Kheema Pole/Minced Meat Pattice

Ingredients

• 250 gms Short-grain rice (If unavailable, use any other aromatic rice. Soak it overnight.)
• 5 cups Coconut, grated (Make a fine paste, and strain it using a kora cloth or strainer.)
• 2 tsp Salt
• 2 units Egg
• 250 gms Kheema (Minced meat (beef))
• 2 units Onions (Finely chopped)
• 2 units Tomatoes (Finely chopped)
• 1 tsp Ginger garlic paste
• 1 cup Green peas
• 1 tsp Turmeric powder
• 2 tsp Garam masala powder
• 2 units Green chillies
• 2 tbsp Oil (For frying)

Instructions

1. 1In a vessel, heat oil and add the cut green chillies and finely chopped onions. Fry until the onions are golden brown. Add the tomatoes and cook until soft and pulpy.
2. 2Add the minced meat, green peas, salt, turmeric powder, and garam masala powder to the vessel. Mix well and cook for 10 to 15 minutes. Add grated coconut and mix thoroughly. Cook for an additional 10 minutes.
3. 3Soak the rice overnight. In the morning, grind the rice using coconut milk until smooth. Add eggs and beat well. Season with salt to taste.
4. 4Spread the batter on a tava or pan to form a thin crepe. Place a spoonful of kheema masala in the center and fold the crepe from both sides to enclose the filling.
5. 5Brush some oil over the crepe. Flip and cook for a minute until slightly crispy. Serve the kheema pole hot.