Boil the potatoes till tender & mash when cool

Roast the Fennel seeds and grind to a powder

Heat some oil and add the Cumin & Mustard seeds

Add the Onion and saute till golden brown

Add the Curry leaves, green Chillies

Add the Mutton and the Chilli & Turmeric powder & Garam Masala

Add the Ginger & Garlic paste and saute

Add some extra oil if needed and fry the Mutton pieces

Add the Pandan leaves

Add the Leeks

Add the Water and stir

Cover and cook for 15 mins or so making sure to stir in between

Add the mashed Potato & Coriander, mix and allow to cool

Start with the pre sifted Flour, add Water a little at a time and whisk together to blend

Add the Eggs and most of the Water

Reserve about a cup for later

Add the remaining Water in the batter as it thickens towards the end

Add some oil to a hot pan, and pour in 1/4 cup of the batter

Add it to the centre of the pan, and swirl it all around

Allow it to cook, and then turn the pan around and tap it on the board

Keep doing this cooking the crepes on one side.

Transfer the crepes to another surface where they can cool completely

Place the crepe down, cooked side down

Add about 2 tbsps of the filling towards the top of the circle

Fold the sides over

Since we’ve cooked one side, the other side, is semi sticky and is easy to hold together when you fold it

Fold over the top, tuck the filling in and roll

Again since one side is semi sticky you will not need to add anything to seal the pan roll

Roll the whole batch and keep aside

Dip the rolls in the left over batter and allow to drain off the excess

Dredge in Breadcrumbs

Deep fry