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

• Servings: 12-15 servings
• Prep time: 30 minutes
• Cooking time: 20 minutes
• Calories: 300-400 kcal

Ingredients

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.