Lamb Kathi Roll

Ingredients

  • 300 gms- Mutton Seekh Kebab (pre-cooked)
  • 30 ml – Oil
  • 30 gms- Onion julienne
  • 30 gms – Capsicum (julienne)
  • 30 gms- Tomato (julienne)
  • 2 gms- Green Chilli (chopped)
  • ¼ Tsp- Cumin powder
  • ¼ Tsp – Chat Masala
  • 1/8 Tsp- Kashmiri Mirch Powder
  • ¼ Tsp- Black Salt
  • To taste – Salt
  • 1 Tsp- Coriander (chopped)
  • 1/8 Tsp- Garam Masala
  • 1 Table spoon- Ghee
  • 2 Nos- Eggs
  • 2 Nos- Roomali Roti(pre-cooked)
  • 60 ml – Mint Chutney
  • 100 grams Laccha salad
  • 60 ml – Mint Chutney
  • 60 ml – Tamarind Chutney

Method of Preparation

  • Heat oil in a pan and sauté juliennes of onion, bell pepper and tomato. Add dry spices like cumin powder and kashmiri mirch powder and seasonings like chat masala and black salt . Put sliced lamb seekh kebab and finish with chopped coriander.
  • Heat some ghee on a griddle and heat roomali roti on one side and pour a beaten egg on it. Spread the egg all over the roomali and place the seekh kebab mixture over it. Put some mint chutney on the mixture and tightly roll the wrap.
  • Cut the wrap diagonally into two. Place it on a plate.
  • Serve hot with laccha salad, mint and tamarind chutneys.