Keema Wali Roti

Ingredients

Filling
1.5lbs minced beef
4-5 finely chopped green chilies
1/2 cup cilantro
2 medium onions finely chopped
1/2 cup mint chopped
1.5 tspn salt
1.5 tspn red chilli powder
1 tspn crushed pepper flaked
1 tspn dried pomegranate seeds
1 tspn of dry mango (katai) powder
1 tbsp garlic powder
1 tbsp crushed coriander seeds
1 tbsp crushed cumin

Dough
5 cups Flour (atta)
.5 tspn salt
Water for kneading into dough

Directions

Combine ingredients for dough. Knead dough until it no longer sticks. Place in air tight container and put in fridge for 4-5 hours.

Then combine all the ingredients for filling save for the salt. Add salt fifteen minutes before making the roti.

Roll dough into balls. Roll out the balls into a flat round shape.

Separate filling into portions the size of meatballs.

Place filling in center of rolled dough. Pinch all sides of dough around filling like a pouch. Then flatten with hands and delicately roll.

Place on hot gridle and flip dough after edges start to take shape. Once flipped add a tspn of butter on the newly flipped side. Flip again with butter side down. When roti is golden brown it is ready to serve. One roti per person. This makes 10-12 rotis.