How to make Chiko Roll - Spring roll sheets stuffed with a spicy mutton and brown rice mixture, rolled and deep fried.

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Mutton (मटन), Spring roll sheets

Cuisine : Other Cuisines

Course : Snacks and Starters

Chiko Roll Recipe Card

Chiko Roll

Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

For more recipes related to Chiko Roll checkout Seekh Kabab, Parsi Mutton Cutlets, Masala Keema Roll, Boti Kabab . You can also find more Snacks and Starters recipes like Parmesan Cheese Tikka, Corn And Vegetable Lollypop, Rawa Bread(pizza style), Herbed Garlic Cookies.

Prep Time : 2-2.30 hour

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Mild

Ingredients for Chiko Roll Recipe

  • Mutton cooked and chopped 1 cup

  • Spring roll sheets 8-10

  • Spring onions with greens 3

  • Cabbage 1/3 small

  • Carrot peeled 1 small

  • Celery 1 stalk

  • Ginger 1 inch

  • Peanut oil 1 tablespoon

  • Cooked brown rice 3/4 cup

  • Barley cooked 1/2 cup

  • All spice powder 1/4 teaspoon

  • Five spice powder 1/2 teaspoon

  • Salt to taste

  • White pepper powder to taste

  • Oyster sauce 1 1/2 teaspoons

  • Soy sauce 2 teaspoons

  • Juice of ¼ lemon

  • Refined flour (maida) 1 tablespoon

  • Oil for deep-frying


Step 1

Finely slice spring onion with some greens diagonally. Reserve the remaining greens. Finely shred cabbage. Thinly slice carrot diagonally and further cut into juliennes. Finely chop celery and ginger.

Step 2

Heat peanut oil in a non-stick wok. Add sliced spring onions and sauté on high heat for ½ minute. Add chopped ginger and celery, stir and sauté for a minute.

Step 3

Add shredded cabbage and carrot juliennes, stir and sauté for ½ minute. Add mutton, rice, barley, all spice powder, five spice powder, salt, pepper powder, oyster sauce and soy sauce and toss to mix. Cook for 2-3 minutes.

Step 4

Add lemon juice and toss to mix. Switch off heat and cool the mixture to room temperature.

Step 5

Take refined flour in a bowl. Add little water and mix well into a thick paste.

Step 6

Finely chop reserved spring onion greens.

Step 7

Place a spring roll sheet on the worktop. Place a spoonful of cooked mutton mixture on one side and top with some chopped spring onion greens. Apply flour paste on the edges, bring both ends together and roll tightly sealing the edges. Prepare the rest of the rolls similarly.

Step 8

Heat sufficient oil in a wok. Deep-fry rolls till golden and crisp. Drain on absorbent paper.

Step 9

Serve hot.