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

Kheema Matar Roll Recipe Card

Kheema Matar Roll

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 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 Masala Cheese Kachori, Bar-Be-Cued Corn , Paneer Sandwich, Khaas Seekh.

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


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.