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Bombay Roti or Anday Ki Roti

Posted Apr 19 2009 11:43pm


225 g wheat flour
2 teaspoon salt
100 g minced meat ( kheema )
8 eggs
4 tablespoon chopped coriander leaves
4 tablespoon chopped mint leaves
4 green chillies, deseeded and chopped fine
A little water for kneading the dough
2 tablespoon ghee or oil for shallow frying


1, Boil minced meat ( kheema ) with one teaspoon salt until tender. Remove from heat. Add coriander leaves, mint leaves and green chillies to the minced meat and mix well. Divide the mixture into eight portions and keep aside.

2, Sift wheat flour with one teaspoon salt. Gradually add water and mix well. Knead to a soft pliable dough. Cover the dough with a damp cloth and keep aside for 20 minutes or keep in an airtight container.

3, Knead the dough again and divide into eight equal portions . Shape them into a 12.5 cm square on a floured surface.

4, Spread one portion of the minced meat filling in the centre of the rolled out dough. Pat and pull the rolled out dough a little to make it into a thin 15 cm square.

5, Lightly beat eggs and pour a little beaten egg in the centre of the square. Spread the egg evenly over the minced meat mixture. Now fold the four sides of the chapati over towards the centre.

6, Heat a tawa and bake the stuffed roti over a low heat. Shallow fry, adding a little ghee or until well browned on both sides.

7, Spread the remaining beaten egg over it and fry on a tawa till done and crisp. Similarly prepare the remaining rotis.

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