Ingredients
Samosa roti whole 4
Roasted mince ½ kg
Fresh cream ¼ cup
Eggs 2 + 2
Ingredients for mince filling
Mince ½ kg
Onion 1 cup chopped
Ginger garlic 1 tsp heaped
Chili powder 1 tsp
Salt 1 tsp
Coriander powder 1 tsp
All spice 1 tsp
Lemon juice 2 tbsp
Green chilies chopped 4
Coriander leaves chopped 4 tbsp
Oil 2 tbsp
Method for mince
Heat 2 tbsp oil, add 1 cup chopped onion, fry till light pink, add 1 tsp Ginger garlic, 1 tsp Chili powder, 1 tsp Salt, 1 tsp Coriander powder, 1 tsp All spice and 2 tbsp Lemon juice, cover and cook till mince tender, lastly add 4 tbsp coriander leaves and 4 chopped green chilies. Remove and keep aside, beat 2 eggs and ¼ cup cream together, put 1 samosa roti on flat surface, brush all over with egg and cream paste, cover this with another samosa roti, brush egg and cream paste over second roti, sprinkle about half cup prepared mince, cover with 3rd samosa roti, spread egg and cream paste, then spread the prepared mince, sprinkle some chopped hara masala, cover with the 4th samosa roti, apply with cream and egg paste, now start to roll at one end, roll tightly like a Swiss roll, wrap in foil and refrigerate for a few hours, cut fingers wide slices of the rolls and put in a plastic container with plastic between layers. Freeze when required, do not thaw beat 2 eggs dip each piece in egg and shallow fry over moderate heat till light golden, serve hot with chatni.
Samosa roti whole 4
Roasted mince ½ kg
Fresh cream ¼ cup
Eggs 2 + 2
Ingredients for mince filling
Mince ½ kg
Onion 1 cup chopped
Ginger garlic 1 tsp heaped
Chili powder 1 tsp
Salt 1 tsp
Coriander powder 1 tsp
All spice 1 tsp
Lemon juice 2 tbsp
Green chilies chopped 4
Coriander leaves chopped 4 tbsp
Oil 2 tbsp
Method for mince
Heat 2 tbsp oil, add 1 cup chopped onion, fry till light pink, add 1 tsp Ginger garlic, 1 tsp Chili powder, 1 tsp Salt, 1 tsp Coriander powder, 1 tsp All spice and 2 tbsp Lemon juice, cover and cook till mince tender, lastly add 4 tbsp coriander leaves and 4 chopped green chilies. Remove and keep aside, beat 2 eggs and ¼ cup cream together, put 1 samosa roti on flat surface, brush all over with egg and cream paste, cover this with another samosa roti, brush egg and cream paste over second roti, sprinkle about half cup prepared mince, cover with 3rd samosa roti, spread egg and cream paste, then spread the prepared mince, sprinkle some chopped hara masala, cover with the 4th samosa roti, apply with cream and egg paste, now start to roll at one end, roll tightly like a Swiss roll, wrap in foil and refrigerate for a few hours, cut fingers wide slices of the rolls and put in a plastic container with plastic between layers. Freeze when required, do not thaw beat 2 eggs dip each piece in egg and shallow fry over moderate heat till light golden, serve hot with chatni.
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