New Update
| Main ingredients | Mutton mince, Oil, Ginger, Garlic, Onion, Green chillies, Cumin powder, Turmeric powder, Red chillin powder, Curry powder, Potatoes, Refined flour, Curry leaves, Dried breadcrumbs, Tomato ketchup |
| Cuisine | Sri Lankan |
| Course | Snacks and starters |
| Prep time | 35-40 minutes |
| Cook time | 30-35 minutes |
| Serve | 4 |
| Taste | Savoury |
| Level of cooking | Easy |
| Others | Non vegetarian |
Ingredients
- 400 grams mutton mince
- 2 tablespoons oil + for deep frying
- 1 tablespoon finely chopped ginger
- 1½ tablespoons finely chopped garlic
- 1 medium onion, finely chopped
- Salt to taste
- 2 green chillies, chopped
- 1 teaspoon cumin powder
- ½ teaspoon turmeric powder
- 1 teaspoon red chilli powder
- 1½ tablespoons curry powder
- 2 medium potatoes, cut into ½ inch cubes
- 1 cup refined flour (maida)
- 10-15 curry leaves
- Thick refined flour slurry as required
- Thin refined flour slurry as required
- Dried breadcrumbs for coating
- Tomato ketchup to serve
Method
- Heat oil in a non-stick pan, add ginger and garlic, mix and saute for 1-2 minutes.
- Add onion, mix and sauté well. Add salt, mix and saute till onion turns golden brown.
- Add green chillies, mix and saute for 1 minute.
- Add mutton mince, mix and sauté for 1-2 minutes. Cover and cook for 1-2 minutes.
- Add cumin powder, turmeric powder, red chilli powder and curry powder, mix and sauté for 3-4 minutes.
- Add potatoes and 1½ cups water and mix well. Cover and cook on low heat for 8-10 minutes.
- Meanwhile, take refined flour in a large bowl, add salt and 2 cups water and whisk till a smooth and thin batter is formed.
- To make each roll sheet, heat a non-stick tawa. Pour a ladleful of the batter and spread it in a circular motion to make a disc. Cook for 1 minute and take it off the heat.
- Add curry leaves to the mutton mixture and mix well. Take the pan off the heat and allow to cool slightly.
- Heat sufficient oil in a kadai.
- To make each roll, place a roll sheet on the worktop, place a portion of the mutton mixture on one side, fold the sides, apply some thick refined flour slurry on the edges and tightly roll it into a log.
- Dip each roll in the thin refined flour slurry and coat with breadcrumbs.
- Gently slide in the rolls, two at a time, into hot oil and deep-fry till golden brown and crisp. Drain on absorbent paper.
- Arrange the rolls on a serving platter and serve hot with tomato ketchup.
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