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.