Beef Keema Rolls
Ingredients
1 lb ground beef
1/4 cup finely chopped onion
1 tablespoon oil
1 teaspoon ginger paste
1 teaspoon garlic paste
1/2 cup frozen peas
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon cumin powder
1 teaspoon red chili powder
1 tablespoon garam masala
1/2 teaspoon cinnamon
1/2 cup chopped cilantro
Spring roll wrappers
1 tablespoon flour mixed with water (for sealing)
Sauce:
1/4 cup Date Tamarind Chutney
Pinch of Kashmiri chili powder
1-2 tablespoons water
Toppings:
Sev
Chopped red onion
Pomegranate seeds
Cilantro or parsley
Chaat masala
Method
Prepare the beef keema and set aside to cool.
Place a spring roll wrapper diagonally on your board.
Spoon about 1 tablespoon of beef keema onto the bottom corner of the wrapper.
Fold in the sides and roll tightly into a cylinder, using the flour-and-water paste to seal the edge.
Air-fry at 350°F for 20 minutes, or deep-fry in 350°F oil for 3-4 minutes per side until golden and crisp.
Meanwhile, combine all ingredients for the tamarind sauce and bring to a gentle boil.
Arrange the rolls on a plate and top with chutney, sev, red onion, cilantro, and a sprinkle of chaat masala.
Serve warm and enjoy.
In this recipe
