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
Course: Appetizers, Snacks, SidesCuisine: Pakistani, IndianDifficulty: MediumServings
12-15
servingsPrep time
30
minutesCooking time
20
minutesCalories
300-400
kcalIngredients
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)
Directions
- 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.
- Serving:
- Serve the delicious chicken and potato rolls with ketchup or mint sauce.
