Keema Papad Rolls

Instructions

1. 1

   Prepare the Keema Filling

   • Heat 2 tbsp of oil in a non-stick pan over medium heat. Add the finely chopped onions and sauté for 5-7 minutes until they turn soft and golden brown.
   • Add the ginger-garlic paste and chopped green chilies. Sauté for 1 minute until the raw aroma disappears.
   • Add the chopped tomatoes and cook for 3-4 minutes until they break down and become mushy.
   • Stir in the turmeric powder, red chili powder, coriander powder, and salt. Cook the spice mixture for 1 minute, stirring continuously.
   • Add the ground mutton to the pan. Use a spatula to break up any lumps. Cook for 10-12 minutes, stirring occasionally, until the mutton is browned and cooked through. Ensure all the moisture has evaporated and the mixture is completely dry.
   • Turn off the heat. Stir in the garam masala, fresh lemon juice, and chopped coriander leaves. Mix well and transfer the filling to a bowl to cool down to room temperature.
2. 2

   Assemble the Papad Rolls

   • Fill a large, flat plate or thali with a thin layer of water.
   • Take one papad and quickly dip it into the water, ensuring both sides are wet. This should take no more than 2-3 seconds. The papad should become pliable, not soggy.
   • Immediately place the softened papad on a clean, dry surface. Spoon about 1.5 to 2 tablespoons of the cooled keema filling in a line along one edge, leaving a small border on the sides.
   • Fold the side edges inwards over the filling, then tightly roll the papad from the filling side to the opposite end, creating a sealed roll similar to a spring roll.
   • Place the finished roll on a plate, seam-side down. Repeat the process with the remaining papads and filling.
3. 3

   Fry the Rolls

   • Heat the oil for deep frying in a kadai or deep pan over medium heat to about 175°C (350°F).
   • To test the oil, drop a small piece of papad in it; if it sizzles and rises to the surface quickly, the oil is ready.
   • Carefully slide 3-4 rolls into the hot oil, ensuring not to overcrowd the pan.
   • Fry for 2-3 minutes, turning them gently with a slotted spoon, until they are golden brown and crispy on all sides.
   • Remove the fried rolls from the oil and place them on a wire rack or a plate lined with paper towels to drain any excess oil.
4. 4

   Serve

   • Serve the Keema Papad Rolls immediately while they are hot and crispy. They pair wonderfully with mint-coriander chutney, tamarind chutney, or a simple tomato ketchup.