A rustic Bihari classic, this mutton is slow-cooked in a sealed clay pot. Its deep, smoky flavor comes from pungent mustard oil, whole spices, and the meat's own juices, resulting in incredibly tender, fall-off-the-bone mutton in a rich, dark gravy.
Prep30 min
Cook90 min
Servings4
Serving size: 1 cup
794cal
56gprotein
34gcarbs
49g
Ingredients
750 g Mutton (Bone-in, curry cut from the shoulder or leg)
4 medium Onion (About 500g, thinly sliced)
0.75 cup Mustard Oil (Essential for authentic flavor)
2 tbsp Ginger Garlic Paste
1 whole Garlic Bulb (Unpeeled, with the top 1/4 inch sliced off)
4 pcs Green Chili (Slit lengthwise)
1 tsp Turmeric Powder
1.5 tsp Red Chili Powder (Adjust to your spice preference)
A rustic and hearty flatbread from Bihar, stuffed with a savory filling of roasted chickpea flour (sattu), herbs, and spices. It's a protein-packed meal, perfect for breakfast or lunch, best enjoyed with yogurt and pickles.
Melt-in-mouth Champaran Mutton with protein-packed Sattu Paratha – a soul-satisfying, aromatic feast!
This bihari dish is perfect for lunch. With 1468.22 calories and 79.49g of protein per serving, it's a nutritious choice for your meal plan.
Champaran Mutton & Sattu Paratha Recipe - North Indian Lunch | CraftMyMeals
fat
1 tsp Garam Masala
1.5 tsp Salt (Or to taste)
2 pcs Bay Leaf
4 whole Dried Red Chili
1 inch Cinnamon Stick
4 pods Green Cardamom
2 pods Black Cardamom
5 pcs Cloves
1 tsp Black Peppercorns
0.5 cup Atta (For sealing the pot)
0.25 cup Water (As needed to make a stiff dough)
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large mixing bowl, combine the mutton pieces, thinly sliced onions, ginger-garlic paste, slit green chilies, and mustard oil.
Add all the powdered spices: turmeric powder, red chili powder, coriander powder, garam masala, and salt.
Using your hands, mix everything thoroughly until each piece of mutton is well-coated. For best results, cover and let it marinate for at least 1 hour at room temperature, or up to 4 hours in the refrigerator.
2
Layer the Ingredients in the Pot
Choose a heavy-bottomed pot with a tight-fitting lid, such as a clay handi or a Dutch oven.
Add all the whole spices to the bottom of the pot: bay leaves, dried red chilies, cinnamon stick, green and black cardamoms, cloves, and black peppercorns.
Transfer the entire marinated mutton and onion mixture into the pot, spreading it evenly over the whole spices.
Place the whole garlic bulb in the center, nestling it into the mutton mixture. Do not add any water.
3
Seal the Pot for 'Dum' Cooking
In a small bowl, mix the atta with a little water at a time to form a stiff, pliable dough.
Roll the dough into a long, thick rope.
Firmly press the dough rope all around the rim of the pot. Place the lid on top and press down hard to create a completely airtight seal. Ensure there are no gaps.
4
Slow Cook the Mutton
Place the sealed pot on the stove over a medium-high flame for the first 5-7 minutes. This helps to build up steam inside.
Reduce the heat to the absolute lowest setting possible. Let it cook undisturbed for 90 minutes.
Every 20-25 minutes, carefully hold the pot with thick kitchen towels or oven mitts and give it a vigorous shake for 15-20 seconds. This prevents the contents from sticking to the bottom and ensures even cooking.
5
Rest and Serve
After 90 minutes, turn off the heat. Let the pot rest, still sealed, for at least 15 minutes. This allows the flavors to settle and the pressure to release naturally.
Carefully use a knife or spoon to break the hardened dough seal and open the lid. Be cautious of the hot steam that will escape.
Gently stir the curry. The mutton should be incredibly tender and the onions melted into a thick, dark gravy.
Garnish with fresh coriander leaves and serve hot with steamed rice, litti, or roti.
674cal
23gprotein
88gcarbs
28gfat
Ingredients
2 cup Atta (Whole wheat flour)
0.5 tsp Salt (For the dough)
1 tsp Vegetable Oil (For the dough)
1 cup Water (For kneading, use as needed)
1.5 cup Sattu (Roasted gram flour)
1 medium Onion (Finely chopped)
4 clove Garlic (Minced)
1 inch Ginger (Grated)
2 piece Green Chilli (Finely chopped, adjust to taste)
3 tbsp Coriander Leaves (Chopped)
1 tsp Ajwain (Carom seeds)
1 tsp Kalonji (Nigella seeds)
2 tbsp Mustard Oil (For the authentic pungent flavor)
1 tbsp Mango Pickle Masala (Or use 1 tsp amchur (dry mango powder))
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Ghee (For cooking the parathas)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine the atta, 0.5 tsp salt, and 1 tsp vegetable oil.
Gradually add water while mixing to form a soft, pliable dough. Knead for 7-8 minutes until it is smooth.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This helps the gluten relax, making the parathas softer.
2
Make the Sattu Filling
In a separate bowl, add the sattu, finely chopped onion, minced garlic, grated ginger, green chilies, and coriander leaves.
Add the ajwain, kalonji, mango pickle masala, and 1 tsp salt.
Pour in the mustard oil and lemon juice. Use your fingertips to mix all the ingredients thoroughly.
Sprinkle 2-3 tablespoons of water, a little at a time, and mix until the filling has a moist, crumbly texture that holds its shape when pressed into a ball.
3
Stuff and Roll the Parathas
After the dough has rested, knead it once more for a minute. Divide it into 8 equal-sized balls.
Take one dough ball, dust it with dry atta, and use your fingers to flatten it into a 3-inch disc, creating a small cup shape.
Place about 2 tablespoons of the sattu filling in the center.
Carefully bring the edges of the dough together, pleating as you go, and seal the top tightly. Pinch off any excess dough.
Gently flatten the stuffed ball with your palm. Dust it with dry atta again.
Using a rolling pin, roll it out gently and evenly into a 5-6 inch circle. Apply light pressure to prevent the filling from breaking through.
4
Cook the Parathas
Heat a tawa (flat griddle) over medium heat.
Place the rolled paratha on the hot tawa. Cook for about 30-40 seconds until you see small bubbles on the surface.
Flip the paratha. Let it cook for another 30 seconds on the other side.
Spread about 1/2 tsp of ghee on the top surface and flip again.
Spread ghee on the other side as well. Press gently with a spatula and cook, flipping occasionally, for 1-2 minutes until both sides are golden brown and crisp.
Repeat the stuffing, rolling, and cooking process for the remaining dough balls.
5
Serve
Serve the hot Sattu Parathas immediately with a side of plain curd (yogurt), baingan bharta (roasted eggplant mash), or your favorite Indian pickle.
