Farmaas

CREDITS

Rec & pic cred: @mama_taught_me_well

INGREDIENTS

1 x 30 large sheets springroll pastry6-8 eggs (beaten)
Filling-2kg mutton mince3 large onions (grated, water squeezed out) 3 tablespoon ghee (Clarified butter) 1 teaspoon cumin seeds2 tablespoon red ginger garlic masala 2 teaspoon chilli powder1 ½ teaspoon salt1 teaspoon dhana powder1 teaspoon jeeroo powder1⁄2 teaspoon turmeric powder½ bunch fresh dhania (coriander) (finely chopped- or may leave out if you wish)

METHOD

1. Heat ghee (Clarified butter) in pot and add cumin seedw. 2. When it sizzles, add in the spices and chillies and braise till fragrant, then add in washed & drained mince.3. As is cooking keep breaking up with a spoon so mince does not lump up, until mince is almost cooked. 4. Now add in onions and keep mashing further till mince resembles crumby texture and all the liquid has reduced.5. Once cooked and properly, leave aside to cool and add in chopped dhania (coriander).6. Brush one sheet with egg. 7. Spoon on mince.8. Place another sheet over, pressing the sides closed.9. Firmly roll into swiss roll. 10. Brush another sheet with egg, and roll this around the swiss roll. Thus using 3 sheets per roll. 11. Proceed till all rolls are formed.12. Leave in fridge to chill and firm up.13. Slice 1 finger thick slices with a sharp serrated knife.14. Freezer suitable now.15. Dip in beaten egg before shallow frying till golden brown.#mamataughtmewellrecipes
Note: I dip in beaten egg & fine breadcrumbs before freezing. I find the crumbs reduces the oil seeping into the pinwheel.
Makes 10 rolls, I.e. +/- 8 dozen slices

POSTED ON

08 May 2018

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