Chicken Rock N Roll

1 full chicken – cut into maximum 8 pieces.
2 Teaspoons Black Pepper powder
Salt as per taste
8 No Green chilies – fine chopped
2 No Eggs
1 cup bread crumbs.
½ cup Mint leaves – chopped
½ cup Coriander leaves – chopped.
4 Tablespoons Oil
Oil to fry


  1. Take a medium size cooking pot and put in chicken in it.
  2. Pour one glass of water in it, and mix 1 teaspoon black Pepper, ½ teaspoon salt and
  3. 4 tablespoons oil.
  4. Cover the cooking pot and let it cook and simmer until all the water / broth of the
  5. chicken is dried.
  6. Once the chicken is boiled, remove the bones and make the chicken boneless.
  7. Mesh the bone less chicken.
  8. Mix well 1 teaspoon black pepper, salt, mint leaves, coriander leaves, 1 egg (beaten), chopped green chilies In the meshed chicken.
  9. Beat 1 egg in a bowl and put it aside and in one bowl put the bread crumbs .
  10. Now make small rolls from the material, dip them in egg, and then in bread crumbs repeat the process one more times, i.e., dip the roll in egg and quickly remove and dip in bread crumbs. Put the roll aside for 10 minutes. (note: the rolls can be freeze also after this step)
  11. Heat the oil in a wok and deep fry the rolls until golden.

Potato Kachori

1 kg potatoes
6/7 No Green Chilies
1 Tablespoon White cumin
Salt to taste


  1. Boil the potatoes, peel them and mesh them.
  2. Grind green chilies and cumin together.
  3. Mix well salt, and spice mixture into boiled potatoes.
  4. Put them aside.

Chicken Filling
1/2 kg Chicken mince
1/4 cup Oil
1 Onion – medium
1 Tablespoon Ginger – Garlic Paste
Salt to taste
1 teaspoon Black pepper – crushed

(You may also include some other spices of your choice such as chili flakes or coriander)


  1. Heat the oil in a pan.
  2. Add onions and fry until tender.
  3. Add Ginger – Garlic paste and cook for a while.
  4. Add chicken mince, salt and spices and cook until ready.

Kachori Preparation

2 Eggs – beaten
1 Cup all purpose flour
Kachori Mixture
Oil for deep frying

  1. Preparation
  2. Take a ball of the kachori mixture in your hand and flat it to make the base.
  3. Press from middle to make a pressed hole.
  4. Fill the filling in it and wrap from edges to center.
  5. Close the base and light tap it to give a proper round shape.
  6. Roll it in all purpose flour.
  7. Dip into Eggs.
  8. Fry until golden.


  1. Serve on lettuce with Tamarind Sauce.

Mint Margarita

1 Liter Soda / 7 Up / Sprite
1 1/4 (1.25) Cup Lemon Juice
1 Bunch Mint Fresh
2 Tablespoon Icing Sugar
1/4 Teaspoon Salt
3 Cups Ice
1 Pinch Apple green Color

Put all the ingredients in a blender and blend well.


  1. Take an empty glass and rub ice on the edges.
  2. Take salt in a plate. Put down the glass, so salt is stick with edges.
  3. Pour the drink in it.
  4. Put a piece of lemon or mint leaves on the edges.