These Chicken Potato Rolls are crispy on the outside, soft and creamy inside, and packed with flavorful chicken filling. Perfect for tea-time snacks, Ramadan iftar, or quick party appetizers easy to make and everyone’s favorite!
Chicken Potato Rolls Crispy, Creamy, and Absolutely Irresistible
If you love crispy, golden bites filled with creamy chicken goodness, you’re going to fall in love with Chicken Potato Rolls. These rolls are a delicious fusion of mashed potatoes and seasoned chicken, shaped into logs, coated in breadcrumbs, and fried until perfectly golden and crunchy.
They’re soft on the inside, crisp on the outside, and bursting with flavor — making them the perfect snack for kids, parties, or family get-togethers. Whether served with spicy ketchup, garlic mayo, or green chutney, these rolls are impossible to resist.
This easy homemade recipe gives you all the tips for making perfectly shaped rolls that hold together beautifully and taste like something straight out of a professional kitchen.
Why You’ll Love This Recipe
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Crispy outside, creamy inside: A perfect textural balance.
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Kid-friendly and freezer-friendly: Ideal for busy parents.
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Great for parties: Easy to make in batches and serve as finger food.
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Versatile: Can be baked, air-fried, or deep-fried.
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Make-ahead convenience: Prep ahead and fry just before serving.
Ingredients You Need
For the Filling:
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1 tablespoon oil or butter
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1 medium onion, finely chopped
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2 cloves garlic, minced
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1 pound (450 g) boneless chicken breast, boiled and shredded
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½ teaspoon salt (adjust to taste)
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½ teaspoon black pepper
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½ teaspoon red chili flakes
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¼ teaspoon cumin powder
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¼ teaspoon coriander powder
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2 tablespoons mayonnaise or cream cheese
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1 tablespoon chopped coriander leaves (optional)
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1 tablespoon lemon juice
For the Potato Mixture:
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3 large potatoes, boiled and mashed
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½ teaspoon salt
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¼ teaspoon black pepper
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¼ teaspoon chili flakes
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1 tablespoon cornflour or all-purpose flour (for binding)
For Coating and Frying:
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1 egg, beaten
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1 cup breadcrumbs
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Oil for deep frying
Equipment you Needed
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Mixing bowls
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Frying pan
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Slotted spoon
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Plate lined with paper towels
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Potato masher or fork
Step-by-Step Directions
Step 1: Prepare the Chicken Filling
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Heat oil or butter in a frying pan over medium heat.
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Add chopped onions and sauté until translucent.
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Stir in minced garlic and cook for another 30 seconds until fragrant.
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Add boiled, shredded chicken, salt, black pepper, chili flakes, cumin, and coriander powder. Mix well.
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Sauté for 2–3 minutes to combine all the flavors.
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Remove from heat and stir in mayonnaise or cream cheese for a creamy, rich texture.
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Add lemon juice and coriander leaves, then set aside to cool completely.
Tip: Always cool the filling before shaping — this prevents the rolls from splitting during frying.
Step 2: Prepare the Potato Base
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In a mixing bowl, combine mashed potatoes, salt, black pepper, and chili flakes.
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Add cornflour or flour to help bind the potatoes.
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Mix thoroughly until smooth and well combined.
The potato mixture should be firm enough to hold its shape when rolled — if it feels sticky, add a little more flour.
Step 3: Shape the Rolls
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Take a small portion of the potato mixture (about 2 tablespoons) and flatten it in your palm.
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Add a spoonful of the chicken filling in the center.
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Carefully fold the potato mixture over the filling, sealing it completely.
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Shape into smooth, oval rolls or cylinders.
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Repeat until all the mixture is used.
Tip: Lightly oil your hands to prevent the potatoes from sticking while shaping.
Step 4: Coat the Rolls
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Beat one egg in a shallow bowl.
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Place breadcrumbs on a plate.
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Dip each roll into the egg, then coat evenly with breadcrumbs.
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For extra crispiness, repeat the process for a double coating (egg + breadcrumbs twice).
Step 5: Fry the Rolls
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Heat oil in a deep frying pan over medium heat (around 350°F / 175°C).
