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From @Sanjeev Kapoor Khazana

Jaffna Mutton Roll

45 min · Serves 4

45 mintotal
25 minhands on
22steps
4servings

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Ingredients

For the mutton filling

  • 2 tbsp oil
  • 1 tbsp chopped garlic
  • 1/2 cup finely chopped onion
  • 2 green chillies, finely chopped
  • 250 g minced mutton
  • Salt to taste
  • 1/2 tsp cumin powder
  • 1 tbsp Jaffna curry powder (or roasted curry powder)
  • 1/2 cup finely diced potatoes, boiled
  • 1/4 cup water
  • A few curry leaves

For the roll wrapper

  • 1 cup refined flour (maida)
  • 1/4 tsp salt
  • 1 1/4 cups water

For assembling & coating

  • 2 tbsp refined flour mixed with water (flour slurry)
  • 1/2 cup cornflour mixed with
  • 1/2 cup water (cornflour slurry)
  • 1 cup breadcrumbs
  • Oil for deep frying

Method

For the mutton filling

  1. Heat oil in a pan over medium heat.

  2. Add chopped garlic and chopped onion, and cook until golden brown, 2–3 minutes.

  3. Stir in chopped green chillies and cook for another 30 seconds.

  4. Add minced mutton and salt, and sauté until the meat changes colour, 1–2 minutes.

  5. Add cumin powder and curry powder, stirring continuously to coat the meat, 3–4 minutes.

  6. Add boiled diced potatoes and water, mixing well.

  7. Stir in curry leaves, cover with a lid, and let it simmer until the water dries up and mutton is fully cooked, 8–10 minutes.

  8. Turn off the heat and allow the filling to cool completely.

For the roll wrapper

  1. In a mixing bowl, combine refined flour, salt, and water.

  2. Whisk continuously until a smooth, thin batter forms with no lumps.

  3. Heat a non-stick crepe pan over medium heat.

  4. Pour a ladleful of batter onto the pan and swirl to form a thin sheet (crepe).

  5. Cook until the edges lift slightly and the crepe turns translucent, 1–2 minutes. Do not flip or brown.

  6. Remove from pan and allow to cool on a plate. Repeat for remaining batter.

For assembling & coating

  1. Lay a cooked crepe sheet flat on a clean board.

  2. Place a generous portion of cooled mutton filling along one edge.

  3. Brush flour slurry on the edges to seal, then roll tightly into a cylinder.

  4. Dip the prepared roll in cornflour slurry to coat evenly.

  5. Immediately roll it in breadcrumbs until fully covered on all sides.

  6. Heat oil in a deep pan for frying over medium heat.

  7. Fry the rolls in batches until golden brown and crispy, 3–4 minutes.

  8. Drain on paper towels and serve hot.

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