Jonna Rotte with Andhra Mutton Curry

Knead the Dough

• Once the dough is cool enough to handle but still quite warm, transfer it to a clean work surface.
• Begin kneading the dough using the heel of your palm. Push the dough away from you and fold it back. Continue this process for 5-8 minutes.
• The dough should transform from crumbly to a smooth, soft, and crack-free ball. If it feels dry, dip your hands in warm water and continue kneading.
• Divide the dough into 8 equal portions and roll them into smooth balls, keeping them covered with a damp cloth to prevent drying.

Shape the Rottes

• Sprinkle a generous amount of the dusting sorghum flour on your work surface.
• Take one dough ball and flatten it gently between your palms. Place it on the floured surface.
• Using your fingertips and the flat of your palm, begin to pat the dough, starting from the center and moving outwards. Rotate the dough frequently to ensure an even thickness.
• Continue patting until you have a thin, round circle about 6-7 inches in diameter. Don't worry if the edges are slightly rustic; that's part of its charm.

Cook the Rottes

• Heat a cast-iron tawa or a flat, heavy-bottomed skillet over medium-high heat. The tawa should be hot before you start.
• Carefully lift the patted rotte and place it on the hot tawa. Cook for about 30-45 seconds.
• Using a clean, damp cloth, gently wipe the top surface of the rotte with water. This creates steam and helps keep it soft.
• Flip the rotte. Cook the second side for 1-2 minutes, until light brown spots appear.
• Flip it again. Now, using a folded kitchen towel or a flat spatula, gently press down on the edges of the rotte to encourage it to puff up like a balloon.
• Once puffed (or cooked through), remove it from the tawa. Repeat for all the dough balls.

Serve

• Immediately after taking the rotte off the tawa, brush it with a little ghee, if desired.
• Stack the cooked rottes in a casserole dish or a container lined with a clean kitchen towel to keep them warm and soft.
• Serve hot with spicy curries like brinjal curry, dal, or a simple chutney.

Cook the Mutton and Masala

• Add the marinated mutton to the pressure cooker. Increase the heat to medium-high and sauté for 7-8 minutes, stirring frequently, until the mutton is browned on all sides and the moisture has evaporated.
• Add the freshly ground spice paste to the cooker. Continue to sauté for another 5 minutes, stirring continuously, until the raw smell of the masala disappears and oil begins to ooze from the sides.

Pressure Cook the Curry

• Pour in 1.5 cups of warm water and the remaining 1 tsp of salt. Stir well to combine everything, scraping the bottom of the cooker to release any stuck bits.
• Secure the lid of the pressure cooker. Cook on medium-high heat for 5-6 whistles, which should take about 20-25 minutes.
• Turn off the heat and let the pressure release naturally. Do not force open the lid.

Garnish and Serve

• Once the pressure has settled, carefully open the cooker lid.
• Check if the mutton is cooked through and tender. If the gravy is too thin for your liking, simmer the curry without the lid for 5-7 minutes to thicken it.
• Adjust salt if necessary. Garnish with freshly chopped coriander leaves.
• Serve hot with steamed rice, ragi sangati, dosa, or chapati.