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Keema Khameeri Roti

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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.
Method:
  • 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

 

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Recent comments

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SRIKUMAR GHOSE CHOUDHURY Posted on Tue Aug 29 2017

Oven needs to be preheated!!

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sarah purcell Posted on Sat Jul 06 2013

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

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Lavitzxd Posted on Sat Jul 06 2013

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

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jkesar13 Posted on Sat Jul 06 2013

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

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totadina ram Posted on Sat Jul 06 2013

oh my God it seems tasty looooove from saudi arabia

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Esunshine hope Posted on Sat Jul 06 2013

middle eastern laham ajeen

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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

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UAEDisaster Posted on Sat Jul 06 2013

Looooool I was just thinking the same

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Salamayamini Posted on Sat Jul 06 2013

Meatzaa!! Yum..

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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.

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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.

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ctaleeya17 Posted on Sat Jul 06 2013

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

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