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

This recipe is from the book Fun Food For Fussy Kids.

Main Ingredients : Mutton mince (keema) , Green peas (frozen)

Cuisine : Delhi

Course : Snack

Kheema Matar Roll

The city of Delhi, being a conglomerate of different cultures, can serve people with Bengali preparations, north Indian sweets or the Punjabi delicacies with equal panache.
Half of the Delhi population consists of Punjabis, owing to the vicinity of Punjab and having Pakistani immigrants. Thus the abundance of Punjabi food, which is a mixture of vegetarian and non-vegetarian preparations, is easily available here!  For gourmets, Delhi is synonymous with Mughlai cuisine, Frontier cuisines and tandoori chicken.  
Delhi is famous for its many popular roadside eateries which serve a wide variety of delicacies from paranthas, chaat to kebabs and a number of mithais. 

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 : Medium

Ingredients for Kheema Matar Roll

  • Mutton mince (keema) 300 grams

  • Green peas (frozen) 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.

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