Fresco Aloo & Qeema Roll

Fresco Aloo & Qeema Roll Recipe

Fresco Aloo & Qeema Rolls can be enjoyed independently or with dipping sauces like ketchup, mint sauce, chili sauce, or even sweet and sour sauce.

Fresco Aloo & Qeema Roll Recipe

Recipe by Saqib JavedCourse: Appetizers, Snacks, SidesCuisine: Pakistani, IndianDifficulty: Medium


Prep time


Cooking time






  • Potato (1/2 kg)

  • Chicken boneless (1/4 kg)

  • Spring onion (1/4 cup chopped)

  • Oil (4 cup for frying)

  • Salt (1 ½ tablespoon)

  • Black paper (1 tablespoon)

  • Red Onion (1/4 cup)

  • Green coriander (1/4 cup chopped)

  • Chili sauce (2 tablespoons)

  • Lemon (2 tablespoon)

  • Lettice (1/2 cup)

  • Egg (1)

  • Roll wrapping sheet (1 packet)


  • Boiling Potato:
  • In a pot, add water and potato. Let it boil.
  • Once boiled, poke it with a knife to ensure it is perfectly boiled.
  • Boiling Chicken:
  • In another pan, add water and boil the chicken.
  • Peel the potato and shred the chicken.
  • Add salt and black pepper to the shredded chicken.
  • Frying Vegetables:
  • In a pan, add all the vegetables and fry them in 2-3 tablespoons of oil.
  • Once fried, add potato and chicken. Mix well.
  • Adding Stock:
  • Finally, add the stock from the boiled chicken.
  • The stock will help in softening the vegetables and making the mixture thick like cream.
  • Whisking Egg:
  • In a small bowl, open an egg and whisk it with the help of a whisker.
  • Making Rolls:
  • Separate the sheets of the roll.
  • Take one sheet, spread the mixture in the middle, fold both corners, and finally roll the sheet.
  • Seal it with the egg mixture to ensure it is packed perfectly.
  • Deep Frying:
  • In a pan, add oil and put it on medium flame.
  • Once hot, deep fry the rolls until they are golden brown from all sides.Fresco Roll
  • Serving:
  • Serve the delicious chicken and potato rolls with ketchup or mint sauce.

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