How to make Kheema Matar Roll -
A chatpata roll - popular kheema matar rolled in roti
This recipe is from the book Fun Food For Fussy Kids.
Main Ingredients : Mutton Mince, Green peas (हरे मटर)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to Kheema Matar Roll checkout Seekh Kabab, Parsi Mutton Cutlets, Masala Keema Roll, Masala Keema Buns . You can also find more Snacks and Starters recipes like Paneer Frittata Oats With Dryfruits In Milk Vegetarian Meatballs-SK Khazana Tandoori Pomfret
Kheema Matar Roll Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 26-30 minutes
Cook time : 1-1.30 hour
Serve : 4
Level Of Cooking : Moderate
Taste : Mild
Ingredients for Kheema Matar Roll Recipe
Mutton Mince 300 grams
Green peas 1/2 cup
Whole wheat rotis 4
Oil 3 tablespoons
Onions chopped 2 large
Garlic chopped 5 cloves
Ginger grated 1/2 inch piece
Green chilli minced 1
Coriander powder 1 teaspoon
Cumin powder 3/4 teaspoon
Red chilli powder 1/2 teaspoon
Salt to taste
Garam masala powder 1/2 teaspoon
Butter 2 tablespoons
Green chutney 4 teaspoons
Tomato ketchup 2 tablespoons
Lemon juice 2 teaspoons
Fresh coriander leaves chopped 2 tablespoons
Chaat masala 1 tablespoon
Method
Step 1
Heat the oil in a non-stick pan and add half the onions and sauté till lightly browned. Add the garlic and stir-fry for a minute. Add the mutton mince, ginger, green chilli, coriander powder, cumin powder and red chilli powder.
Step 2
Sauté for five minutes, breaking up any lumps if formed. Add three-fourth cup of water, bring to a boil. Cover, lower the heat and simmer for half an hour. Add the peas, salt, garam masala powder and another one cup of water.
Step 3
Mix well and simmer, covered, for about ten minutes till the peas are cooked well. Take a roti, apply butter and green chutney evenly. Spread the kheema filling.
Step 4
Drizzle some tomato ketchup and lemon juice. Sprinkle fresh coriander, remaining onions and chaat masala. Roll tightly so that the filling remains secure in the roti. Wrap in an aluminium foil and serve.
Nutrition Info
Calories : 1749 Kcal
Carbohydrates : 107.5 gm
Protein : 76.7 gm
Fat : 112.3 gm
Other : Vitamin B12- 7.8mcg
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