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Prep Time1 Hour 30 Mins
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Cook Time20 Mins
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Serving6
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Ready In1 Hour 50 MIns
Ingredients
For the Dough
Keema
Directions
Begin with preparing the dough. Firstly, bloom the yeast in warm milk with sugar. Set aside for 10 minutes.
In a bowl add the flour, salt and oil. Mix together before adding the bloomed yeast. Knead the dough until it comes together into a soft ball.
Add 1 tbsp of oil to bring the dough together at the end. Cover and allow to rise in a warm place for 1 hour.
In a pan heat some oil. Add some cumin seeds, ginger garlic paste and green chillies.
Stir for 1 minutes, then add the chopped onions. Braise the onions for 4 minutes on medium heat.
Add the minced chicken, salt, turmeric and black pepper. Cover and allow the chicken to cook.
Add the 1 tbsp chopped coriander, lemon juice and cumin powder. Stir, then take it off the heat. Once the mixture has cooled add the remaining coriander.
Once the dough has risen, divide the dough into 2. Roll out the first half into a large square (0.5mm thick). Sprinkle half of the keema and roll the dough as shown in the video. Cut each roll into 12 equal pieces.
Set the rolls into a baking tin and cover. Leave it to rise in a warm place for 30 minutes. Optionally, brush some egg wash on top before baking.
Bake in the oven for 20 minutes or until golden brown on 180 degrees Celsius.
Conclusion
Pack for an easy picnic treat. This makes a total of 24 rolls.
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