Aakakarakai: The Tangy Mutton Keema Hot Rolls

  • Serving: 3
  • Difficulty:


  • Serving
    3 people
  • Preparation
    10 mins
  • Cook time
    20 mins
  • Passive time
    10 mins


  • 250 gms Zappfresh Mutton Keema

  • 200 gms Teasel Gourd

  • 250 gms Maida (All purpose flour)

  • 120 gms Butter

  • 120 gms Onion Paste

  • 120 gms Onion (chopped)

  • 120 gms Tomato Pieces

  • 1 Tbs. Ginger-Garlic Paste

  • 0.5 tsp Turmeric Powder

  • 1 Tbs. Red Chili Powder

  • 2 nos Green Chilies

  • 100 gms Coriander Leaves

  • 0.25 tsp (or as required) Salt

  • 500 ml Refined Oil


Cut the teasel gourds into fine pieces. Also fine chop the coriander leaves. Add butter to all purpose flour (maida) and prepare a thick dough adding slight water if required. Add 200 ml of oil to a frying pan and heat. Saute the onion pieces until brown. Add the onion paste, turmeric powder, ginger-garlic paste and fry. Add tomato pieces and simmer in medium flame till tomato pieces become tender. Finely chop the green chilies and add to the above. Add the teasel gourd pieces also and fry till oil shows up. Now add the Zappfresh Mutton Keema, red chilly powder, chopped coriander leaves and salt. Mix well and fry until oil shows up. Add some water and cook till the keema is cooked well. Remove the preparation into a plate and allow to cool. Prepare medium sized poories with the all purpose flour dough, spread the keema preparation on each poori and roll. Close the rolls on all sides. Add the remaining refined oil to a deep bottomed pan and heat. Transfer the rolls one after another into the boiling oil and deep fry till they turn into golden brown in color. Serve hot with hot and sweet sauce.

Journey Info