How to make Keema Frankie - Roti stuffed with mutton mince stuffing.

This recipe is from the book Any Time Temptations.

Main Ingredients : Mutton mince, Ginger (अदरक)

Cuisine : Indian

Course : Snacks and Starters

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Keema Frankie

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.    

For more recipes related to Keema Frankie checkout Seekh Kabab, Parsi Mutton Cutlets, Masala Keema Roll, Masala Keema Buns . You can also find more Snacks and Starters recipes like Chole Canapes, Idada, Corn Pops, Khire Ke Pakore.

Keema Frankie Recipe Card

Keema Frankie

Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Easy

Taste : Spicy

Ingredients for Keema Frankie Recipe

  • Mutton mince 1 1/2 cups

  • Ginger 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


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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MasterChef Sanjeev Kapoor

Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.