Keema Frankie

Roti stuffed with mutton mince stuffing.

New Update
Main Ingredients Mutton mince, Ginger
Cuisine Indian
Course Snacks and Starters
Prep Time 26-30 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Easy
Others Non Veg

Ingredients list for Keema Frankie

  • 1 1/2 cups Mutton mince
  • 2 tablespoons Ginger
  • 1 inch piece Ginger chopped
  • 3-4 cloves Garlic chopped
  • 2 Green chillies chopped
  • 2 medium Onions chopped
  • 2 teaspoons Red chilli powder
  • 1/2 teaspoon Turmeric powder
  • 1 teaspoon Garam masala powder
  • 2 medium Tomatoes chopped
  • to taste Salt
  • 2 tablespoons Fresh coriander leaves chopped
  • 4 tablespoons Coriander and mint chutney
  • 1 teaspoon Chaat masala
  • For roti
  • 1/2 cup Refined flour (maida)
  • 1/2 cup Whole wheat flour (atta)
  • to taste Salt

Method

  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.
  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.
  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.
  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.
  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.
  6. Sprinkle some chaat masala powder. Roll the roti and seal the open edges with a toothpick. Serve hot.

Nutrition Info

Calories 1471
Carbohydrates 128.1
Protein 76.4
Fat 72.5