Name: Khameeri Roti
Prep time: 25 min
Cook time: 20 min
Total time: 135 min
Yield: 4 servings
Cuisine: mughlai
Ingredients: 1.5 cup Atta; 0.5 cup Maida; 1 tsp Active Dry Yeast; 1 tsp Sugar (to activate the yeast); 1 tsp Salt; 2 tbsp Curd (at room temperature); 3 tbsp Ghee (1 tbsp for dough, 2 tbsp for brushing, melted); 0.5 cup Milk (lukewarm); 0.5 cup Water (lukewarm, divided)

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Bhuna Gosht Khameeri Roti Recipe - North Indian Breakfast | CraftMyMeals

Instructions

1
Marinate the Mutton: In a large bowl, combine the mutton pieces, 1 tbsp ginger-garlic paste, whisked curd, turmeric powder, 1 tsp Kashmiri red chili powder, and 1 tsp salt. Mix thoroughly to coat the mutton. Cover and let it marinate for at least 30 minutes, or up to 4 hours in the refrigerator.
2
Brown the Onions: Heat ghee in a pressure cooker over medium heat. Add the bay leaf, cinnamon stick, green cardamoms, and cloves. Sauté for 30-45 seconds until fragrant. Add the thinly sliced onions and fry, stirring frequently, for 15-20 minutes until they are deep golden brown. This step is crucial for the flavor base.
3
Sauté the Mutton (Bhuna): Add the remaining 1 tbsp of ginger-garlic paste to the onions and sauté for one minute until the raw smell disappears. Add the marinated mutton to the cooker. Increase the heat to medium-high and sauté for 10-12 minutes, stirring continuously. The mutton should be well-browned, and the moisture from the marinade should evaporate, with ghee separating from the masala.
4
Cook the Masala: Reduce the heat to medium. Add the remaining 0.5 tsp Kashmiri red chili powder, coriander powder, and cumin powder. Sauté for 1 minute until the spices are aromatic. Stir in the tomato puree and the remaining 0.5 tsp salt. Cook for 7-8 minutes, until the tomatoes are well-cooked and the ghee starts to ooze from the sides.
5
Pressure Cook: Pour in 1 cup of water and add the slit green chilies. Stir well, scraping any bits stuck to the bottom of the cooker. Secure the lid and bring to high pressure (first whistle). Then, reduce the heat to low and cook for 20-25 minutes.
6
Finish and Thicken: Turn off the heat and allow the pressure to release naturally. Open the lid and check if the mutton is tender. If the gravy is too thin, turn the heat back on to medium-high and simmer, stirring occasionally, until it reaches your desired thick consistency that coats the mutton pieces.
7
Garnish and Serve: Stir in the garam masala. Garnish with freshly chopped coriander leaves. Let the curry rest for 10 minutes before serving hot with naan, roti, or steamed rice.

Ingredients

1.5 cup Atta
0.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
1 tsp Salt
2 tbsp Curd (at room temperature)
3 tbsp Ghee (1 tbsp for dough, 2 tbsp for brushing, melted)
0.5 cup Milk (lukewarm)
0.5 cup Water (lukewarm, divided)

Instructions

1
Activate the Yeast
- In a small bowl, combine 1/4 cup of the lukewarm water, sugar, and active dry yeast.
- Stir gently and let it rest for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready to use.
2
Prepare the Dough
- In a large mixing bowl, whisk together the atta, maida, and salt.
- Create a well in the center and add the curd, 1 tbsp of melted ghee, and the frothy yeast mixture.
3
Knead the Dough
- Gradually add the lukewarm milk and the remaining 1/4 cup of lukewarm water while mixing to form a shaggy dough.
- Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is soft, smooth, and pliable. It should spring back when you press it lightly.
4
Proof the Dough
- Place the dough in a lightly greased bowl, turning it once to coat the top.
- Cover the bowl with a damp cloth or plastic wrap.
- Let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
5
Shape the Rotis
- Gently punch down the risen dough to release the air.
- Divide it into 8 equal portions and roll each portion into a smooth ball.
- On a lightly floured surface, roll each ball into a circle about 5-6 inches in diameter. Keep it slightly thicker than a regular chapati to achieve the characteristic spongy texture.
6
Cook the Rotis
- Heat a tawa (griddle) over medium-high heat.
- Place a rolled roti on the hot tawa. Cook for 30-40 seconds until you see small bubbles forming on the surface.
- Flip the roti and cook the other side for about a minute until golden-brown spots appear.
- Using tongs, carefully place the roti directly on a medium flame. It should puff up beautifully within seconds. Flip quickly to cook both sides evenly.
- If you don't have a gas stove, you can press the roti gently with a clean, folded cloth on the tawa after the second flip to help it puff up.
7
Serve
- Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
- Stack the rotis in a casserole or a cloth-lined container to keep them soft and warm.
- Serve hot with your favorite curry, dal, or kebabs.

Bhuna Gosht with Khameeri Roti

Nutrition per Serving

Recipes in this Meal

1. Bhuna Gosht

Ingredients

2. Khameeri Roti

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About Bhuna Gosht with Khameeri Roti

Instructions

Ingredients

Instructions