👁️ K ❤️ K
Street-Style Keema Roll Recipe
Ingredients
- 500 g mutton mince
- ¾ cup skimmed milk yogurt
- 1 tbsp garlic paste
- ½ tbsp ginger paste
- 1 tsp Prayosha Meera Kashmiri Red Chilli Powder
- ½ tsp Prayosha Meera Garam Masala
- ½ tsp Prayosha Meera Meat Masala
- 2 tsp Prayosha Meera Chaat Masala
- 2 tsp oil
- Salt to taste
- 8 tsp coriander and mint chutney
- 1 tsp chilli sauce
- 1 tsp tomato sauce
- 2 medium onions, cut into rings
- 2 tbsp lemon juice
Ingredients for the Roti
- 1½ cups whole wheat flour
- 3 tbsp skimmed milk yogurt
- Salt to taste
- Water, as required
Step by Step Guide
- In a bowl, combine the yogurt, garlic paste, ginger paste, Prayosha Meera Kashmiri Red Chilli Powder, Prayosha Meera Garam Masala, Prayosha Meera Meat Masala, and salt. Add the mutton mince, mix well, and marinate for 30–40 minutes.
- Heat 2 tsp oil in a pan. Add the marinated mince and cook over medium heat until the keema is fully cooked and the mixture becomes dry.
- In another bowl, mix the whole wheat flour, yogurt, and salt. Add water as required and knead into a soft dough. Cover and let it rest for 8–10 minutes.
- Divide the dough into equal portions and roll each into a 7-inch roti. Cook the rotis on a hot tawa until light brown spots appear on both sides.
- Spread coriander and mint chutney evenly over each roti. Drizzle with chilli sauce and tomato sauce.
- Place a portion of the cooked keema in the center of each roti. Top with onion rings, drizzle with lemon juice, and sprinkle with Prayosha Meera Chaat Masala.
- Roll the roti tightly to form a Keema Roll and serve immediately while hot.
