Keema Roll


Keema Roll


For Keema

  • 500g Mutton Mince
  • Whole Wheat Flour
  • 3/4 cup Skimmed Miilk Yogurt
  • 1 tbsp Garlic Paste
  • 1/2 tbsp Ginger Paste
  • 1 tsp Everest Red Chilli Powder
  • 1/2 tsp Everest Garam Masala
  • 1/2 tsp Everest Meat Masala
  • 2 tsp Everest Chaat Masala
  • Salt
  • 2 tsp Oil
  • 8 tsp Coriander and Mint Chutney
  • 1 tsp Chilli Sauce
  • 1 tsp Tomato Sauce
  • 2 medium Onions cut into rings
  • 2 tbsp Lemon Juice

For Roti

  • 1 1/2 cups Whole Wheat Flour
  • 3 tsbp Skimmed Milk Yogurt
  • Salt


  • Mix yogurt, garlic paste, ginger paste, Everest Red Chilli Powder, Everest Garam Masala, Everest Meat Masala and salt.
  • Marinate mutton mince in this mixture for about 30 to 40 mins.
  • Heat oil in a pan. Add marinated mince and cook on medium heat till the mince is cooked and dry.
  • In another bowl mix together whole-wheat flour, yogurt and salt.
  • Add sufficient water to knead into a soft dough.
  • Allow it to rest for 8 to 10 mins.
  • Roll out each portion into 7-inch rotis.
  • Heat a tawa, place a roti on it and roast till brown specks appear on both sides. Set aside.
  • Spread coriander and mint chutney on each roti, dribble some chilli sauce and tomato sauce.
  • Place one portion of mince, some onion rings, sprinkle lemon juice and Everest Chaat Masala.
  • Roll up the rotis and serve the rolls immediately.
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