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Gently drop 3–4 rolls at a time into the hot oil.
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Fry until golden brown and crisp, turning occasionally for even cooking.
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Remove with a slotted spoon and drain on paper towels.
Note: Avoid overcrowding the pan — this helps maintain the oil temperature for perfect crispiness.
Step 6: Serve and Enjoy
Serve hot with your favorite dips such as:
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Garlic mayo
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Spicy ketchup
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Green chutney
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Sweet chili sauce
These rolls taste best fresh and hot, but they can also be reheated in an air fryer or oven for a few minutes before serving.
Serving Suggestions
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Serve as tea-time snacks with a warm cup of tea or coffee.
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Perfect for iftar platters during Ramadan alongside samosas and pakoras.
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Add them to a party appetizer platter with a variety of sauces.
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Serve as a lunchbox treat — just reheat before packing.
For a lighter version, you can bake or air fry the rolls instead of deep-frying. They’ll still turn out deliciously crisp and golden.
Baked or Air-Fried Version
To Bake:
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Preheat oven to 400°F (200°C).
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Line a baking tray with parchment paper.
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Brush or spray the rolls lightly with oil.
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Bake for 20–25 minutes, turning halfway through until golden and crisp.
To Air Fry:
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Preheat air fryer to 375°F (190°C).
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Lightly brush the rolls with oil.
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Air fry for 12–15 minutes, shaking the basket halfway through.
Both methods give you a healthier version with less oil while maintaining that perfect crunch.
Tips for Perfect Chicken Potato Rolls
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Dry Filling: Avoid watery chicken filling; moisture can cause rolls to break while frying.
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Use Firm Potatoes: Russet or starchy potatoes hold shape better than waxy varieties.
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Cool the Filling: Prevents steam from softening the potato layer.
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Double Coat: For extra crunch and durability during frying.
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Test Fry One Roll: If it breaks apart, add more flour to the potato mixture.
Make-Ahead and Storage Tips
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Refrigerate: Store uncooked rolls in an airtight container for up to 24 hours before frying.
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Freeze: Arrange uncooked rolls on a tray and freeze until solid, then store in freezer bags for up to 2 months.
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Fry from Frozen: No need to thaw — just fry a little longer on medium heat.
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Reheat: Air fry or bake leftover rolls to restore crispiness.
Nutritional Information (Per Roll)
| Nutrient | Amount (Approx.) |
|---|---|
| Calories | 180 kcal |
| Protein | 9 g |
| Carbohydrates | 15 g |
| Fat | 9 g |
| Fiber | 1 g |
| Sodium | 210 mg |
| Cholesterol | 35 mg |
Note: Nutrition values can vary based on frying method and ingredients used.
Variations to Try
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Cheesy Chicken Potato Rolls: Add shredded mozzarella or cheddar cheese to the filling for a gooey center.
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Spicy Chicken Rolls: Increase chili flakes or add green chilies for extra heat.
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Vegetarian Option: Replace chicken with sautéed vegetables like carrots, peas, and corn.
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Creamy Mushroom Rolls: Use mushroom and garlic in place of chicken for a delicious twist.
Frequently Asked Questions (FAQs)
1. Why do my rolls break while frying?
Usually, this happens when the filling is too moist or the potato mixture doesn’t have enough flour for binding. Add more flour and ensure the oil is hot enough.
2. Can I use leftover chicken?
Absolutely! Shredded rotisserie or leftover grilled chicken works great.
3. Can I bake instead of frying?
Yes, baking or air-frying gives a lighter version that’s just as crispy.
4. Can I prepare them in advance for a party?
Yes, shape and freeze them. Fry right before serving for the best results.
Final Thoughts
These Chicken Potato Rolls are a true comfort snack — crisp, creamy, and full of flavor. They’re easy to make, incredibly satisfying, and guaranteed to impress at any table.
Whether you’re making them for tea-time, Iftar, or a festive gathering, they’re bound to become a family favorite. Once you try this recipe, you’ll always keep a batch ready in your freezer for unexpected guests or midnight cravings.
Serve them hot, with your favorite dipping sauce, and enjoy the delightful crunch of homemade Chicken Potato Rolls that taste just as amazing as they look.
