A rustic and flavorful Maharashtrian mutton dish, cooked with onions, coconut, and a special blend of spices. This semi-dry preparation is hearty, aromatic, and pairs perfectly with traditional bhakri or chapati for a satisfying meal.
A classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
Aromatic, protein-packed Mutton Bhaji with warm parathas – homestyle comfort food for an energy boost!
This sindhi dish is perfect for breakfast. With 766.76 calories and 46.459999999999994g of protein per serving, it's a nutritious choice for your meal plan.
fat
1.5 tsp Red Chilli Powder (Adjust to taste)
2 tsp Goda Masala (Kanda Lasun Masala can be used as a substitute)
1 tsp Coriander Powder
1.5 tsp Salt (Divided, or to taste)
1 cup Water (For pressure cooking)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton pieces, curd, 1 tbsp of ginger-garlic paste, turmeric powder, and 0.5 tsp of salt.
Mix thoroughly to ensure each piece of mutton is well-coated.
Cover and let it marinate for at least 30 minutes at room temperature, or up to 2 hours in the refrigerator for better flavor penetration.
2
Pressure Cook the Mutton
Place a pressure cooker on medium-high heat. Add the marinated mutton and sear for 4-5 minutes, stirring occasionally, until it's lightly browned on all sides.
Pour in 1 cup of water, stir to deglaze the bottom of the cooker.
Secure the lid and cook for 4-5 whistles (approximately 20-25 minutes) until the mutton is about 90% cooked and tender. Allow the pressure to release naturally.
3
Prepare the Masala Base
While the mutton cooks, heat the vegetable oil in a wide, heavy-bottomed pan (kadhai) over medium heat.
Add the thinly sliced onions and sauté patiently for 12-15 minutes, stirring frequently, until they turn a deep golden brown. This step is crucial for the authentic flavor.
Add the remaining 1 tbsp of ginger-garlic paste and the slit green chillies. Sauté for another minute until the raw smell disappears.
4
Cook the Masala
Add the finely chopped tomatoes to the pan. Cook for 5-7 minutes, mashing them with the back of your spoon, until they become soft and the oil starts to separate from the masala.
Reduce the heat to low. Add the red chilli powder, coriander powder, and goda masala. Stir continuously for 30-40 seconds to prevent burning.
5
Combine and Finish the Bhaji
Once the pressure has released, open the cooker and transfer the cooked mutton along with all its stock into the pan with the masala.
Add the grated dry coconut and the remaining 1 tsp of salt. Mix everything together gently.
Cover the pan and let it simmer on low heat for 10-15 minutes. This allows the mutton to absorb the flavors of the masala.
Uncover and cook for another 5 minutes, or until the gravy thickens to a semi-dry consistency, coating the mutton pieces well.
6
Garnish and Serve
Turn off the heat. Garnish generously with freshly chopped coriander leaves.
Let the Mutton Bhaji rest for 5-10 minutes before serving. Serve hot with jowar bhakri, chapati, or steamed rice.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
