Ingredients

• For kababs:
• 1\2 kg - boneless mutton or chicken cut into 1-inch pieces
• Mix the following well and rub on boneless meat pieces
• 1/2 cup - drained curd
• 1 tsp - each of ginger-garlic paste
• 1/2 tbsp - lemon juice
• 1 tbsp - oil
• 1 tbsp - raw papaya (ground)
• 1 tsp - chilli powder (to taste)
• 1/2 tsp - salt
• For the dough:
• 1 cup - flour (maida)
• 2 cups - wheat flour
• 1/4 tsp - salt
• 6 - eggs
• For the salad:
• 2 - onions
• 5-6 - green chillies
• Salt and pepper to taste
• Juice of 1 lemon

How to Make Stuffed kathi rolls

• Marinate meat for 8-10 hours.
• Arrange the meat pieces on the skewer.
• Cook on charcoal fire till kababs are tender or cook under the hot grill.
• To make the Nizam rolls:
• Take the ingredients for the dough and knead a tight dough with 1.25 cups of water and keep aside for 1 hour.
• Cut 2 onions into rings.
• Chop 5-6 green chillies.
• Mix and add salt, pepper, juice of 1 lemon and make a salad.
• Make 6 balls of dough.
• Roll big chapattis and cook on both sides.
• Put 1 tbsp oil or ghee on the tawa.
• Break one egg on the cooked chapatti.
• Turn over and fry the side with the egg.
• Take it off the heat. Arrange the kababs in a line; add some onion salad and green chillies on the meat pieces.
• Roll in a paper napkin and serve.