Chicken Egg Roll

Ingredients

• 400 grams chicken mince
• 4-5 hard boiled eggs, peeled and chopped  
• 2 tablespoons mayonnaise
• 1 teaspoon kasundi mustard paste
• Salt to taste
• 5 tablespoons chopped fresh coriander leaves     
• 1 tablespoon finely chopped ginger
• 1½ tablespoons finely chopped garlic
• 2-3 green chillies, finely chopped
• ¼ cup browned onions
• 1 teaspoon garam masala powder
• ¼ teaspoon green cardamom powder
• Crushed black peppercorns to taste 
• ¼ lemon 
• Breadcrumbs for coating
• 4 eggs, whisked
• Oil for deep-frying
• Green chutney to serve
• Onion rings to serve
• Lemon slices for garnish
• Fresh mint leaves for garnish
• Green chilli for garnish

Method

1. To make the stuffing, take chopped eggs in a large bowl, add mayonnaise, kasundi mustard paste, salt and 1½ tablespoons coriander leaves and mix well.
2. Take chicken mince in another large bowl, add ginger, garlic, green chillies, browned onions, garam masala powder, green cardamom powder, salt, remaining coriander leaves and crushed black peppercorns and mix till well combined. Transfer this mixture into a food processor and process to a fine paste. Transfer this into the same bowl
3. Squeeze the juice of lemon directly into the chicken mixture and mix well. 
4. Dampen your palms, take a portion of the chicken mixture and spread it evenly on your palm. Place a generous portion of the egg mixture in the centre lengthwise, bring the sides to the centre and press to seal. Further shape it into a log. Make more logs with the remaining chicken and egg mixtures.
5. Roll each chicken log in breadcrumbs, dip in whisked eggs and roll again in breadcrumbs till it is well coated all around. 
6. Heat sufficient oil in a kadai. Dip each chicken log in whisked eggs again and gently slide them into the hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper. 
7. Diagonally halve each chicken egg roll and arrange on a serving plate. Serve hot with green chutney and onion rings garnished with lemon slices, mint leaves and green chilli.