Recipe by
Total Time:
30-45 minutes
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Bake Recipe
Difficulty: Medium

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How to Make Khud

  • Mix the yoghurt, mince lamb, ginger-garlic paste, coriander powder, red chilly, turmeric and salt and allow it to settle down for 10 minutes.
  • Add the chopped onions to the hot clarified butter, saute till they turn golden brown in colour.
  • Reduce it to low heat and add the mince mixture and saute it for 15 minutes.
  • Add potatoes and saute till the water evaporates.
  • Then add coriander and lemon juice.
  • Divide into 11 equal portions.
  • To serve:
  • Spread the cooked mince on the phulkas.
  • Wrap the stack in a greased silver foil.
  • Place on a baking tray and bake for 8-9 minutes in the pre-heated oven.
  • Cut into wedges and serve the mint chutney.