remaining stuffed buns. Cook it for a minute on low flame, turn it to the other sides and cook just till done (less than a minute). Serve hot.

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