Kheema Beda Roti





Hack into Chef Marlon Lobo’s Gourmet Food 5’iles and cook in 5 easy steps.

Inspired by Eden’s Bohri Muslim cuisine from Candolim, here is a special dish to celebrate Ramzan. Flash cooked mutton mince with delicate flavours, it does make a great snack.



Mutton mince – 200gm

Spring onions – 1 no.

Mint – 2 tbsp

Chopped coriander – 1tbsp

Ginger garlic paste – 1 tsp

Chopped Green chili – 1 no.

White vinegar – 1 tsp

Onion sliced – 1/2 no.

Turmeric – 1/4 tsp

egg – 1 no.

Salt & Pepper – to taste

Oil – 2 tbsp

Roti dough – for 2 chapatis


  1. Begin your recipe by collecting your mise en place.
  2. Marinate the mutton mince with the chopped spring onions, mint, coriander ginger garlic, chopped green chilis, vinegar, salt & pepper. Leave aside for 20 min.
  3. Add the oil to a pan & place over medium heat. Once hot, add in the sliced onions, turmeric & then the mutton mixture & sauté till the mutton is cooked. Once cooked take off the flame & cool.
  4. Roll out the dough & cook on a lightly greased pan. When half cooked, dip each paratha in the beaten egg & continue cooking till done. Once both the parathas are done place on a chopping board & stuff with the mutton mixture.
  5. Serve with mint chutney & mango pickle!!
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