Egg Kheema Roll Recipe

Preparation time : 15 minutes
Cooking time : 25-30 minutes
Servings : 2

For Marinating Mutton Mince
500 gm Mutton Mince
1 cup Curd
1 tsp Ginger-Garlic Paste
½ tsp Degi Red Chilli Powder
¼ tsp Turmeric Powder
½ tsp Coriander Powder

For Mutton Keema
2 tbsp Oil
1 heaped tbsp Ghee
1 tsp Cumin Seeds
1 Black Cardamom
1 fresh Green Chilli – chopped
1 inch Ginger – chopped
2 medium Onion – chopped
Marinated Mutton Mince
few Coriander Leaves – roughly torn
few Mint Leaves – roughly torn
½ Lemon juice

For Roti
½ cup Refined Flour Dough
1 ½ tbsp Ghee

Other Ingredients
1 Egg
Salt to taste
a pinch Degi Red Chilli Powder
1 tsp Ghee
Salted Onion – chopped
1 hard Boiled Egg – grated
1 tsp Mint Chutney
fresh Coriander Leaves

For Garnish
Mint Chutney
Tomato Wedges
Lemon Wedges
fresh Coriander Leaves
a pinch Degi Red Chilli Powder

1 – mix all the ingredients for marination and keep aside for an hour
2 – to cook the mince add spices to hot ghee , add chopped vegetables and sweat , add marinated mince and cook for 30 minutes , add herbs and cook for another 10 mins
3 – make a paratha and put on top of a broken egg till it sticks and is cooked
4 – take off flame , put on a board , add chutney , mince and top with chopped onion (optional ) and grated egg
5 – serve with a salad of your choice.

(Recipe by Chef Ranveer Brar)

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