Minced meat seekh roll

Minced meat seekh roll
I had run out of tomatoes & was wondering what to cook for lunch! It was then that i came across this sanjeev Kapoor's recipe. It turned out to be so delicious that for once even the poor eater ate more than the usual quota of rotis & agreed that it was not only light & delish but at the same time quite filling too!;)) As for me i over ate as usual!;))) & i have decided to skip......................... .................................... my evening cup of tea!! So you thought it was dinner that i was planning to skip???!! no way!!:)) ha!ha!ha!
Ingredients:
Cooked chappatis - 8, green chutney - 1/2 cup, chaat masala - 1 1/2 tsp, coriander leaves - half a bunch , chopped, mint leaves - half a bunch, eggs - 2, lightly beaten with a pinch of turmeric & salt to taste( opt),
onion - 1, sliced, carrot - 2, cut into match sticks, green chillies - 2, chopped( i used fresh red chillies)

For the kebabs:
Minced meat - 300 gms, onion ( large) - 1, finely chopped, green chillies - 2, finely chopped, chopped coriander leaves - 3 tbsps, turmeric powder - 1/4 tsp, chaat masala - 1 1/2 tsp, garam masala - 2 tsps, ginger - 1 inch piece, ground to a paste, salt to taste, oil for shallow frying.
Take all the ingredients in a large bowl & mix ( using fingers)till well blended, cover & allow to marinate for about two hours. Now shape into long rolls, shallow fry or grill till golden & cooked through. Drain & reserve.

For the green chutney :
Here i took the easy way out !;) Instead of preparing the chutney from scratch , this is how i did it.
Chutney podina masala ( MDH brand ) - 2 1/2 tsp, plain yogurt - 1 /2 cup.
Combine the yogurt & chutney powder to form a thick smooth paste & keep aside.
For the roll:

Place a chappati on the chopping board. Brush about 2 tbsps of beaten egg on one side of it & put it on the heated tawa, the egg brushed side facing downwards. After a few seconds, remove & place it on a plate, brush with the green chutney( on the eggy side of it) , arrange some carrots, onions, mint, coriander & green chillies on one end of the roti. Place a kebab over the veggies, sprinkle some chaat masala ( generously) over the kebab & roll up the chapati to form a tight roll. Secure one end of the roti with aluminium foil to prevent the filling from spilling out & serve immediately. Repeat the same procedure with the rest of the rotis!
Adapted from Sanjeev Kapoor's recipe!
Enjoy!!:))