CHICKEN AND SWEETCORN MAYO ROLLS WITH BAKED WINGS AND POTATO WEDGES

Recently my family has the pleasure to consume these mayo rolls(made by me off course), and the enchanting fact is that, they approves it to be one of the good food I offer them lately. 
I have been a busy bee these days mainly because of kids ( as they are off from school and need more attention than usual), then visiting mum and helping her out in her routinely chores, plus you know Ramadan has started that means more busy schedule then normally with more emphasis on Ibadaat instead of spending more time in kitchen. But I think there is some sort of germ in me which makes me jump into Kitchen and get started... :)
Now coming to recipe notes. I personally love this mayo rolls and mostly stick to this same filling again and again. The filling I used were chicken and sweetcorn, but you can use whatever you prefer. I love to serve these rolls with hot wings(not in the picture although) and potatoes wedges, complete meal in itself. The portion was really fulfilling and satisfying. WORTH THE EFFORT! 
Here is the recipe

RECIPE

FOR FILLING

• Boneless Chicken 500g
• Red Chilli powder 1tsp
• Salt to taste
• All spice powder 1/2tsp
• Vinegar 2tbsp
• Cooking Oil 2-3tbsp
• Black Pepper 1/2tsp

1. Marinate Chicken pieces with all above mentioned ingredients for at least 2hrs.
2. Take a wok and heat 1tbsp of oil in it, add the marinated chicken pieces and cook for 3mins on high flame.
3. Add some water and cook further on medium flame until well done.
4. Add this cooked chicken pieces in a mixing bowl.
5. Add all the three ingredients(written underneath) to the mixing bowl and toss it all together. Use this to fill in the pancakes.

• Mayonnaise 1cup
• Mustard paste 1tsp
• Sweet corn 1 large tin (around 1 glass)

For stuffing

Put one serving spoon full of mixture right in the middle of pancake and just roll it.Arrange all in a baking dish and cover it with 1 cup cheddar cheese and bake at 180Ć(pre-heated) for 7-10 mins or until cheese get melted.

FOR PANCAKES

• Plain flour 2cups
• Eggs 2
• Milk 1cup
• Salt a pinch

1. Sieve flour.
2. Crack in eggs.
3. Add salt.
4. Make a smooth batter using milk. Add more water if required.
5. Spray oil onto a non stick pan, and heat it onto a medium-low flame.
6. Pour batter into the middle of the pan and rotate it anticlockwise.  
7. Let it slightly cook on low flame from one side,and then turn over.
8. Remove and put aside, repeat with the rest and keep it covered with a damp tea towel until required.

POTATOES WEDGES

• Potatoes 4-5 
• Plain flour 1/2 cup
• Bread crumbs 1/2 cup
• Salt 
• Freshly ground black pepper 3/4tsp
• Mixed herbs 1/2tsp
• Olive Oil as required

1. Cut potatoes into wedges.
2. Par-boil these wedges. Drain and put aside.
3. In a mixing bowl, add flour, bread crumbs, salt, pepper and mix herbs. 
4. Toss in potatoes.
5. Grease a baking tray and arrange these wedges. Pour olive oil on top of the wedges.
6. Bake it in a pre-heated oven for 40-45 mins at 180Ć.

CHICKEN WINGS

• Chicken wings (with skin) 500g
• Red Chilli powder 1tsp
• Salt to taste
• All spice powder 1/2tsp
• Vinegar 2tbsp
• Cooking Oil 2-3tbsp
• Black Pepper 1/2tsp

1. Marinate Chicken wings with all above mentioned ingredients for at least 4hrs.
2. Add 2tbsp oil in a wok and heat it, throw in the marinated chicken wings and cook for 3 mins.
3. Arrange these in a baking dish and bake in a pre-heated oven at 180Ć for 20-25 mins

DIPPING SAUCE

• Mayonnaise 1cup
• Red chilli flakes 1/2tsp
• Garlic (minced) 1 small clove
• Vinegar 1 and 1/2tsp
• Sugar 2tsp

Mix all above and serve.