Kurkuri Boti Kebab

Ingredients

Boneless mutton	½ inch cubes, 500 gms
Raw papaya paste	1 tbsp
Ginger Garlic green chili paste	1 tbsp
On1y All Purpose Seasoning	1 tbsp
Red chili powder	½ tsp
Salt to taste
Wonton sheets	10 – 12
Vegetable oil for deep frying
Garnish
Green coriander leaves
Onion rings	as required
Green chutney	as required

Mix together the papaya, ginger, garlic and green chilli pastes with chilli powder, garam masala powder, and salt and apply this on the cubes of mutton. Set aside in the refrigerator for 3-4 hours to marinate.
Pressure-cook the marinated mutton cubes with one cup of water till the pressure is released four times (4 whistles) or till half done.
Remove the lid when the pressure reduces and check if there is any liquid remaining. If yes, then cook till all the water evaporates. Remove from the pressure cooker and set aside.
Take wonton sheet and keep small amount of boti kebab mixture into it and roll gently.
Deep fry them into hot oil until turn golden brown. Remove on kitchen absorbent paper.
Serve hot with onion rings and green chutney.

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