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Keema Roll

Miss.India's picture
  Kheema 1 Cup (16 tbs)
  Curd 500 Gram
  Atta 200 Gram
  Onion 500 Gram
  Kalonji 3 Tablespoon
  Ajwain 1⁄2 Teaspoon
  Green peas 1⁄2 Teaspoon
  Oil 250 Gram
  Salt To Taste
  Garlic 1⁄2 Teaspoon
  Ginger 1 Inch
  Onion 1
  Dhania 2 Teaspoon
  Cinnamon 4
  Cardamom 3
  Red chilies 8 (Remove Seeds & Soak in Water for Half An Hour)
  Boiled eggs 2

Marinate keema with black vinegar and salt for around 45 minutes.
Add the masala paste to the curd, mix them properly and keep aside.
Heat oil in a pan.
Add the finely chopped onions and fry till half done.
Then put the marinated keema in it and cook for around 3 minutes.
Add green peasto it.
Then mix the curd masala paste with it and cook till gravy thickens.
Boil 3 cups of water in a pan.
Add kalanji and ajwain to it.
Add the atta to it.
Remove from fire after 3 minutes.
Knead well when hot by adding little oil to it so that no lumps can be formed.
Make small balls and roll into thick rotis.
Fold them; press from both sides and give them roll shape.
Fry these rolls, put little keema stuffed in each of them and arrange in a plate.
Garnish with green coriander leaves, carrots and sliced boiled eggs and serve hot.
(Best for picnics, parties and can be served as snacks).

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Anonymous's picture
what is black can we chop black vinegar as the recipe suggest.. Plz explain Can we substitute it?
Radzie's picture
Black vinegar is a kind of rice vinegar, usually made from fermented rice or rice wine. However, it can't be chopped as mentioned in the recipe. I think the ingredient list is missing a portion between 2 (finely chopped)and black vinegar, which needs to be fixed.
Keema Roll Recipe