|Kheema||1 Cup (16 tbs)|
|Green peas||1⁄2 Teaspoon|
|Red chilies||8 (Remove Seeds & Soak in Water for Half An Hour)|
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).
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