Crispy meat bread rolls recipe

Method

Thoroughly wash the meat pieces and strain excess water. Place the meat in a pressure cooker. Add turmeric powder, salt, and a little water. Cook for about 5 to 6 whistles or until the meat is tender.

Turn off the flame and let the pressure release naturally. Once the pressure has been released, remove the lid and continue cooking over a medium flame until any excess water evaporates. Set the cooked meat aside to cool.

In a separate pot, boil the potatoes in enough water until they are soft enough to mash. Once cooked, peel the potatoes and mash them using a hand masher. Set aside.

Using a blender, mince the cooked meat in small batches for a few seconds. Set it aside.

Finely chop the onions, ginger, garlic, and green chillies. In a frying pan, heat two tablespoons of coconut oil. Once hot, add mustard seeds and let them splutter. Add the chopped onions, garlic, green chillies, and a sprig of curry leaves.

Sauté over a medium flame until the mixture turns lightly golden. Add a pinch of salt to help with the cooking, which should take about 7 to 8 minutes.

Add the minced meat to the pan and mix thoroughly, then stir-fry for another 7 to 8 minutes. Then, add pepper powder and garam masala and mix well.

Incorporate the mashed potatoes and chopped coriander leaves into the meat mixture. Combine well and set aside to cool. Trim the crusts off the bread slices using a sharp knife.

In a bowl, take a cup of water. Briefly dip each bread slice in the water for just a second to make it moist and flexible. Ensure the slices are damp but not overly soaked, as this may cause them to break. Carefully squeeze out excess moisture from each slice.

Place a spoonful of the cooled meat mixture in the centre of a damp bread slice. Roll the bread slightly to shape it into a roll. Set aside and repeat with the remaining bread slices and filling.

Heat enough oil in a frying pan until it is medium-hot. Gently place the rolls into the hot oil, ensuring not to overcrowd the pan. Fry in batches of 3 to 4 rolls, depending on the size of your pan.

If the oil is not hot enough, the moist bread will absorb oil, resulting in a greasy roll. Adjust the flame as needed. Flip the rolls to ensure even cooking, frying until they achieve a crisp, golden colour.

Using a skimmer, carefully remove the fried rolls and drain the excess oil by placing them on tissue paper. Serve the hot bread rolls with ketchup or mint chutney.

Note:

You may substitute beef with boneless chicken if desired.

Sobha Varghese

A homemaker based in Mumbai, who runs a popular YouTube blog called ‘Sobha's Kitchenette’ that focuses on authentic and traditional Kerala recipes.

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