Ingredients non vegetarian 20 servings

• 30 cooked Parathas

• 1 1/2 kg mince
• 1 finely chopped (fried till golden & drained)
• 1 tbsp garam masala powder
• 1 1/2 tbsp red chilli flakes
• 1 tsp dhaniya (coriander) powder
• 1 tsp black pepper powder
• Salt to adjust your taste
• 1 1/2 tbsp ginger/garlic paste
• 1 cup curd
• 2 shredded potatoes
• a lit coal
• 1/2 tsp oil

• 1 cup shredded cabbage
• 2 very finely chopped onions
• 5 shredded cucumber
• 1 tsp of my khajoor ki chutney/per roll 
• 1/2 tsp chilli sauce 

Directions

1. Mix and marinade the mince with all it's ingredients except the last 3 over night.
2. Next morning Add the shredded potatoes & put the marinated mince in a non stick pot with a lid and cook over medium heat until all the water has evaporated.  
3.  keep frying until it is dry yet moist.
4. Remove from heat & allow to cool.
5. On a small piece of foil put the lit coal & drizzle it with the oil, as soon as the fume moves up cover the pot wit a lid (for 20 min)
6. Now take each paratha, add approx 2 tbsp Kebab top it with a little cabbage, onion shredded cucumber then top it with Kahjoor chutney and chilli sauce roll it out and wrap it in a foil.
7. Keep doing this until you are done with 30 rolls.
8. Serve warm or cold with chips, mint chutney  & drinks. 

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