Keema Baida Roti (mince meat hand pies)

Directions

Roti with cumin seeds

1. Add the oil, salt and cumin seeds to the flour and mix with your fingers to form a bread crumb like texture. 

   
   

2. Start adding water, little by little. As you add water, mix with your hands and bring the dough together.  You may need more or less water depending on the kind of flour (white or wheat).

3. Knead the dough for 5-7 minutes to develop the gluten. I have used my KitchenAid and dough hook for this step. Once done, the dough should be smooth. Press the dough with your fingers, it should leave an impression.

4. Make 5-10 balls of dough, grease them and let it rest covered for 20 minutes. 

Minced meat

1. In a medium pan, add meat and saute on medium heat breaking the meat as you cook. Cook for 10- 15 minutes till meat is no longer pink and is fully cooked through. Add chopped chilis and cook for another minute. Add chili powder, garam masala, cumin powder, turmeric and salt and stir to combine.

2. Set meat aside to cool.  If the meat is hot, it will be hard to handle the dough once you layer in the meat. 

Egg Filling

1. Add egg to a small bowl and beat slightly. Add chopped cilantro and onion. Set aside.

Making the hand pies

1. Heat a  griddle to medium heat.

2. Take a ball of dough and roll it into a thin square. Leaving the rest of the dough covered so it doesn't form a crust.

3. Place some of the meat filling in the center of the dough and top with 1 teaspoon of egg mixture.  *Optional - add shredded cheese

4. Carefully fold all sides of the roti to form a square. Pick up the stuffed square carefully and place it on the heated griddle.

   Cook on medium heat on both sides till crisp and lightly browned.

5. Cut the squares into triangles and serve hot.