|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).