Shahjahani Rolls

Recipe by
Total Time:
1 hour 30 minutes
Serves: 6
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

Take a look at more Starter Recipes. You may also want to try Kerala Style Fried Fish, Oil Free Tandoori Chicken, Chicken Malai Kebab , Deep Fried Spring Chicken

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  • 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.