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Sri Lankan Mutton Rolls

5 from 3 votes
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Ingredients
  

Filling

  • 600 gms Potato and I will just boil this till tender
  • 1 tbsp Fennel seeds
  • 1 tsp Cumin seeds
  • 1/2 tsp Mustard seeds
  • 1/2 diced Onion
  • 1/2 cup Curry leaves
  • 1 tbsp sliced green Chillies
  • 300 gms boneless Mutton
  • 1 tbsp Sri Lankan Curry powder
  • 1/2 tsp Turmeric
  • 1/2 tsp Garam Masala
  • 2 tbsps Ginger & Garlic paste
  • Salt to taste
  • 4 large pieces Pandan Rampe/Screwpine leaves
  • 1/2 cup Leeks
  • 1/2 cup Water
  • 1/4 cup chopped Coriander

Crepes

  • 2 cups all purpose sifted flour
  • 3 cups water
  • 2 Eggs
  • Salt optional

Coating

  • 1 cup reserved Batter make more if needed
  • 1 - 2 cups Breadcrumbs

Instructions
 

  • Boil the potatoes till tender & mash when cool
  • Roast the Fennel seeds and grind to a powder
  • Heat some oil and add the Cumin & Mustard seeds
  • Add the Onion and saute till golden brown
  • Add the Curry leaves, green Chillies
  • Add the Mutton and the Chilli & Turmeric powder & Garam Masala
  • Add the Ginger & Garlic paste and saute
  • Add some extra oil if needed and fry the Mutton pieces
  • Add the Pandan leaves
  • Add the Leeks
  • Add the Water and stir
  • Cover and cook for 15 mins or so making sure to stir in between
  • Add the mashed Potato & Coriander, mix and allow to cool
  • Start with the pre sifted Flour, add Water a little at a time and whisk together to blend
  • Add the Eggs and most of the Water
  • Reserve about a cup for later
  • Add the remaining Water in the batter as it thickens towards the end
  • Add some oil to a hot pan, and pour in 1/4 cup of the batter
  • Add it to the centre of the pan, and swirl it all around
  • Allow it to cook, and then turn the pan around and tap it on the board
  • Keep doing this cooking the crepes on one side.
  • Transfer the crepes to another surface where they can cool completely
  • Place the crepe down, cooked side down
  • Add about 2 tbsps of the filling towards the top of the circle
  • Fold the sides over
  • Since we’ve cooked one side, the other side, is semi sticky and is easy to hold together when you fold it
  • Fold over the top, tuck the filling in and roll
  • Again since one side is semi sticky you will not need to add anything to seal the pan roll
  • Roll the whole batch and keep aside
  • Dip the rolls in the left over batter and allow to drain off the excess
  • Dredge in Breadcrumbs
  • Deep fry