It’s been a while since I have cooked something new or treated the family. The days have been passing like a whirlwind and I haven’t gotten the time to make an effort.
I had a pack of mutton kheema and had planned to make my famous burgers then realised the kheema wasnt enough as burgers for all of us. Then was confused between kheema stuffed breads or baida roti and this Crispy Mohammed Ali road street fare won hands down.
Alifya guided me on the process and then I just added a bit of this and that and here is this crispy flavourful dish paired beautifully with some green chutney.
Makes 10 4″ Square roti pockets
500 gms kheema
1 big onion chopped
Paste – 3 green chillies, 10 garlic and 1″ ginger
Dry Masalas – 1.5 tbsp corainder powder, 1 tbsp jeera powder 1 tbsp chilli powder, 1/2 TSP haldi, 1 tsp garam masala
1/2-1 lime juice
1/2 cup water
1 cup atta
1 cup maida
2 tbsp oil
1 big onion chopped
Handful chopped coriander
Chopped chillies optional
- Make a soft roti dough and leave it to rest covered for 30 mins.
- Heat oil, add the onions and fry till they are about to turn brown.
- Add the ginger garlic chilli paste and fry it well.
- Add the kheema and bhuno on high heat
- Lower flame, Add all the dry Masalas and salt and sautee it well
- Add little water and cover and cook. Squeeze some lime at the end.
- Once the kheema has cooked well, dry it out and shut the gas. Let it cool.
- Beat the eggs and add little salt and the chopped coriander and onions.
- Section of the dough into 10 balls.
- Oil the platform and press the ball gently with your fingertips to form a round thin roti. U can also use a belan for the same.
- Put a couple of tablespoons of the kheema right in the center of the roti. Don’t pile it but spread it out. Ensure its only in the center leaving enough space to wrap.
- Add 2 tea spoons of the egg mix on top of the kheema.
- Fold the roti over the kheema, first one side then the other then the sides. Ensure the rotis edges when folding over should be very thin. You can trim off the excess dough. Fold it like an envelope.
- Heat oil and gently place the folded side down on the tawa.
- Cook on a low flame, be generous with the oil. Its important to cook on low flame so that the raw egg inside is cooked as rhe folds also are cooked through.
- Drizzle some oil and Flip over. Continue cooking in this matter.
- Towards the end u can increase the flame and get the packets crisp.
- Serve hot with some sliced onions and green chutney.