Keema Rotis

That magical bond with grandkids. None like any other.Joyful memories and valuable life lessons.. We are often the family historians, and tutors to these young ones.And they transport us back in time to bicycle rides and cuts and grazes.Pixies and elves and Wee Willie in his nightgown.

Come summer break and lunch is a favorite with both of us.Keema rotis today and  he was an instant fan of them.I love them with "dei" - his way of saying dahi - and butter. And you know Nani, he continued as he lead me to the refrigerator - the box with the blue label that says Greek Yogurt? That's dei. 

Keema Rotis

Keema

750 grams mutton mince

1 onion very finely diced

2-3 pods garlic minced

A teaspoon of grated ginger

1/2 teaspoon cumin seeds

1/2 teaspoon each of red chilli and turmeric powder

1 teaspoon coriander powder

A little garam masala*

Salt

Oil

Whole wheat atta made into a soft dough.

Ghee for making paranthas.

*Please adjust spice levels to your liking- this was made with kids in mind, so there are minimal spices!

Heat oil, splutter cumin, sauté onions, garlic and ginger.

Add mince, break up evenly, and cook- 5 minutes. Lower heat, season,cover and cook on medium heat till well done and water has evaporated.Too much water will make it difficult to roll out rotis.

Cool and fill dough for the rotis.

Divide the dough into equal sized balls.

Roll the dough into a small roti and place keema in the roti.

Wrap dough over keema.

Roll out evenly using a little atta to make sure keema doesn't come out!

Heat griddle, cook rotis flipping and adding a little ghee over at regular intervals so that it's evenly cooked on both sides.