1 hour 30 minutes
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3 tbsps -
salt and chilli powder to taste
1 medium sized
500 gms - mixed
50 gms - blanched
50 gms -
1 tbsp each of
and coriander powder
2 large handfuls of
25 gms -
(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.
Bawarchi of the Week
Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.