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Shahjahani Rolls Recipe

Shahjahani Rolls is a popular Indian Starter
Author :
On :
Monday, 10 July, 2017
Category :
Non-Vegetarian Recipe
Course :
Starter Recipe
Cuisine :
Indian Recipe
Technique :
Deep-Fry Recipe
Difficulty :
Servings :
Serves 6
Rated 4 based on 100 votes


  • 8 eggs
  • 3 tbsps - Milk
  • salt and chilli powder to taste
  • Oil or Ghee for frying
  • For Filling:
  • 1 medium sized Onion (sliced)
  • 1 piece Ginger (chopped)
  • 4 Green chillies (chopped)
  • 500 gms - mixed Meat mince
  • 50 gms - blanched Almonds
  • 50 gms - Cashewnuts
  • 12 Mint leaves
  • 1 tbsp each of Garam Masala and coriander powder
  • 2 large handfuls of Coriander leaves
  • 25 gms - Pistachios (blanched and sliced)
  • Salt to taste
  • How to Make Shahjahani Rolls:

    1. Heat 4 tbsps of ghee and fry the onion, ginger and chillies till soft.
    2. Add the mince and cook till dry and crumbly.
    3. Cover with a little hot water, add salt, and continue cooking till the mince is tender and dry.
    4. Remove from fire, cool and grind to a paste along with the almonds, cashew nuts, garam masala, coriander powder, mint and coriander leaves.
    5. Then mix in the sliced pistachios and set aside.
    6. Beat the eggs till fluffy, add the milk, salt, chilli powder, and beat well again.
    7. Set one-fourth of the beaten egg mixture aside.
    8. Form the mince into 24 rolls.
    9. Grease the pan and heat well. Then pour in 2 tbsps of egg mixture and spread in to a thin, round shape.
    10. Cook till the underside turns golden.
    11. Remove the omelette and place on a board.
    12. Use up all the eggs in the same way, making thin omelettes out of them.
    13. Now cut the omelette into strips, each as wide as a kebab.
    14. Place each kebab on the fried side of the strip and roll tight. Seal each roll with a thin paste made with a mixture of 1.5 tsp flour and 1 tbsp water).
    15. Set aside for one hour.
    16. Then dip the rolls in the leftover beaten egg, cover well in crumbs and deep fry to a golden brown.


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