Shahi Egg Rolls



  • Onion
  • Ginger
  • Garlic
  • Chillies
  • Qeema
  • Raisins
  • Almonds
  • Coriander leaves
  • Mint leaves
  • Garam masala
  • Saffron essence
  • Eggs
  • Pistachio


  1. Fry one chopped onion, 1 piece chopped ginger, 4 cloves garlic and 4 chopped chillies in 3 tbsp of ghee till soft.
  2. Add 250 gm cooked Qeema and brown well on all sides.
  3. Mix chopped mint and coriander leaves, 3 tsp fried raisins, 2 tbsp fried and sliced almonds and pistachios, 1 tsp garam masala, 1tsp essence of saffron, mix well and remove from fire.
  4. Beat 5 egg whites and yolks separately.
  5. Season the yolk with salt and fold into the white, along with 11 tbsp flour.
  6. Now heat a flat pan or griddle and grease it well.
  7. Spread 2 tbsps of egg mixture to a thin, round shape.
  8. Fry until firm (but not browned) on both sides and remove onto a plate.
  9. When all the mixture has been used up this way, place a portion of the Qeema filling on one end of each omelette and roll into a tight roll.
  10. Secure with toothpicks and deep fry till golden. Drain and place in a serving dish, covering with tomato sauce.
  11. Garnish with shredded cucumber and beet-root and serve surrounded with crisp wafers or potato chips.

    Source: stylecraze