Mad Creations Keto “ChikOH” Rolls, are obviously my version of the humble but iconic Chiko Roll.
Growing up a fussy kid, who became pescatarian at the ripe old age of 7 years old, never really tried a Chiko Roll, until I was nearly 18 years old.
On a super hot summers day at Merewether Beach back in 1989, kicking back with Dave and a heap of friends, everyone was hungry for some fish and chips, tossing my keys to one of Dave’s mates to go get us some fried foods. When he came back amongst the stash was was Chiko’s and seeing I never tried one before I had a bite of someones…well I kind of loved it enough, to send someone out to buy more lol. (It should be noted I had a lovely little Suzuki Sierra soft top car but no licence at 17, hence why I was getting everyone else to drive) It’s not like I ate many more after that day, but it may have been the best hangover food that summer.
Any mention of trialling a low carb Chiko Roll, has always been met with a load of very excited cheers, and while I have finally posted a recipe you can all enjoy, it was not without a few failures along the way. You nearly just about ended up with a Chiko Bowl instead of roll.
Key Tips For Best Chik’OH Rolls
- Xanthan gum acts to bind the ingredients together and gives a consistency close to the original
- Make sure your cool your mince before filling
- Roll the fat head out thin and fast and completely seal in the fillings
- Pop rolls into fridge or freezer before frying
- Hot oil. Make sure the oil is hot and deep enough to fry the chiko
- These can be done in an air fryer but the consistency of the fathead is different. Frying makes it very like an original Chiko Roll.
- Don’t over crowd your pan when frying. Work in batches and drain on paper towel before serving
Want more Aussie Classic Recipes like the Chiko Roll?
Check out some of these other Aussie favourites made keto.
If you want to hear that crunch of the crispy coating then you can check out my FB Live
I hope you enjoy and please comment below what you think of this recipe.
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- Add all ingredients except mince and xanthan to mixer. Cook 14 minutes/98℃/reverse speed 1.
- Add mince and cook for further 8 minutes/98℃/reverse speed 1. Check that your cabbage is lovely and soft, increase cooking time if needed.
Conventional cooking method
- Cook all filling ingredients except mince and xanthan in a small saucepan over medium heat. When cabbage starts to soften and mince and cook until cooked through.
- Pour mixture into large bowl and add xanthan gum and mix together until you see the mixture start to get a bit pasty and resemble "Chiko Roll" filling. Taste and season how you like at this stage. I added salt flakes and cracked black pepper. Cool and refrigerate for 3 hours.
- Roll out your fathead dough between 2 pieces of baking paper until about 2 mm thick and approximately 30cm x 40cm. Cut into 12 x 10㎠ equal squares. Spoon your mixture to the left of each square leaving 1-2mm from each and. Gently roll your square over and push your ends down with your fingers to form a little pillow. Make sure the back seam is secured so no filling will come out. Repeat this with all 12 rolls. Refrigerate for 5-10 minutes while you get your oil up to temperature.
- Heat a saucepan with coconut oil or other high smoke point oil up to high heat.
- Fry ChikOHs in small batches (1-2) remove with tongs and drain on paper towel.
- This recipe is suitable to freeze before frying.
- Any kind of meat or vegetable can be used for the filling
- Xanthan gum provides a binding similar to the original Chiko Roll.
- Be careful not to over crowd pan when frying.
- Shallow frying is not recommended
- Can be baked in oven or air fryer, although pastry consistency is not the same.