KEEMA BAIDA ROTI

KEEMA BAIDA ROTI

This is an all time favourite Ramzan Special recipe but can be enjoyed equally in this rainy season with a hot cup of Tea/Coffee.

INGREDIENTS FOR ROTI (OUTER COVERING):

1.  Maida (all purpose flour) 2cups
2. 3tbsp oil
3. salt to taste
4. water enough to knead the flour

 (mix all the above ingredients and knead into a soft dough. cover with a damp kitchen towel and keep aside) 

INGREDIENTS FOR FILLING:

1. 250gm keema(mutton/chicken)
2. ginger garlic
3. 5-6 green chillies 
4. salt to taste
5. chopperise ginger garlic green chillies mix with keema and salt to taste and keep aside.
6. 3 medium onions very finely chopped 
7. 2tsp garam masala powder
8. 4 eggs
9. oil/ghee for frying
10. corriander and mint leaves chopped
11. red chilli powder

METHOD:
  
            I a wide non stick pan heat 1tsp oil/ghee, add the marinated keema and cook till dry and done.(do not cover while cooking)
Allow the keema to cool down completely  add all the other powdered spices,chopped onions,chopped corriander and mint adjust salt to taste.
Roll out thin chappaties from the kneaded dough(as this as possible, 12inch diameter approx)
Beat eggs with seasoning and add to the keema mixture. Place 2-3 tbsp over the chappati and fold the chappati from all sides making a rectangle (as shown in the pic above) immediately shallow fry in a non stick pan from all the sides  till light golden brown and crisp. Repeat the same for the remaining dough and keema.
Serve hot with mint chutney