How to make Keema Frankie -
Roti stuffed with mutton mince stuffing.
This recipe is from the book Any Time Temptations.
Main Ingredients : Mutton mince, Ginger (अदरक)
Cuisine : Indian
Course : Snacks and Starters
यह रेसिपी हिंदी में पढ़ने के लिए Click Here
For more recipes related to Keema Frankie checkout Seekh Kabab, Parsi Mutton Cutlets, Masala Keema Roll, Masala Keema Buns . You can also find more Snacks and Starters recipes like Bun Puri Kathal Ke Masaledar Kabab Over Loaded Potato Skins jain misal
Keema Frankie Recipe Card
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.
Prep Time : 26-30 minutes
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Spicy
Ingredients for Keema Frankie Recipe
Mutton mince 1 1/2 cups
Ginger 2 tablespoons
Ginger chopped 1 inch piece
Garlic chopped 3-4 cloves
Green chillies chopped 2
Onions chopped 2 medium
Red chilli powder 2 teaspoons
Turmeric powder 1/2 teaspoon
Garam masala powder 1 teaspoon
Tomatoes chopped 2 medium
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Coriander and mint chutney 4 tablespoons
Chaat masala 1 teaspoon
For roti
Refined flour (maida) 1/2 cup
Whole wheat flour (atta) 1/2 cup
Salt to taste
Method
Step 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.
Step 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.
Step 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.
Step 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.
Step 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.
Step 6
Sprinkle some chaat masala powder. Roll the roti and seal the open edges with a toothpick. Serve hot.
Nutrition Info
Calories : 1471 Kcal
Carbohydrates : 128.1 gm
Protein : 76.4 gm
Fat : 72.5 gm
Other : 0
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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.
