Try this Meat Roll form, whether you make tea as a snack or regale as a starter or appetizer. Both will be great to entertain your guests. These undercut rolls are wrapped in manda patti, it would be great to use them with garlic dip and ketchup.
Ingredients
500 beef undercut
2 egg whites
4 orders
3 tbsp bihari kebab masala
2 tbsp raw papaya dough
1 tbsp gusto garlic paste
1 tbsp red chili flakes
1 tablespoon crushed black pepper
Swab to taste
Frying canvas
Spring roll strips as demanded
How to Cook
Undercut beef hammer.
Marinate beef with bomb juice, black pepper, red chili peppers, gusto garlic paste, green papaya paste, Bihari kebab masala and swab.
Set away for 30 twinkles.
Toast a little canvas in a deep visage over medium heat.
Fry the beef pieces for 15-20 twinkles or until the meat is soft.
Sprinkle a slice of beef with the spring strips.
Cover with egg white.
Now toast the canvas in a deep wok over medium heat.
Shindig meat rolls for 4-5 twinkles or until golden brown.
Meat Roll is ready to be fed. HAPPY!!
Furnishing Suggestions
Serve with Chili Garlic Sauce.
