Elevate your iftar game this Ramadan with these Creamy Buffalo Chicken & Veg Rolls, made richer and creamier with Olper’s Cream! Simply prep, freeze, and bake for a goodness filled treat that’s ready in minutes. Perfect for a stress-free iftar! Try them at home now! #OlpersDairyCream #GoodnessBarhao #HappyCookingToYou#FoodFusion #happycookingtoyou #digitalammi
Ingredients:
-Water ½ Cup
-Worcestershire sauce 2 tbs
-Lehsan paste (Garlic paste) ½ tbs
-Himalayan pink salt 1 tsp or to taste
-Kali mirch (Black pepper) crushed 1 tsp
-Cooking oil ½ tbs
-Chicken fillets 350g
-Olper’s Cream ½ Cup
-Hot sauce 3 tbs
-Lemon juice 1 & ½ tbs
-Paprika powder 1 & ½ tsp
-Mixed herbs 1 & ½ tsp
-Lehsan powder (Garlic powder) 1 tsp
-Himalayan pink salt 1 pinch or to taste
-Band gobhi (Cabbage) shredded 1 Cup
-Shimla mirch (Capsicum) julienne ¼ Cup
-Cheddar cheese grated 50g
-Egg noodles 50g (boiled as pack’s instruction)
-Roll sheets as required
-Cooking oil for frying
Direction:
-In a frying pan,add water,worcestershire sauce,garlic paste,pink salt,black pepper crushed,cooking oil & mix well.
-Add chicken fillets,turn on the flame,bring it to boil then flip,cover & cook on low flame until chicken is tender (10-12 minutes) then cook on high flame until it dries up.
-Turn off the flame & shred with the help the fork & set aside.
-In a bowl,add cream,hot sauce,lemon juice,paprika powder,mixed herbs,garlic powder,pink salt & whisk well.
-Add shredded chicken,cabbage,capsicum,cheddar cheese,egg noodles & mix until well combined.
-Cut roll sheets diagonally,making a triangular shape,take one triangle sheet,add prepared filling,apply flour slurry,fold & roll up (makes 18-20).
-Make & freeze in an airtight container for up to 1-2 months in freezer.
-In a wok,heat cooking oil & fry on medium flame until golden & crispy.
