CHETTINAD TURKEY ROLL
INGREDIENTS
• 120 gms Turkey breast
• 1 Onion
• 1 Egg
• ½ tsp Curry powder
• 1 Sweet potato
• 100 gms Chicken, minced
• Salt to taste
• 2 gms Black pepper
CHETTINAD MASALA
• 3 Red chilli, whole
• 3 Green cardamom
• 1 tsp Cinnamon powder
• 3 pcs Cloves
• 1 pc Star anise
• 5 Curry leaves
• 1 tsp Turmeric powder
• 10 gms Coconut, grated
• 2 gms Coriander seeds, whole
• 1 Pathar ke phool
• 3 Rocket leaves
• 20 gms Gram flour
CRISPY MASALA POTATO
• 1 Sweet potato
• 2 gms Chat masala
• 2 gms Red chilli powder
• 2 tbsp Tomato ketchup
• 5 gms Onion, chopped
• 2 gms Curry powder
• 3 gms Garlic, chopped
DIRECTIONS
1. Take boneless turkey breast and trim the excess part of the breast and beat it down to ½ inch thick,flat layer. Season it with salt and pepper and keep aside.
2. In a pan, dry roast all the ingredients of chettinad masala and pound it to a fine powder.
3. Take the breast part of turkey and mince it. Season it with salt, pepper and chettinad masala. Add 1 egg to it for binding.
4. Put the chicken mince in the turkey breast and roll it tight. Cling film it and refrigerate for 30 minutes.
5. Take out the cling film after 30 minutes and steam roast the roulade in a combioven for 15 minutes.
6. In a pan, heat oil and sear the roulade.
7. For rocket crispies, make a batter with gram flour,salt, pepper, oil, and water. Dip rocket leaves one by one and deep fry until crispy.
8. For masala potato, peel a sweet potato and cut it in to thin juliennes. Wash it with cold water until the water is clean. After straining the water, deep fry until golden and crispy. Take it out on a paper towel and sprinkle some chaat masala and red chilli powder.
9. Take 2 tablespoons of tomato ketchup and mix it with finely chopped onion, garlic and curry powder.
10. Cut the roulade into equal slices and serve hot with the accompaniments and dip.
