Keema Makai Roti

Mutton mince stuffed maize flour roti. This recipe is from FoodFood TV channel

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Keema Makai Roti
Main Ingredients Mutton , Maize Flour
Cuisine Punjabi
Course Breads
Prep Time 0-5 minutes
Cook time 31-40 minutes
Serve 4
Taste Spicy
Level of Cooking Moderate
Others Non Veg

Ingredients list for Keema Makai Roti

  • 2 cups Mutton
  • 4 cups Maize Flour
  • 2 tablespoon Ginger-garlic paste
  • 2 tbsps + Ghee
  • 1½ teaspoon Garam masala powder
  • 1½ teaspoon Red chilli powder
  • ½ teaspoon Turmeric powder
  • 1 teaspoon Black pepper powder
  • to taste Salt
  • 15-18 Fresh mint leaves
  • 2 medium Onions finely chopped
  • 3-4 Green chillies finely chopped
  • 1 tablespoon Dried pomegranate seeds (anardana)
  • 1 teaspoon Dried mango powder
  • Oil
  • For topping Butter


  1. Heat mutton mince in a non-stick pan, add ginger-garlic paste, ghee, garam masala powder, red chilli powder, turmeric powder and black pepper powder and mix well. Add salt and mix well. Cook till the mutton is done.
  2. Add mint leaves and mix well. Transferinto a bowl, mash lightly with the back of spoon, add onions, green chillies, pomegranate kernels and dried mango powder and mix well. Add maize flour and mix well. Add 2-3 tbsps lukewarm water and knead into dough.
  3. Heat a non-stick tawa.
  4. Divide the dough into small portions and shape into balls. Place a plastic sheet on the worktop, drizzle oil and spread it all over. Place each dough ball on it and pat with your finger tips to a small roti.
  5. Place each roti on the hot tawa and cook till brown specks appear. Flip and drizzle ghee on top and flip again. Drizzle ghee on the other side too and cook, turning sides, till both sides are evenly done.
  6. Transfer the keemamakairoti on a serving plate, top with a dollop of butter and serve immediately

Nutrition Info

Calories 3330
Carbohydrates 358.1
Protein 132.4
Fat 151.6