Chicken stuffed bread roll

I saw this recipe in Hebbar's Kitchen which used potato in stuffing. I took inspiration from there and tried it with chicken and it really turned out delicious. This Sunday experiment really made my day.

Here is how I did it: 
Ingredients:

• Chicken                       – 1 cup, minced or finely chopped
• Onion                          - 1 medium sized, finely chopped
• Green chili                  - 2-3, finely chopped
• Coriander leaves         - 1 Tbsp chopped
• Ginger                        - 1 tsp finely chopped
• Turmeric powder        - ½ tsp
• Red chili powder         - ½ tsp   
• Jeera powder              - ½ tsp
• Cheese                        - 2 Tbsp, grated. I used parmesan cheese.
• White bread slices       - 7
• Oil                              - deep frying
• Salt                            - as per taste

1. Heat oil in a pan.
2. Add ginger. Add green chili. Fry for a minute.
3. Add onion and keep frying till onion turns translucent.
4. Add chicken. Add salt. Stir well. Cook till chicken is cooked.
5. Add turmeric powder, red chili powder, jeera powder. Mix well and fry for another minute.
6. Add green coriander and remove from stove.

7. Let the chicken mix cool. Add grated cheese.

8. Mix well and mash with hand to form a tight dough. Divide the dough into small equal portions. These portions will be stuffed inside the bread rolls. 

9. Cut the sides of bread slices.

10. Flatten the bread by rolling it using a rolling pin.

11. Brush the edges with water to soften them so that the stuffing gets properly sealed.

12. Place the mix in the flattened bread slice and roll it till end. Seal the ends by pressing with your fingers.

13. Heat oil for deep frying in a deep pan.
14. When oil is hot, place the rolls and fry from both sides till golden brown in color.
15. Remove from oil and place in paper towel to absorb the extra oil.

16. Serve with tomato ketchup and dip of your choice.