Tender mutton chops, first pressure-cooked to perfection, then pan-fried in a thick, spicy Punjabi masala. A rich and aromatic dish, perfect for a special dinner, that will leave you wanting more.
Prep20 min
Cook45 min
Soak120 min
Servings4
Serving size: 2 pieces
466cal
42gprotein
17gcarbs
Ingredients
750 g Mutton Chops (about 8 pieces, cleaned and pat dry)
0.5 cup Curd (thick and whisked until smooth)
2 tbsp Ginger Garlic Paste
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (adjust to your spice preference)
A classic Gujarati flatbread, Rotli (or Phulka) is incredibly soft, thin, and puffs up beautifully. Made with just whole wheat flour, water, and a touch of salt, it's the perfect everyday bread to accompany any sabzi, dal, or curry.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
About Khatri Mutton Chops, Rotli and Indian Onion Rings
Perfectly spiced Khatri Mutton Chops with soft Rotli and crispy onion rings – an energy boost!
This gujarati dish is perfect for lunch. With 1094.9299999999998 calories and 60.35g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
4 tbsp Ghee
2 medium Onion (finely chopped)
2 medium Tomato (pureed)
1 cup Water (for pressure cooking)
2 tbsp Coriander Leaves (chopped, for garnish)
2 pcs Green Chili (slit lengthwise, for garnish)
1 inch Ginger (cut into fine juliennes, for garnish)
Instructions
1
Marinate the Mutton Chops
In a large mixing bowl, combine the mutton chops, whisked curd, ginger garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, and 1 teaspoon of salt.
Using your hands, rub the marinade thoroughly into each chop, ensuring they are all evenly coated.
Cover the bowl and refrigerate for a minimum of 2 hours, or preferably overnight for deeper flavor penetration.
2
Pressure Cook the Chops
Transfer the marinated mutton chops and all the marinade into a pressure cooker.
Add 1 cup of water and stir gently to combine.
Secure the lid and cook on high heat. After the first whistle, reduce the heat to medium-low and cook for 15-18 minutes (or about 4-5 whistles).
Turn off the heat and allow the pressure to release naturally. This ensures the chops become tender without breaking apart.
3
Prepare the Masala Base
Once the pressure has released, carefully open the cooker. Using tongs, remove the cooked chops and set them aside. Reserve the leftover cooking liquid (yakhni) in the cooker.
Heat ghee in a wide, heavy-bottomed pan or kadai over medium heat.
Add the finely chopped onions and sauté, stirring frequently, until they turn a deep golden brown. This step is crucial for the color and flavor and will take about 10-12 minutes.
Add the besan and roast for 1-2 minutes, stirring continuously, until it releases a nutty aroma.
Stir in the tomato puree, the remaining 0.5 teaspoon of salt, and the garam masala. Cook for 5-7 minutes, until the masala thickens and you see oil separating at the edges.
4
Fry and Coat the Chops
Gradually pour the reserved mutton stock (yakhni) into the pan, stirring constantly to create a smooth, thick gravy. Let it simmer for 3-4 minutes.
Gently place the pressure-cooked mutton chops into the masala.
Increase the heat to medium-high and carefully toss the chops to coat them evenly with the masala. Sauté for 5-8 minutes, turning the chops occasionally, until the masala clings to them and they are well-browned.
5
Garnish and Serve
Turn off the heat. Garnish the chops with fresh chopped coriander leaves, slit green chilies, and ginger juliennes.
Serve hot with naan, roti, or a side of onion rings and lemon wedges.
292cal
8gprotein
44gcarbs
11gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed)
0.5 tsp Salt
1 tbsp Oil (Any neutral vegetable oil)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Prepare the Dough
In a large mixing bowl (parat), combine 2 cups of atta and 1/2 tsp of salt.
Add 1 tbsp of oil and mix it into the flour with your fingertips.
Gradually add lukewarm water, a little at a time, and begin to gather the flour to form a dough.
Knead for 8-10 minutes, pressing and stretching with the heel of your hand, until you have a soft, smooth, and pliable dough. It should be softer than puri dough but not sticky.
2
Rest the Dough
Cover the dough with a damp kitchen towel or a lid.
Let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, resulting in softer rotlis.
3
Divide and Roll
After resting, knead the dough again for one minute to make it smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it slightly, and dip it in the dry atta for dusting.
On a clean, flat surface (patlo/rolling board), roll the ball into a thin, even circle of about 6-7 inches in diameter. Use minimal flour for dusting to avoid making the rotli dry.
4
Cook the Rotli on the Tawa
Heat a tawa (griddle) over medium-high heat. It should be hot enough that a drop of water sizzles and evaporates instantly.
Carefully place the rolled rotli on the hot tawa. Cook for about 15-20 seconds, or until you see small bubbles forming on the surface.
Using tongs, flip the rotli. Cook the other side for about 30-40 seconds, until light brown spots appear.
5
Puff the Rotli on Direct Flame
Using tongs, carefully lift the rotli off the tawa and place it directly on a high gas flame.
The rotli will puff up like a balloon within seconds.
Immediately flip it to cook the other side on the flame for just 2-3 seconds.
Remove from the flame.
6
Finish and Serve
Place the hot, puffed rotli in a casserole or on a plate and immediately brush the top with melted ghee.
Repeat the rolling and cooking process for the remaining dough balls.
Serve hot with your favorite dal, sabzi, or curry.
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
