Fresco Samosa (aloo, chicken & qeema) Recipe

Ingredients

  • Potato (1/2 kg)
  • Salt (1 ½ table spoon)
  • Red Chili powder (tea spoon)
  • Coriander powder (1 tea spoon)
  • Cumin seeds (1 tea spoon)
  • Green coriander leaves (1/4 cup chopped)
  • Dry pomegranate seeds (1/4 cup washed)
  • Onion (1/4 cup chopped)
  • Green chili (3-4 table spoons)
  • Oil (4 cup for frying)
  • Samosa wrapping sheets (1 pack)
  • Egg (1)

Recipe

In a pot add water and potato, once it is boiled peel them and mash them properly. It is better if there are no lumps, this will make the mixture better.

In mash potato add chopped onion, green chilies, green coriander and mix it together. Now add spices and at the end add pomegranate seeds, make sure they are properly washed and there is no dirt in it.

Mix this well, the mixture must be perfectly mixed for even taste. In a small bowl open an egg and whisk it with the help of a whisker.

Now separate the samosa sheets and make a pocket, fill the pocket with the mixture, seal it with the egg mixture and you are done with samosa.

In a big pan add oil and put it on medium flame till it is hot and ready for frying.

Deep fry the samosa from both side till it is golden brown, dish it out and it’s ready to be served.

Fresco roll

Ingredients

  • Potato (1/2 kg)
  • Chicken boneless (1/4 kg)
  • Spring onion (1/4 cup chopped)
  • Oil (4 cup for frying)
  • Salt (1 ½ table spoon)
  • Black paper (1 table spoon)
  • Red Onion (1/4 cup)
  • Green coriander (1/4 cup chopped)
  • Chili sauce (2 table spoon)
  • Lemon (2 table spoon)
  • Lettice (1/2 cup)
  • Egg (1)
  • Roll wrapping sheet (1 packet)

Recipe

In a pot add water and potato, let it boil. Once it is boiled poke it with the knife to make sure it is perfectly boiled. Now in another pan add water and boil chicken.

Peel the potato and shred the chicken. Add salt and black paper.

In a pan add all the vegetables and fry it in 2-3 table spoon of oil. Once it is fried add potato and chicken, mix it well and finally add stoke that you have from boiled chicken. Stoke will help in softening the vegetable and making the mixture thick like cream.

Now in a small bowl open and egg and whisk it with the help of a whisker. Separate the sheets of the roll and start making the roll.

Take one sheet of roll and spread the mixture in the middle, fold both corners and finally roll the sheet. Once it is all packed perfectly seal it with the egg mixture.

In a pan add oil and put it on medium flame, once it is hot deep fry the rolls. Make sure they are golden brown from all sides; serve it with ketchup or mint sauce.

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