Cheese Chicken Roll with Mint Mayo

Ingredients

• 250 grams boneless chicken breasts, boiled and chopped
• 1 cup grated processed cheese
• 2 tablespoons mayonnaise
• 1 tablespoon finely chopped ginger
• 2-3 green chillies, finely chopped
• 1 teaspoon chaat masala
• 1 teaspoon red chilli flakes
• 1 teaspoon dried mixed herbs
• Salt to taste
• 1 medium onion, finely chopped
• 1 tablespoon chopped fresh coriander leaves 
• 1 cup refined flour (maida)
• ¼ cup cornflour  
• 1½ cups dried breadcrumbs
• 1 tablespoon black sesame seeds (kala til)
• 1 tablespoon white sesame seeds (safed til)
• Oil for deep-frying 
  Mint-mayo
• ¼ cup fresh mint leaves
• 3 tablespoons mayonnaise
• ¼ cup fresh coriander leaves
• 3-4 green chillies
• 2 teaspoons lemon juice
• 1 teaspoon chaat masala

Method

1. Mix together chicken, cheese, mayonnaise, ginger, green chillies, chaat masala, red chilli flakes, mixed herbs, salt, onion and coriander leaves in a bowl. 
2. Take refined flour and cornflour in another bowl, add sufficient water and whisk to make a thin slurry. 
3. Mix together breadcrumbs, black sesame seeds and white sesame seeds in another bowl. 
4. Divide the chicken mixture into equal portions and shape them into medium sized cylinders. 
5. Dip in the slurry, coat with the breadcrumbs mixture and keep them on a plate. Keep the plate in the refrigerator for 15-20 minutes. 
6. Heat sufficient oil in a kadai. 
7. To make the mint-mayo, take mint leaves in a grinder jar, add coriander leaves, green chillies and lemon juice and grind to a fine paste. 
8. Take mayonnaise in a bowl. Add the mint paste and chaat masala and mix well. 
9. Deep-fry the chicken cylinders in hot oil till golden brown and crisp. Drain on absorbent paper. 
10. Arrange the chicken rolls on a serving platter and serve hot with mint-mayo and tomato ketchup.