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Teasel gourd kheema rolls
Published On: 20 Mar 2011
English: All Purpose Flour
tamil: Maida Maavu
malayalam: Maida Mavu
telugu: Maida Pindi
kannada: Maida Hittu
for more details, click the name of the ingredient
telugu: Allam / Allamu / Sonthi
kannada: Shunti / Alla / Ashi Shunti / Ardraka
hindi: Adrak / Adu / Soonth
Gujarati: Aadu / Soonth
Urudu: Adrak / Adhrak
English: Turmeric Powder
kannada: Arashina / Harasina Pudi
hindi: Haldi / Hardhar
Gujarati: Hardhar / Haldi
Marathi: Halad / Halede
Oriya: Haladi Gunda
Punjabi: Haldar / Haldi
English: Green Chillies
tamil: Pachchii Milagai
telugu: Patchimirapa / Pachchi Mirapakayalu
kannada: Hasi Menasinakai
hindi: Hara Mircha / Hari Mirch
Bengali: Kancha Lanka / Maricha
Konkani: Jeevisaang / Tanrni Mirsang / Tanrni Miriyasang
Marathi: Pachchai Milagai
Oriya: Lila Marcha
English: Cilantro / Coriander Leaves
tamil: Kothamalli Ilai / Malli Ilai
malayalam: Kothamalli Ila / Malli Ila
telugu: Kothimeera / Kothamalli Kooraku
kannada: Kottambari Soppu
hindi: Hara Dhania Ke Patte / Dhania Patha
Bengali: Dhonay Patha
Gujarati: Kothmir / Dhana
Konkani: Kottambari Pallo
Oriya: Dhania Patra
Punjabi: Hara Dhania
Bengali: Laban / Noone
Cut the teasel gourds into fine pieces. Also fine chop the coriander leaves.
Add butter to all purpose flour (maida) and prepare a thick dough adding slight water if required.
Add 200ml of oil to a frying pan and heat. Saute the onion pieces until brown. Add the onion paste, turmeric powder, ginger-garlic paste and fry. Add tomato pieces and simmer in medium flame till tomato pieces become tender.
Finely chop the green chillies and add to the above. Add the teasel gourd pieces also and fry till oil shows up.
Now add the mutton kheema, red chilly powder, chopped coriander leaves and salt. Mix well and fry until oil shows up.
Add some water and cook till the kheema is cooked well. Remove the preparation into a plate and allow to cool.
Prepare medium sized poories with the all purpose flour dough, spread the kheema preparation on each poori and roll. Close the rolls on all sides.
Add the remaining refined oil to a deep bottomed pan and heat. Transfer the rolls one after another into the boiling oil and deep fry till they turn into golden brown in color.
Serve hot with hot and sweet sauce.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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