How to make Keema Makai Roti -

Mutton mince stuffed maize flour roti.

Sanjeev Kapoor

This recipe is from FoodFood TV channel & has featured on Turban Tadka.

Main Ingredients : Mutton (मटन), Maize Flour

Cuisine : Punjabi

Course : Breads

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Keema Makai Roti

Keema Makai Roti Recipe Card

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Hindi: gosht
What’s a biryani without some succulent pieces of mutton wrapped in a perfect blend of aromatic spices and herbs!? Yes, though other meats being more common, biryani eaters all over the world can easily swear by mutton. And not just biryanis, curries, bakes and all other preparations with this wonderful meat are always special. Did you know, unlike other dishes, a day-old mutton prep will always be all the more tastier on the palate! Try it the next time you plan on to take on this meat.

Prep Time : 0-5 minutes

Cook time : 31-40 minutes

Serve : 4

Level Of Cooking : Moderate

Taste : Spicy

Ingredients for Keema Makai Roti Recipe

  • Mutton 2 cups

  • Maize Flour 4 cups

  • Ginger-garlic paste 2 tablespoon

  • Ghee 2 tbsps +

  • Garam masala powder 1½ teaspoon

  • Red chilli powder 1½ teaspoon

  • Turmeric powder ½ teaspoon

  • Black pepper powder 1 teaspoon

  • Salt to taste

  • Fresh mint leaves 15-18

  • Onions finely chopped 2 medium

  • Green chillies finely chopped 3-4

  • Dried pomegranate seeds (anardana) 1 tablespoon

  • Dried mango powder 1 teaspoon

  • Oil

  • Butter For topping

Method

Step 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.

Step 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.

Step 3

Heat a non-stick tawa.

Step 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.

Step 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.

Step 6

Transfer the keemamakairoti on a serving plate, top with a dollop of butter and serve immediately

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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.