Lehriya Mirch

This dish is inspired by Masterchief India.  

• Maida – 1cup
• Refined Oil – For frying
• Ajwain – 1 tsp
• Salt – 1/2tsp
• Ghee – 70 gm
• Onion – 1 large (minced)
• Ginger – ½” piece
• Green chilli – 1 nos. (finely chopped)
• Lamb mince – 250 gms
• Cashew nuts – 5-6pieces
• Green peas – 1/3cup (boiled)
• Salt – to taste
• Black Pepper powder – to taste
• Jodhpuri mirch or Jalapeno peppers – 4no.s (slit and deseeded)
• Egg  - 1 no.(beaten)

1. Knead a dough using maida, oil, salt, ajwain along with water into a stiff dough. Keep aside.
2. In a wok fry onions in ghee till brown, then add ginger and chopped green chillies. Cook further and season it.
3. Add minced meat and brown thoroughly, stirring all the time to prevent sticking. Cool when cooked. Break up lumps if any, then add roasted cashew bits, tender green boiled peas, salt and pepper.
4. Stuff the cooled kheema into deseeded Jodhpuri mirch.
5. Roll the dough and cut into long strips (3/4” wide) with a pizza cutter or knife. Systematically wrap the chillies sealing as you go along with beaten egg.
6. Heat oil in a kadhai and deep fry till crisp and golden brown, then drain on absorbent paper towels and serve with chutney.


Note: 
         1.If you want this dish for vegetarian people, you can use mashed potato instead of minced meat.   
         2.  To increase the value you can add more vegetables or panner also.
         3. Do not deep fry in high heat , do it medium or low heat.
         4.  For outer cover make thin strips.