Keema With Chappati - Roti Canai

Preparation  15 mins

Cooking 25 mins

Serves 8 persons

Components

1/2 kg lean chicken/lamb, finely minced
2 tbsp cooking oil


1 tsp cumin seeds

2 medium-sized onions, finely cleaved

1 tbsp ginger powder

1 tbsp garlic powder

200 g solidified blended vegetables

2 tbsp coriander powder

1 tbsp cumin powder

1 tbsp garam masala

Salt to taste

2 medium-sized tomatoes, cut into cubed size of 1.5 centimeters.

1 lime, squeezed

Coriander leaves, finely cleaved for embellishing

8 solidified chapattis or roti pratas, (May have the capacity to get solidified Roti Pratas/Roti Canai from asian nourishment store or markets)

Process

Warmth the cooking oil in a wok on medium warmth.
Include the cumin seeds and sear for one moment. Include the onions. Sear till a pale brilliant shading. Include the ginger and garlic glues and sear for another moment.

Include the minced meat and blended vegetables and all the powdered flavors:- coriander, cumin, garam masala and salt to taste.

Keep on searing the minced meat, blending frequently to avoid consuming. This should take around 5 to 7 minutes.

Include the tomatoes, blend and cook till delicate.

Kill the fire, include the lime squeeze and keep blending.

To get ready Roti Prata/Roti Chappatti

On another stove warm skillet and sear solidified chapatti or roti prata on the two sides.

Place 2-3 tablespoons of the cooked minced lamb topping and move off the chapatti/roti pratas

Serve hot.