500g mince (lamb/beef/pork)
1 carrot grated
2 boiled potatoes crushed
1 large onion chopped
2 green chilies seeded and diced
4 cloves grated fresh garlic
1 inches of fresh ginger grated
15 curry leaves (torn)
1 small stick of cinnamon ( or 1 tbsp ground cinnamon)
3 Tbs of soy sauce
1 Tbs of vinegar
1 tsp Garam Masala
1 tsp ground coriander
1 tsp Ground cumin
1 tsp Turmeric
1 tsp hot chili powder
1/2 tsp chili flakes
Half a lime juice
2 Tbs of Tomato Ketchup
Salt and pepper
2 cups plain flour
2 cups eggs
2 cups milk
1. Boil potatoes in salted water and crush them with a potato masher.
2. Put mince, carrot potatoes, onion, chilies, garlic, ginger, curry leaves and cinnamon in a pot and cook through for about 10 minutes on a medium heat.
** There should be some moisture from the carrots and onions, but the potatoes will soak up a lot of this. **
3. Add Garam Masala, ground coriander, ground cumin, turmeric, chili powder, chili flakes to the meat and cook for another two minutes on a low-medium heat.
4. Add Soy sauce, vinegar, lime juice and ketchup and stir. Add salt and pepper to taste. Take the pan off the heat and cover with a lid.
1. Mix eggs, milk and sifted flour until you have a medium, fully mixed batter.
2. Pour two ladles into a separate bowl and leave to one side.
3. Tip a ladle of batter into a hot pan and cook just enough so the pancake is pliable, DO NOT cook until golden. The pancakes should still be white in colour.
4. Place pancake on a wooden board and spoon a heaped table spoon of the filling onto the pancake.
5. Roll the pancake so all sides are closed. (Roll from bottom to the middle, fold in the sides and from from middle to top.) Pictures to follow…
** Roll while pancake is still hot, this will allow the pancake to stick together. **
6. Repeat until all batter is used.
7. Dip the rolls into the batter we left to one side in step two and then dip into bread crumbs.
8. Deep fry the rolls in hot vegetable oil until golden brown.