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Keema Frankie

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Roti stuffed with mutton mince stuffing.

This recipe is from the book Any Time Temptations.

Preparation Time : 26-30 minutes

Cooking time : 31-40 minutes

Servings : 4

Keema Frankie

Main Ingredients

Mutton mince (keema) , Oil

Cuisine

Mumbai

Course

Snack

Level Of Cooking

Medium

Ingredients

  • Mutton mince (keema)
    1 1/2 cups
  • Oil
    2 tablespoons
  • Ginger chopped
    1 inch piece
  • Garlic chopped
    3-4 cloves
  • Green chillies chopped
    2
  • Onions chopped
    2 medium
  • Red chilli powder
    2 teaspoons
  • Turmeric powder
    1/2 teaspoon
  • Garam masala powder
    1 teaspoon
  • Tomatoes chopped
    2 medium
  • Salt
    to taste
  • Fresh coriander leaves chopped
    2 tablespoons
  • Coriander and mint chutney
    4 tablespoons
  • Chaat masala
    1 teaspoon
  • For roti
  • Refined flour (maida)
    1/2 cup
  • Whole wheat flour (atta)
    1/2 cup
  • Salt
    to taste

Method

Step 1


Heat the oil in a non stick pan, add ginger, garlic and green chillies and sauté for one minute. Add half the onions and sauté for two to three minutes or till they turn golden.

Step 2


dd the minced meat, red chilli powder, turmeric powder and garam masala powder and cook stirring continuously till the mince is nearly cooked. Add tomatoes and salt and continue to cook for a few more minutes.

Step 3


When the mince is completely cooked, add the coriander leaves, cover with a lid and remove from the heat. For the roti, sieve refined flour, whole-wheat flour and salt into a bowl. Add sufficient water and knead into a soft dough.

Step 4


Cover it with a damp cloth and let it rest for ten minutes. Divide the dough into eight equal portions and roll into round balls. Roll out each ball into a thin roti of six inch diameter. Heat a non stick tawa and cook the rotis on either side.

Step 5


Place a portion of the cooked mince in the centre of each hot roti. Sprinkle some of the remaining onion and coriander and mint chutney.

Step 6


Sprinkle some chaat masala powder. Roll the roti and seal the open edges with a toothpick. Serve hot.

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