INDIAN MEAT PASTRY ROLL

INDIAN MEAT PASTRY ROLL 

INGREDIENTS

FOR DOUGH

MAIDA / ALL PURPOSE / PLAIN FLOUR- 3 CUPS
EGG- 1
SALT- 1 TABLESPOON
WATER- 3/4 CUP

OIL- 4 CUPS

FOR MEAT 

MINCED MEAT- 1/2 KG

ONIONS- 3; FINELY CHOPPED

GINGER - GARLIC PASTE - 2-3 TABLESPOONS
CURRY LEAVES - 2 SPRIGS
GREEN CHOLLIES- 3- 5 CHOPPED


SALT- 1 TABLESPOON

GARAM MASALA / ALL SPICES POWDER- 1 TABLESPOON

CORIANDER POWDER- 1 TABLESPOON
TURMERIC POWDER- 1/4 TABLESPOON

SHORTENING OR BUTTER - 2 TABLESPOONS


PREPARATION

DOUGH

MIX FLOUR, EGG, SALT AND WATER
KNEAD WELL INTO A SMOOTH FIRM DOUGH

PUT VEGETABLE OIL IN A DEEP TRAY 

DIVIDE DOUGH INTO SMALL BALLS

PUT THEM IN TRAY AND COVER THEM WELL WITH OIL

COVER WITH A WET CLOTH

KEEP ASIDE FOR 4 HOURS


FOR MEAT MASALA

FRY ONION IN SHORTENING OR BUTTER UNTIL GOLDEN

FRY GINGER -- GARLIC PASTE, CURRY LEAVES, GREEN CHILLIES FOR 3-4 MINUTES

ADD MINCED MEAT , ALL POWDERS, SALT 
FRY FOR 15 MINUTES IN MEDIUM FLAME

STIR WELL

BAKING

PREHEAT OVEN TO 200 DEGREES CELSIUS FOR HALF AN HOUR

OIL THE TRAY 
PUT 1 DOUGH BALL
SPREAD IT USING FINGER TIP TO FORM A VERY THIN RECTANGLE

FOLD TO FORM HALF A RECTANGLE

NOW FOLD FROM RIGHT TO LEFT 

PLACE 1 TABLESPOON OF MEAT FILLING ACROSS 1 SIDE OF THE SQUARE

FOLD THE OTHER SIDE TO COVER FILLING

PRESS TO CLOSE

ARRANGE IN OVEN TRAY

BAKE AT 200 DEGREE C FOR 30 MINUTES