KHEEMA WRAPS

Kheema is a spicy and delicious minced meat preparation which is usually served with chapathis, rotis or naan. To make this wonderful combination, a perfect on the go meal, we can make chapathi into wraps using kheema as a filling. Here we have used beaten egg to seal the wraps and prevent the kheema mixture from coming out.Vegetarians can replace the kheema filling with potato mixture and egg with maida + water mix.


Ingredients

For the wrap
2 cups flour
½ tsp salt
Water for kneading

For the Kheema filling
200 gms Minced meat (kheema)
1 big onion chopped
1 tsp ginger paste
1 tsp garlic paste
2 tomatoes pureed
1 cinnamon
1 cardamom
¼ tsp lemon juice
1 tbsp oil
1 tsp red chilli powder
Coriander and mint leaves
½ tsp salt

For sealing
1 egg

Method

First begin by kneading the dough for the wraps. For this take flour, salt in a bowl, add water little by little and knead to form a soft and smooth dough. It should neither be too firm nor too loose. Cover with a lid and set aside.

Meanwhile prepare the kheema filling. For this heat oil in a pressure cooker, add cardamom, cinnamon, onions and saute till the onions turn slightly golden. Then add garlic paste, ginger paste, chilli powder, tomatoes and salt. Mix well and cook for a minute. Then add minced meat, mix well and allow it to blend well with the masalas. Finally add ½ cup of water along with coriander and mint leaves. Close the lid and cook for 10 minutes. Open the lid, add lime juice and water if necessary and bring to a boil. Reduce the heat and cook for 5 minutes. When most of the water has evaporated and it has a thick gravy consistency, switch off the gas and allow it to cool.

Keep the kheema ready in a bowl and beat the egg separately and keep this ready as well. Take one ball of the dough and roll to form a chapathi, apply egg along the circumference of the chapathi and place the filling in the center in the shape of a rectangle. Carefully fold the sides to form a rectangle. The egg will seal the wrap. Once done heat a tava and cook the wrap on both sides, applying generous amounts of butter or oil. In the same way prepare all the other wraps. Serve hot.

Note

This recipe makes 8 wraps. But depending on the quantity of kheema filling and the size of the chapathis the number of wraps may vary.