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Mutton Frankie Recipe | The Best Street Food | Mutton Roll
Succulent and Tender Mutton Frankie recipe - the most delicious and satisfying street food from Mumbai now can be made at home with this easy recipe. A delicious snack…or meal…that is simple to make – we love this mutton roll recipe.
Luscious mutton, spiced and cooked till tender, then rolled in a frankie roti wrap with vinegared onions, green chillies, and chaat masala…pure perfection! Easy to make, easy to roll, easy to eat! And made so much easier with the time and effort saving Rotimatic, the automatic roti maker.
See our complete review of the Rotimatic here – http://bit.ly/2xIL2p6
Our Mutton Frankie recipe video provides you with all there is to know about making this popular street food at home. This easy mutton roll recipe contains a list of ingredients, detailed cooking method, prep time, cook time; and, a Yummefy priority order (discount) link for Rotimatic.
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Learn how to make Mutton Frankie at home with our quick Mutton Frankie recipe video. Now with the help of Rotimatic, making delicious rolls and frankies is easier than ever before. Street food at home!
Note: This is a sponsored post. The opinions shared by Yummefy are based on our personal experience and usage of the Rotimatic.
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RECIPE
INGREDIENTS
Mutton Filling:
2 tablespoons vegetable oil
100 grams onions, finely chopped
1 teaspoon ginger paste
1 teaspoon garlic paste
1⁄2 cup fresh tomato puree, (125 ml)
1⁄2 teaspoon turmeric powder (haldi)
1⁄2 teaspoon red chilli powder
1 teaspoon garam masala powder
1 teaspoon coriander powder
1⁄2 teaspoon roasted cumin powder
250 grams boneless mutton, cut into 1-inch pieces
1 teaspoon amchur (dried mango powder)
2 tablespoons coriander leaves, chopped
1 tablespoon fresh mint leaves, chopped
2 teaspoons malt vinegar
1 teaspoon salt, or to taste
Frankie Roti Wraps:
50 grams whole wheat flour (atta)
150 grams maida (all-purpose flour)
1⁄2 teaspoon salt
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1 1⁄2 teaspoons vegetable oil
3 medium eggs, lightly beaten
Topping:
100 grams onions, thinly sliced
3 teaspoons malt vinegar, mixed with onions above and set aside
6 green chillies, fresh, deseeded and finely chopped
1 1⁄2 teaspoons chaat masala, or to taste
COOKING METHOD
- Make the mutton filling: Heat oil in a kadhai or wok over medium heat until very hot but not smoking. Toss in onion and sauté for about 1 minute. Add ginger paste and garlic paste and continue to sauté till the onion is golden brown, about 3 minutes. Pour in the tomato puree, stir well, and cook till the liquid dries out and the oil leaves the masala.
- Add turmeric powder, red chilli powder, garam masala, coriander powder, and roasted cumin powder to the kadhai, stirring to mix well. Cook for about 1 minute before adding the mutton.
- Let the mutton cook for about 4 minutes, till its color has changed. Toss in amchur (dried mango powder), coriander leaves, mint leaves, malt vinegar, and salt; give the filling a good stir, cooking for another 2 minutes. Remove from heat and transfer to a pressure cooker.
- Pour ¾ cup water into the pressure cooker, stir well, and then seal the lid. Place on high heat till fully pressurized (1st whistle), then reduce the heat to low and cook for 10 - 12 minutes. Remove from heat and allow to cool. Once cool, open the lid and check. We want a “laga lipta” consistency to the curry / gravy – neither too dry nor too runny. Set aside while you prepare the roti wraps.
- Make 6 rotis in the Rotimatic: Mix atta and maida in a bowl and transfer to the Rotimatic’s flour container. Place oil and water in their respective containers and add salt to the water. Once all 3 containers are in place, turn the machine on and choose the required settings -> Roti -> Thickness Level 1 -> Roast Level 1. Press play and watch the rotis emerge ready from the Rotimatic.
- Place a frying pan on medium heat and add ¼ teaspoon oil. When hot, place 1 roti in the pan and gently heat through on both sides. Remove the roti wrap and add ½ a lightly beaten egg. Cook for 10 seconds before placing a roti on top of the egg. The egg will stick to the roti. Remove once the egg has cooked through. Repeat for all roti wraps.
- Assemble the mutton frankies: Divide the reserved mutton filling into 6 parts. Lay the roti down and place 1 part of the filling in a straight line about 1” from the edge. Top with some vinegared onion, 1 chopped fresh green chilli, and sprinkle with chaat masala. Roll to form a wrap. Repeat for all frankies. Eat hot.
Cook's Note: Rotimatic suggests that you make the roti for mutton frankie with 100% whole wheat flour (atta) for a healthier alternative.
Serves: 2
Prep Time: 30
Cook Time: 45
- Make the mutton filling: Heat oil in a kadhai or wok over medium heat until very hot but not smoking. Toss in onion and sauté for about 1 minute. Add ginger paste and garlic paste and continue to sauté till the onion is golden brown, about 3 minutes. Pour in the tomato puree, stir well, and cook till the liquid dries out and the oil leaves the masala.
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