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4.5 cups - flour, sifted
1 cup - vegetable oil
1.5 lb - lean mutton, minced
4 tsp - soya sauce
9 oz cellophane noodles, boiled & chopped in 1/4 inch sections
3.5 tbsp - scallions, chopped
2 tsp - fresh ginger, chopped
1 tbsp - sesame oil
1 tsp - five-spice powder
1 tsp - MSG
salt to taste
How to Make Mutton Tarts
Mix the mutton with of the salt, Soya sauce and stock.
Stir in one direction until it becomes a paste.
Then add the cellophane noodles, scallions, ginger, MSG, sesame oil, and five-spice powder and blend well.
Divide the filling into 10 portions. Set aside.
Dissolve salt in 10.5 oz of water.
Stir the water into the flour to make a dough.
Knead well. Let stand for a while.
Roll the dough into a long roll and cut into 10 round pieces.
Roll out each round into thin circle.
Add 1 portion of the filling to the center of the piece and seal it.
Repeat until all the dough and filling are used.
Heat the oil in a pan to about 230 degrees F, or until small bubbles appear around a piece of ginger or scallion green dropped into the oil.
Add the tarts and fry over low heat for 5 minutes, or until the bottoms are brown.
Turn the tarts over and continue to fry for 5 more minutes. Repeat until all the tarts are fried, drain well, and serve.
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Shruti J is an experimental cook and blogger who loves to adapt new versions of old recipes.