Punjabi Especial mutton roll Recipes

How to Prepare / Make / Cook - Especial mutton roll ?

½ cup sooji. 1 cup maida. 2 tps. Curds. Dash of baking soda. Plain kheema filling. See mutton samosa for the filling in the section entitled tea-time savouries. Vinegar chillies. See chapter entitled pickles and chutneys. 1 big onion, finely sliced. Mango powder. 3 well-beaten raw eggs. Salt and chilli powder to taste.

Blend together maida, suji, baking soda and curds, then add enough warm water to make it into a dough of firm consistency. Cover and set aside overnight. Next day, divide the dough into lemon-sized balls and roll into round puries. Now heat a girdle to smoking and put in 3 tblsps. Ghee. Put in a purie and fry lightly on both the sides. Then take beaten eggs after mixing with salt and chilli powder, and apply liberally on one side of the purie. Turn over that side and fry it to a beautiful golden colour. In this way apply the beaten eggs again on the other side and fry that side too to a golden brown colour. Remove from fire and place kheema filling on one side of the purie, sprinkle on top mango powder liberally, then onion slices and lastly put vinegar chillies on top. Roll into a tight roll, secure with a toothpick and serve immediately.

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