Zainab Khanam
– Minced meat (keema) – Onions, garlic, and ginger – Spices (cumin, coriander, garam masala) – Spring roll wrappers or roti – Oil for frying
– Sauté onions, garlic, and ginger in oil. – Add minced meat and spices, cook until browned. – Let the filling cool before rolling.
– Place a spoonful of keema filling in a wrapper. – Fold and roll tightly, sealing the edges with flour paste.
– Heat oil in a pan. – Fry the rolls until golden and crispy. – Drain excess oil on paper towels.
– Serve hot with mint chutney or yogurt dip. – Garnish with fresh coriander and lemon wedges.
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These keema rolls are a crowd-pleaser and easy to prepare in advance.
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