|
Ingredients
|
For 4
|
For 100
|
|
Refined flour
|
115gms
|
2.8kg
|
|
Eggs
|
1
|
12
|
|
Milk
|
145ml
|
3.6litre
|
|
Salt
|
5gms
|
30gms
|
Sieve flour and salt into a bowl. Make a well in the centre,
add the beaten yolk of egg and milk. Beat well to form a smooth batter and let
it stand for an hour. Beat egg white stiff. Fold it into the batter and prepare
pancakes. Fill with prepared filling. Fold envelope fashion. Dip in egg, coat
with breadcrumbs and deep fry. Serve hot.
Filling:
|
Ingredients
|
For 4
|
For 100
|
|
Mutton
|
500gms
|
12.5kg
|
|
Potatoes
|
225gms
|
5.6kg
|
|
Onions
|
55gms
|
1.36kg
|
|
Salt
|
to taste
|
80 – 100gms
|
|
Pepper
|
a pinch
|
15gms
|
|
Ginger
|
3 – 5gms
|
100gms
|
|
Fat
|
10gms
|
225gms
|
|
Coating:
|
|
|
|
Eggs
|
1
|
12
|
|
Breadcrumbs
|
115gms
|
1.8kg
|
|
Fat to fry
|
|
|
Boil mutton in just enough water till tender. Mince mutton.
Chop onions fine. Peel and grate ginger. Boil and mash potatoes or dice into
small pieces. Heat fat in a large pan. Saute onions and ginger. Add meat,
potatoes, salt and pepper and mix thoroughly. Remove from fire and use as
required.
