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

This recipe is from the book Any Time Temptations.

Main Ingredients : Mutton mince (keema) , Oil (ऑइल)

Cuisine : Mumbai

Course : Snack

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Keema Frankie

If Mumbai seems overcrowded to some, they are not incorrect. This land of opportunity is home for eighteen million people and about half of them - migrants from other cities and towns – live in slums and cling to dreams of making it big in this metropolis. Mumbai is the business, industrial, financial, and celluloid capital of India. Mumbai is the industrial hub of everything from textiles to petrochemicals, and responsible for half of India’s foreign trade. 
And while so many people are on the move, there are bound to be hunger pangs striking at any hour to so many commuters and busy bodies just going about on their daily chores…but there is a mind boggling range of roadside goodies that is hygienically prepared, guaranteed fresh (considering the output, there can be no other way!).

You can also find more Snack recipes like Almond Biscuits, Assorted Finger Sandwiches, Kothimbir Vadi, Vegetable Wontons. Or try out these recipes from Mumbai Cuisine like Dahi Batata Puri, Moong Cha Salad, Bombay Sandwich, Pavbhaji Bun.

Keema Frankie Recipe Card

Keema Frankie
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Prep Time : 26-30 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Keema Frankie

  • 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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