If you've grown up in Kerala, chances are your evening snack memories involve this Meat Rolls. That crisp, golden, breadcrumb-coated shell giving way to a spicy, well-spiced meat filling inside… honestly, there's nothing quite like it.
Unlike the other popular Kerala snacks like Parippu Vada & Pazham Pori, these Meat Rolls were some fancy snacks that were bought only on special occasions. Until I started cooking on my own and after a couple of years of cooking experience, I considered them as something complicated. Turns out, they're not — you just need a good filling, a bit of patience with the rolling, and a hot pan of oil. The result is ridiculously close to the ones we grew up buying, dare I say even better ;)
These make a fantastic teatime snack, and they're also great for parties since you can prep the filling and rolls ahead and fry them just before serving. Fair warning though — they tend to vanish just as fast at home as they do at the bakery counter!
Do give this Kerala Bakery Style Meat Rolls recipe a try, and let me know how it turns out for you.
Btw, if you are looking for a veg version, check out this Spinach and Mushroom Rolls recipe.
Pancake recipe from here
Kerala Bakery Style Meat Rolls
Ingredients
- 250-300 gms Beef, cubed
- 1 tsp, each Chopped ginger & garlic
- 1 tsp Chilli powder
- 1/4 tsp Turmeric powder
- 2 medium Onion, chopped
- 1.5 tsp, each Chopped ginger & garlic
- 1-1.5 tsp Chilli powder
- 1/4 tsp Turmeric powder
- 1.5-2 tsp Coriander powder
- 1-1.5 tsp meat masala
- 1/4-1/2 tsp Fennel powder
- 1/2 tsp Pepper powder
- 1-1.5 tbsp Coconut oil
- Salt
- 1-2 tbsp Chopped coriander leaves (optional)
- Curry leaves
- For the Pancakes/Crepes
- 1 cup Plain flour
- 2 tbsp Semolina (rava)
- 1/2 tsp Salt
- 1.5 tbsp Hot oil (I used sunflower)
- 1 3/4 cups Water
- 1-2 Egg whites
- 1.5-2 cups Bread crumbs
- Oil (for deep frying)
Instructions
- To make beef filling:
- Marinate the cleaned beef with 1 tsp each, chopped ginger and garlic, 1 tsp chilli powder, 1/4 tsp turmeric powder, salt and curry leaves. Add 1/4 -1/2 cup of water to this and pressure cook till the beef is done.
- Separate the beef from the stock if there is any. Shred/mince the cooked beef using a mixie or food processor.
- Add all the spice powders and cook for 3-4 mins or till the oil starts appearing. Add cooked beef and salt and mix well.
- Add curry leaves and chopped coriander leaves and mix everything well. Check seasoning, add salt and pepper if required. Switch off the gas and let the filling cool to room temp.
- To make Pancake/Crepe:
- Combine flour, semolina, salt, hot oil and water in a blender. Blend till it becomes a smooth batter. Transfer to a bowl and let it rest for 10 mins.
- To make the Crepes/Pancake:
- Heat a frying pan/dosa pan and pour a ladleful of batter and make crepes. Cook both sides and transfer to a plate. Make sure you don't stack the crepes when its hot, it will stick together.
- To make the rolls:
- Place the filling as a line on the side of the crepe facing you. Make sure to leave some gap around the edges. Fold the left and right sides of the crepe/pancake over the mixture. Gently pull away the edge of pancake facing you and roll over the filling. Continue to fold the roll. Seal the edges using the flour paste/slurry mentioned in the notes.
- When you fill one spring roll, you can start making the next one.Dip the roll in lightly beaten egg whites and then roll it in breadcrumbs until fully coated. Heat a frying pan filled halfway with oil.
- Fry these rolls in the hot oil until golden and crisp.