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Keema Roti

VIEWS 1828

Energy (kcal) - 387

Protein (g) - 10.9

Carbohydrate (g) - 25

Fat (g) - 7.8

Khyati's Health-O-Meter Says:

The Mughlai cuisine is tasty, filling and nutritious. Curd is a probiotic that helps the gut to function better. Mint leaves are also good for digestion.The amount of protein is just well suited for body toning.

INGREDIENTS:
  • Mutton (minced) - 30 g
  • Whole wheat flour - 3 tbsp
  • Ginger-garlic paste - 1 tbsp
  • Oil - 1 tsp
  • Garam masala powder - ½ tsp
  • Red chilli powder - 1 tsp
  • Turmeric powder - ½ tsp
  • Black pepper powder - ½ tsp
  • Salt to taste
  • Fresh mint leaves - 10 leaves
  • Onions finely chopped - 1 small
  • Green chilli paste - 1 tsp 
  • Dried mango powder - ½ tsp
Curd Dip-
  • Curd - ½ cup
  • Mint coriander chutney - 2 tsp
DIRECTIONS:
Step 1 Heat oil in a non-stick pan, add ginger-garlic paste, mutton minced , garam masala powder, red chilli powder, turmeric powder and black pepper powder and mix well. Add salt and mix well. Cook till the mutton is done. Step 2 Add mint leaves and mix well. Transfer into a bowl, mash lightly with the back of spoon, add onions, green chillies,and dried mango powder and mix well.  Step 3 Knead a whule wheat flour dough and rull in a circular form Step 4 Place a little of the stuffing in the centre. Gather the roti in the form of pleats; twist and press in the centre. Step 5 Slightly rull it and cook on a hot tawa until both the sides are evenly cooked. Step 6 Mix together curd and chutney and serve.

Keema Roti - BY KHYATI RUPANI

10 FEB 2018
VIEWS 1828

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