Ingredients

• 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

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