Tender mutton slow-cooked in a traditional earthen pot with aromatic spices. This Odia classic gets its unique, smoky flavor from the clay pot and a pungent kick from mustard oil. A truly rustic and soulful curry.
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Melt-in-mouth, aromatic Mati Handi Mansa with soft rotis – a protein-packed, soul-satisfying treat!
This odia dish is perfect for dinner. With 800.42 calories and 64.16g of protein per serving, it's a nutritious choice for your meal plan.
26gfat
1.5 tsp Red Chili Powder (adjust to taste)
2 tsp Coriander Powder
1 tsp Cumin Powder
1 tsp Garam Masala
2 pc Bay Leaf
4 pc Green Cardamom
4 pc Cloves
1 inch Cinnamon Stick
0.5 tsp Black Peppercorns
1.5 tsp Salt (or to taste)
3 tbsp Coriander Leaves (chopped, for garnish)
60 g Atta (about 1/2 cup, for sealing the pot)
3 tbsp Water (as needed to make a stiff dough)
Instructions
1
Marinate the Mutton
In a large mixing bowl, combine the mutton pieces, whisked curd, ginger garlic paste, salt, turmeric powder, red chili powder, coriander powder, cumin powder, and garam masala.
Pour in half of the mustard oil (about 40 ml) and mix everything thoroughly until each piece of mutton is evenly coated.
Cover the bowl and let it marinate for a minimum of 1 hour at room temperature, or for best results, refrigerate for 4-6 hours.
2
Layer Ingredients in the Handi
Take a medium-sized earthen pot (mati handi). Pour the remaining 40 ml of mustard oil at the bottom, swirling to coat the base.
Create the first layer with half of the thinly sliced onions.
Arrange the potato halves over the onions.
Carefully place the marinated mutton along with all the marinade on top of the potatoes.
Add the chopped tomatoes, slit green chilies, bay leaves, green cardamoms, cloves, cinnamon stick, and black peppercorns.
Finish by spreading the remaining sliced onions evenly over the top. Do not add any water; the ingredients will release their own juices.
3
Seal and Slow Cook
In a small bowl, mix the atta with water to form a stiff, pliable dough.
Roll the dough into a long, thick rope and press it firmly around the entire rim of the earthen pot.
Place the lid on top and press down firmly to create a completely airtight seal. This 'dum' technique is crucial for the flavor.
Place the sealed handi on your stove over the lowest possible flame. If using a gas stove, a heat diffuser or tawa underneath can help distribute heat evenly.
Slow cook for 90 minutes. You will start to smell the rich aroma of the spices after about an hour. Do not lift the lid during cooking.
4
Rest, Open, and Serve
After 90 minutes, turn off the heat. Let the handi rest, still sealed, for at least 15-20 minutes. This allows the flavors to meld and the pressure to subside.
Carefully use a knife or spoon handle to crack and remove the hardened dough seal. Open the lid away from your face to avoid the hot steam.
Gently stir the curry. The mutton should be exceptionally tender, and the gravy thick and aromatic.
Garnish with freshly chopped coriander leaves and serve hot with steamed rice or roti.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, but not sticky.
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial for relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
