Kandy Mutton Rolls

Ingredients(for 2 medium rolls per serving)

• 200g Lean mutton (minced) (use boneless for best texture)
• 1 medium, finely chopped Onion (Rathu Lunu)
• 1, finely chopped Green chili (Amu Miris)
• 8-10 leaves Curry leaves (Karapincha)
• 2 cloves, minced Garlic
• 1 tsp, grated Ginger
• 1/2 tsp Coriander powder
• 1/2 tsp Cumin powder
• 1/4 tsp Black pepper (freshly ground)
• 1/4 tsp Turmeric powder
• 1 small, mashed Boiled potato
• 1, beaten Egg (for binding)
• 1/2 cup Whole wheat flour (Atta flour for crepes)
• 1/2 cup Low-fat milk
• to taste Salt
• 2 tsp Cooking oil (preferably coconut oil)

Instructions

1. 1

   Prepare the crepe batter by whisking together whole wheat flour, low-fat milk, a pinch of salt, and half the beaten egg. Let the batter rest for 5 minutes.

   5 minutes

   Resting the batter creates softer crepes for rolling.

2. 2

   Heat a non-stick pan and add 1 tsp oil. Pour a small amount of batter to make thin crepes. Cook each side for 1 minute until just set. Set aside.

   5 minutes

   Use minimal oil and keep crepes thin for easy rolling.

3. 3

   In another pan, heat remaining oil. Sauté onion, green chili, curry leaves, garlic, and ginger until fragrant.

   3 minutes

   Cook on a medium flame to avoid burning the spices.

4. 4

   Add minced mutton and cook until browned. Stir in coriander, cumin, turmeric, black pepper, and salt. Cook for 5 minutes until the mutton is cooked through.

   5 minutes

   Break up any lumps for a uniform filling.