Chicken Boneless Keema – 1/2 kg.
Bread Medium Size
Potato – 1, Ginger Paste – 3 spoon
Salt to taste, Green chilli 6,
Coriander oil to fry bread rolls
Add salt, chillies, keema, ginger & garlic past in a pan. Boil it on the stove till water evaporated. Add Betel leaf, coriander and boiled potato, mix it well & make it in to small balls & keep aside. Take a pan with oil, boll it – Dip the bread pieces into water, squeeze it and in between that keep the keema ball & cover the keema ball with wet bread allow it to fry in the oil, serve with tomato sauce.
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