Deep Fried Mutton Rolls

Recipe by
Total Time:
45-60 minutes
Serves:4
Rated 4 based on 100 votes
4
Cuisine: Indian Recipe
Technique: Deep-Fry Recipe
Difficulty: Medium

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Ingredients

  • 500 gm - lean boneless Mutton
  • 1/4 tsp - ground Sichuan peppercorns
  • 1/2 tsp - scallions, chopped
  • 2 tsp - cornstarch (corn flour)
  • 3 tsp - flour
  • 3 - dried bean-curd sheets
  • 2 cups (500 ml) - vegetable oil for deep-frying
  • 1/4 tsp - spiced pepper and salt
  • 1/4 tsp - MSG
  • 4 tsp - salt

How to Make Deep Fried Mutton Rolls

  • For the Filling:
  • Mince the meat and mix with the salt, ground peppercorns, scallions, ginger, 1/4 tsp of the cornstrach, the MSG and enough water to bind the ingredients together. Set aside.
  • Mix the other 1/4 tsp of cornstarch with the flour and enough water to make a thick paste.
  • Soak the bean-curd sheets in warm water until soft.
  • Take 1 sheet and spread the paste on the upper surface.
  • Spread 1/3 of the meat filling lengthwise down the centre, leaving room at the bottom and on both sides.
  • Fold up the bottom flap and start rolling.
  • Midway, fold the two side flaps towards the centre.
  • Continue rolling and seal the open end with a dab of flour paste.
  • Repeat with the other two rolls.
  • Place the rolls on a heat-proof dish and place in a steamer.
  • Steam until the meat is cooked.
  • Remove the rolls.
  • Wrap each tightly in a piece of clean cheesecloth.
  • Let stand until cool, then unwrap and cut crosswise into 1-inch or 30 mm long sections.
  • Heat the oil in a wok over medium heat to 400 degrees F and deep-fry rolls until reddish-brown.
  • Remove and drain well.
  • Sprinkle with the spiced pepper-salt and serve.