Keema Pauruti with Masala Chai

Instructions

1. 1

   Prepare the Keema Filling

   • Heat 2 tbsp of vegetable oil in a pan over medium heat. Add the finely chopped onion and sauté for 4-5 minutes until soft and translucent.
   • Add the ginger and garlic pastes, and chopped green chilies. Cook for 1 minute until the raw aroma disappears.
   • Add the mutton keema to the pan. Use a spatula to break up any lumps and cook for 5-7 minutes until the keema changes color from pink to brown.
   • Stir in the turmeric powder, red chili powder, garam masala, and 3/4 tsp of salt. Mix thoroughly.
   • Continue to cook for another 8-10 minutes, stirring occasionally, until the keema is fully cooked and all the moisture has evaporated. The mixture should be completely dry.
   • Turn off the heat, stir in the chopped coriander leaves, and transfer the filling to a bowl to cool completely.
2. 2

   Assemble the Sandwiches

   • Lay out the 8 slices of bread on a clean surface. You can trim the crusts if you prefer a softer texture.
   • Divide the cooled keema filling equally among 4 of the bread slices, spreading it evenly to the edges.
   • Place the remaining 4 bread slices on top to form sandwiches. Press down gently but firmly to seal them.
3. 3

   Prepare the Egg Wash

   • In a wide, shallow dish (large enough to dip a sandwich), crack the 2 eggs.
   • Add the milk, the remaining 1/4 tsp of salt, and the black pepper powder.
   • Whisk vigorously until the mixture is smooth and uniform.
4. 4

   Fry the Keema Pauruti

   • Heat the ghee in a large, flat-bottomed pan or tawa over medium-low heat.
   • Take one assembled sandwich and quickly dip it into the egg wash, coating both sides. Do not let it soak, as this will make the bread soggy.
   • Immediately place the egg-coated sandwich onto the hot pan.
   • Shallow-fry for 3-4 minutes on each side, until the exterior is a deep golden brown and crisp.
   • Remove from the pan and place on a wire rack to prevent it from becoming soggy. Repeat the process with the remaining sandwiches, adding more ghee to the pan as needed.
5. 5

   Serve

   • Once all the paurutis are fried, slice them diagonally into triangles.
   • Serve immediately while hot with tomato ketchup, kasundi (Bengali mustard sauce), or a fresh mint chutney.