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How to make Kheema Matar Roll - A chatpata roll - popular kheema matar rolled in roti

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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
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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 Carrot And Mushroom Medley, Double Dhamaka Chicken Chaat, Pudina Chicken with Mango Sauce, Dry Manchurian.

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Kheema Matar Roll Recipe Card

Kheema Matar Roll
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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.

Also try out these recipes from Indian Cuisine like Boondi Vegetable, Masala Chaas, Farali Aloo ki Sabzi, Makai Palak.

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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 www.sanjeevkapoor.com 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.