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Black and white kheema rolls
Method
- Boil mince. Soak chana dal in water for one hour.
- Grind mince and drained dal with all other ingredients given under filling.
- Form into sausage like kabab.
- Make a dough with maida, water and salt. Roll out thin rounds of the dough.
- Cut into half cm. strips and attach to each kabab into a spiral fashion.
- Gently deep fry so that the dough ribbon remains intact.
Ingredients:
For the filling:
1/2 kg. minced mutton
3 tbsps. chana dal
2 onions
1 cup coriander leaves
1/2 tsp. turmeric powder
Oil for frying
1 tsp. ginger-garlic paste
1 tsp. chilli powder
Salt to taste
For the dough:
1 cup refined flour (maida)
Water as required
Salt to taste
RECIPES BY REHANA KHAMBATY
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