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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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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 4391 Calories from Fat 2908

% Daily Value*

Total Fat 328 g505%

Saturated Fat 63.9 g319.3%

Trans Fat 0 g

Cholesterol 288.6 mg96.2%

Sodium 911.7 mg38%

Total Carbohydrates 258 g85.8%

Dietary Fiber 42.3 g169.3%

Sugars 64.5 g

Protein 128 g256.8%

Vitamin A 42.5% Vitamin C 289.7%

Calcium 96.1% Iron 65.3%

*Based on a 2000 Calorie diet


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Keema Roll Recipe