sanjay thumma Vahchef with Indian food videos inspires home cooks with new recipes every day.

Keema Khameeri Roti


Rasam Pepper

Rasam or Chaaru or Saaru is a South Indian soup, traditionally prepared using tamarind ju...

Oats Chicken Mughlai

Oats Chicken Mughlai

Oats Chicken Mughlai is from ancient times of mughal cuisines with blend of spices and me...


Drumstick Brinjal And Moong Dal Curry

A combination of dal and curry in one recipe. It is a spicy and popular gravy prepared in...


Crouton And Corn Chat

Bread chaat, Corn chaat, Bread and mixed veg chat, Instant crouton and corn chat....

Prawns Masala Potato Fry

Prawns Masala Potato Fry

Potatoes with prawns give their unique flavour and richness to the masala combined in the...


Cheese Pearls Pulao

This pulao is a visual delight with lightly browned cashew nuts. Moti pulao is truly a de...

Keema Khameeri Roti Recipe, How To Make Keema Khameeri Roti Recipe

Keema Khameeri Roti is a fermented dough roti topped with a spicy keema mix. This roti tastes delicious when had with any spicy chutney or as it is.

About Recipe

How to make Keema Khameeri Roti

(32 ratings)
42 reviews so far
Prep time
10 mins
Cook time
20 mins
Total time
30 mins
Keema Khameeri Roti
Author : Vahchef
Main Ingredient : Lamb
Servings : 4 persons
Published date : February 14, 2019

Ingredients used in Keema Khameeri Roti
• Coriander leaves (chopped) - 1/2 bunch.
• Mint leaves (chopped) - 1/2 bunch.
• Garlic(chopped) - 4 clove.
• Onion(chopped) - 1 numbers.
• Mince meat - 250 grams.
• Milk - 1/2 cup.
• All purpose flour - 1 cup.
• Sugar - 1 tablespoon.
• Salt - to taste.
• Butter milk - 1/4 cup.
• Garam masala - 1 tea spoon.
• Chilli powder - 1 tea spoon.
• Tomatoes (chopped) - 2 numbers.
• Egg - 1 numbers.
• Ghee - 1-2 tea spoon.
  • Take a bowl, add buttermilk, salt, sugar, all-purpose flour, mix this well and rest it for overnight (to ferment).
  • In a bowl, add fermented batter, milk, all-purpose flour, salt, mix it and knead it for 4 minutes then rest it for 5 minutes.
  • After that, add ghee, again knead it for 5 minutes and cover it and let it rest for 2 hours.
  • Take a bowl, add minced meat, chopped onion, chopped garlic, chopped mint leaves, coriander leaves, salt, garam masala powder, chili powder, chopped tomatoes, egg and mix it well
  • Take the dough and divide them into equal portions
  • Take one portion and spread with fingers on the plate.
  • Then add the mincemeat mixture, also add some oil on the top, place the roti on the griddle and cook for 2 minutes on a slow flame, then transfer it onto abaking tray, bake them at 250 centigrades for 7 to 8 minutes.

Now keema khameeri roti is ready to serve.

Cooking with images


Comments & Reviews


You need to login to post a comment. Click here to login.

Recent comments

profile image

SRIKUMAR GHOSE CHOUDHURY Posted on Tue Aug 29 2017

Oven needs to be preheated!!

Reply 0 - Replies
profile image

sarah purcell Posted on Sat Jul 06 2013

You are a very nice cook .... I like u :D

Reply 0 - Replies
profile image

Lavitzxd Posted on Sat Jul 06 2013

I would call that a pizza, it looks supergood anyways :)

Reply 0 - Replies
profile image

jkesar13 Posted on Sat Jul 06 2013

Y do u make so yummy food chef? My mouth is drooling :)

Reply 0 - Replies
profile image

totadina ram Posted on Sat Jul 06 2013

oh my God it seems tasty looooove from saudi arabia

Reply 0 - Replies
profile image

Esunshine hope Posted on Sat Jul 06 2013

middle eastern laham ajeen

Reply 0 - Replies
profile image

MikeTheBarber63 Posted on Sat Jul 06 2013

I have never seen this method of fermentation and I will try it. Your meat topping looks great and obviously this dough would be great for a variety of meat or vegetable toppings. I am new to Indian cooking, is paneer ever used in combination with ot

Reply 0 - Replies
profile image

UAEDisaster Posted on Sat Jul 06 2013

Looooool I was just thinking the same

Reply 0 - Replies
profile image

Salamayamini Posted on Sat Jul 06 2013

Meatzaa!! Yum..

Reply 0 - Replies
profile image

Serkan E Posted on Sat Jul 06 2013

In the old times people used to make bread like this by making use of sourdough. This is much healthier than using regular yeast, because its not harmful for your intestines. Google 'sourdough' or check it on YouTube for more info.

Reply 0 - Replies
profile image

Serkan E Posted on Sat Jul 06 2013

Btw...this keema bread must be the ancestor of Turkish pizza called Lahmacun, what is so popular in Turkey and the a Middle East.

Reply 0 - Replies
profile image

ctaleeya17 Posted on Sat Jul 06 2013

Question though....what if we dont have an.oven?

Reply 0 - Replies


Be the first to know about Our Recipes and Foods: Subscribe to Newsletter