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Aromatic Kheema Patra with soft rotli and gut-friendly dahi – a protein-packed, homestyle comfort food delight!

A savory and spicy fusion snack where tender minced mutton is slathered onto colocasia leaves, rolled, steamed, and then pan-fried to crispy perfection. It's a unique appetizer that combines the technique of Gujarati Patra with the rich flavors of Mughlai Kheema.
Serving size: 4 pieces

A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
Serving size: 2 rotlis

Creamy, tangy, and rich homemade yogurt, a staple in every Indian household. This simple recipe uses just two ingredients to create perfect, thick dahi every time, ideal for raitas, curries, or enjoying plain.



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Aromatic Kheema Patra with soft rotli and gut-friendly dahi – a protein-packed, homestyle comfort food delight!
This gujarati dish is perfect for dinner. With 951.3899999999999 calories and 44.34g of protein per serving, it's a nutritious choice for your meal plan.
Prepare the Colocasia Leaves
Create the Kheema Filling
Assemble the Patra Rolls
Steam the Rolls
Shallow Fry the Slices
Temper and Serve
Prepare the Dough
Rest the Dough
Divide and Roll
Cook the Rotli on the Tawa
Puff the Rotli on Direct Flame
Finish and Serve
Serving size: 1 cup
Boil and Thicken Milk
Cool Milk to the Right Temperature
Inoculate with Starter
Set the Dahi to Ferment
Chill and Serve