500 gms kheema
2-3 tbsp ginger-garlic paste
2 eggs, beaten separately
1 egg, boiled & cut into pieces
2 green chilies
Salt to taste
1/2 tsp cumin seeds
4-5 cardamoms
Few pepper corns
1/2 tsp mace powder
A small bunch of mint leaves
30 gms almonds
250 gms maida (all-purpose flour)
50 gms ghee or butter

Khasta Kheema

1. Clean the kheema well and mix with cardamoms, black pepper corns, 1 egg, mint leaves and green chilies. Grind it to a smooth paste. To this, add ginger-garlic paste, mace powder; mix and keep aside.
2. Mix maida, cumin seeds, 1 egg, salt, ghee and make a fine dough with little water. Keep aside for 10 minutes. Then make small balls from the dough and roll into thin chapaties.
3. Take a greased baking pan and place a chapati in the baking pan as a bottom layer. Above that place half of the kheema mixture and above that place another chapati. Repeat this step again. Above the chapati layer, sprinkle boiled egg pieces and place another chapati on the top.
4. Bake in an oven at 150 degrees C for 30-35 minutes. (If you don’t have an oven, pour some soil inside the cooker, place this dish, cover the cooker without the whistle on the top and cook for 45 minutes).
5. When its done, remove from the oven, invert it and cut into pieces. Serve hot.
   Serves: 6
   Preparation time: 30-40 minutes (excluding baking time)