mutton kathi roll

INGREDIENTS

  •For roti

 •Refined flour (maida) 1 cup

 •Salt  to taste

 •Oil 1 tablespoon

 •Baking powder 1/8 teaspoon

•Egg 1

 •For filling

•Egg 8

•Oil  for frying 1 tablespoon

 •Onion ,chopped 1 medium

•Mutton mince (keema) 1 cup

 •Green chilli, chopped 2

 •Salt  to taste

•Garam  masala powder 1/4 teaspoon

•Fresh coriander leaves 1 tablespoon

1

METHOD

Mix together the refined flour, salt, oil, baking powder and egg. Add one-fourth cup of water and knead into a soft dough. Divide the dough into four equal portions and shape into balls. Cover the dough with a damp cloth and set aside for a few minutes. For the filling, heat one tablespoon oil in a pan; add the onion and sauté till light brown. Add the minced mutton, green chillies and salt and cook over medium heat till the mince is cooked and completely dry. Add the garam masala powder and coriander leaves and mix well. Beat the eggs well. Roll out each ball of dough into an eight-inch square chapati. Heat a non-stick pan and place the chapati on it. Place some mince masala in the centre and pour two tablespoons of beaten egg over. Fold in the sides to make a square package. Pour some more beaten egg over and drizzle oil around. Slowly turn the stuffed roti over and pour a little more beaten egg so that the role is covered with egg on all sides. Gently fry over low heat till both sides are golden and crisp. Serve with onions mint chutney or mayonnaise

:)