10 September, 2014
Chicken Kheema Rolls
by Thrity Yazdi Tantra
Add vinegar, Jaggery, kismis (raisins) and cashew nuts to Kheemo for extra flavor.
Make it dry (without water) and added a spoonful of butter for a little smoothness and taste.
Use ready pastry sheets, cut them off in triangle put in a spoonful of kheema at the broad base and folded them carefully.
First fold the two sides over the kheema and then continue to roll them till the pointed end sealing with little water.
Bake them as the pastry sheet instructions on box.