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Crispy, crunchy papad rolls filled with a spicy and savory minced meat (keema) mixture. A perfect and unique appetizer for parties or a delightful evening snack that comes together in under an hour.
For 4 servings
Prepare the Keema Filling
Assemble the Papad Rolls
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Crispy, crunchy papad rolls filled with a spicy and savory minced meat (keema) mixture. A perfect and unique appetizer for parties or a delightful evening snack that comes together in under an hour.
This indian recipe takes 45 minutes to prepare and yields 4 servings. At 413.09 calories per serving with 26.1g of protein, it's a moderately challenging recipe perfect for snack or appetizer.
Fry the Rolls
Serve
Replace the ground mutton with crumbled paneer, soya granules, or a finely chopped mixture of vegetables like carrots, peas, and potatoes. Ensure the vegetable filling is also cooked until completely dry.
For a lower-fat version, lightly brush the assembled rolls with oil and bake them in a preheated oven at 200°C (400°F) for 10-12 minutes, or until golden and crisp. You can also cook them in an air fryer.
This recipe works equally well with ground chicken or ground turkey for a leaner alternative to mutton.
Ground mutton is a rich source of complete protein, which is essential for building and repairing tissues, muscle growth, and supporting overall body functions.
The blend of Indian spices like turmeric, coriander, and chili powder contains various antioxidants that help protect the body against cellular damage caused by free radicals.
One serving of Keema Papad Rolls (approximately 3 pieces) contains around 400-420 calories. The exact number can vary based on the type of meat used and the amount of oil absorbed during frying.
Keema Papad Rolls are a delicious indulgence but are not considered a health food due to being deep-fried. The mutton provides protein, but the frying process adds significant fat and calories. For a healthier option, try baking or air-frying them.
It's best to serve these rolls immediately after frying to enjoy their maximum crispiness. However, you can prepare the keema filling up to 2 days in advance and store it in an airtight container in the refrigerator. Assemble and fry the rolls just before serving.
This usually happens for two reasons: 1) The keema filling was not dry enough, and the steam from the moisture caused the roll to burst. 2) The papad was soaked in water for too long, making it too soft and fragile to hold the filling.
Plain or lightly spiced urad dal papads work best as they are sturdy and have a neutral flavor that complements the keema. Avoid heavily spiced or masala papads as their flavor might clash with the filling.