Shahjahani Rolls

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

240 calories 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 Healthy Fried chicken in curry sauce, Best Sukkha Jheenga (Dry Prawns), Easy Superb Fish Kababs

Rate This Recipe


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.