chimichanga recipe | chicken chimichangas recipe | chicken recipes | chicken chimichanga recipe

Heat oil in a pan and add cumin seeds, ginger & garlic paste, and onions. Sauté until onions are translucent.

Add chicken and cook until browned.

Stir in capsicum, spring onion, carrot, green chili, and spices (red chili powder, crushed red chili, turmeric, salt, chaat masala, black pepper). Cook until vegetables are tender.

Add soy sauce, chili sauce, and water. Mix well and cook for a few more minutes until the mixture thickens.

Take a roll patti and fill it with the chicken mixture, adding mozzarella cheese on top.

Roll and seal the edges with a mixture of wheat flour and water.

Dip the rolls in beaten egg and coat with bread crumbs.

Deep fry in hot oil until golden brown and crispy.

Spice Level: