Succulent, tender pieces of mutton marinated in a rich blend of yogurt and aromatic spices, then grilled to smoky perfection. A classic Mughlai appetizer that melts in your mouth and is perfect for any celebration.
Prep30 min
Cook20 min
Soak240 min
Servings4
Serving size: 1 serving
555cal
34gprotein
12gcarbs
Ingredients
600 g Boneless Mutton (From leg or shoulder, cut into 1.5-inch cubes)
0.75 cup Thick Curd (Hung curd is highly recommended)
2 tbsp Ginger-Garlic Paste
2 tbsp Raw Papaya Paste (Essential natural meat tenderizer)
1.5 tsp Red Chili Powder (Adjust to your spice preference)
A crunchy, tangy North Indian salad of onion rings tossed with lemon juice, chaat masala, and chili. This classic dhaba-style laccha pyaz is the perfect zesty side dish for rich curries and kebabs, ready in just 10 minutes.
A savory, spiced flatbread from Punjab made with a mix of chickpea and whole wheat flour. Finely chopped onions and fragrant spices like ajwain and kasuri methi give it a unique, rustic flavor. Perfect with dal or yogurt.
About Mutton Boti Kebab, Laccha Onion Salad and Missi Roti
Melt-in-mouth Mutton Boti Kebab with fiber-rich Missi Roti – an aromatic, protein-packed feast!
This marwari dish is perfect for breakfast. With 824.4399999999999 calories and 44.93000000000001g of protein per serving, it's a nutritious choice for your meal plan.
42gfat
Salt
(Adjust to taste)
2 tbsp Lemon Juice (Freshly squeezed)
2 tbsp Gram Flour (Also known as Besan)
3 tbsp Vegetable Oil (For pan-frying or basting)
2 tbsp Ghee (Melted, for basting)
0.5 tsp Chaat Masala (For sprinkling before serving)
1 pc Onion (Medium, sliced into rings for garnish)
1 pc Lemon (Cut into wedges for serving)
Instructions
1
Prepare the Marinade Base
In a dry pan over low heat, lightly roast the gram flour (besan) for 2-3 minutes until it becomes aromatic. This removes the raw taste. Set aside to cool completely.
In a large mixing bowl, combine the thick curd, ginger-garlic paste, raw papaya paste, lemon juice, red chili powder, turmeric powder, coriander powder, cumin powder, garam masala, and salt.
Whisk everything together until you have a smooth, lump-free paste.
2
Marinate the Mutton
Add the cooled roasted gram flour to the yogurt mixture and whisk again to incorporate it. This will act as a binder.
Pat the mutton cubes completely dry with paper towels. This is crucial for the marinade to adhere properly.
Add the dry mutton cubes to the marinade. Use your hands to mix well, ensuring every piece is thoroughly coated.
Cover the bowl with plastic wrap and refrigerate for a minimum of 6 hours, or preferably overnight (12-18 hours) for exceptionally tender kebabs.
3
Cook the Kebabs
Remove the marinated mutton from the refrigerator 30-40 minutes before cooking to let it come to room temperature.
Thread the mutton pieces onto metal skewers, leaving a small gap between each piece for even cooking. If using wooden skewers, soak them in water for at least 30 minutes to prevent burning.
For Pan-Frying: Heat 3 tbsp of oil in a heavy-bottomed pan or skillet over medium-high heat. Carefully place the skewers in the pan. Cook for 15-20 minutes, turning every 3-4 minutes, until all sides are well-browned and the mutton is cooked through. Baste with melted ghee during the last 5 minutes of cooking for extra flavor and moisture.
For Grilling: Preheat your grill to a medium-high temperature (around 200°C or 400°F). Place the skewers on the grill grates. Grill for 12-15 minutes, turning occasionally, until the kebabs are nicely charred and cooked through. Baste with melted ghee in the final few minutes.
4
Rest and Serve
Once cooked, transfer the kebabs to a serving platter and let them rest for 5 minutes. This allows the juices to redistribute, keeping the meat succulent.
Just before serving, sprinkle generously with chaat masala.
Garnish with fresh onion rings and serve hot with lemon wedges and a side of mint chutney.
26cal
1gprotein
6gcarbs
0gfat
Ingredients
2 medium Red Onion (thinly sliced into rings)
1 cup Ice Cubes (for soaking)
2 cup Water (cold, for soaking)
1.5 tbsp Lemon Juice (freshly squeezed)
0.5 tsp Kashmiri Red Chili Powder (adjust to taste)
0.75 tsp Chaat Masala
0.25 tsp Salt (or to taste)
1 small Green Chili (optional, finely chopped)
2 tbsp Coriander Leaves (finely chopped, for garnish)
Instructions
1
Prepare the Onions
Peel the red onions and slice them into very thin, uniform rings. A mandoline slicer works best for this.
Gently separate the slices into individual rings and place them in a medium-sized bowl.
2
Soak for Crispness
Add the ice cubes and cold water to the bowl, ensuring all onion rings are fully submerged.
Let the onions soak for 10-15 minutes. This crucial step removes their harsh pungency and makes them incredibly crisp.
Drain the onions completely in a colander. Pat them thoroughly dry with a clean kitchen towel or paper towels to remove all excess moisture.
3
Season and Toss
Transfer the dry onion rings to a clean mixing bowl.
Sprinkle over the Kashmiri red chili powder, chaat masala, and salt.
Drizzle with fresh lemon juice and add the optional finely chopped green chili.
Gently toss everything together with your hands or tongs until the onion rings are evenly coated with the spices.
In a large mixing bowl, combine the besan, atta, salt, turmeric powder, red chili powder, ajwain, and crushed kasuri methi. Whisk to combine the dry ingredients.
Add the finely chopped onion, green chilies, grated ginger, and coriander leaves. Mix well to distribute them evenly throughout the flour.
Add 1 tbsp of ghee. Using your fingertips, rub the ghee into the flour mixture until it resembles coarse breadcrumbs. This step, known as 'moyan', helps make the rotis crisp.
Gradually add warm water, a little at a time, and knead to form a firm and smooth dough. The dough should be stiffer than chapati dough, as the onions will release moisture upon resting.
Cover the dough with a damp cloth and let it rest for at least 20 minutes. This allows the flours to hydrate and the flavors to meld.
2
Shape the Rotis
After resting, knead the dough for another minute until smooth.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dredge it in dry atta (whole wheat flour).
Place it on a rolling board and roll it out into a circle of about 5-6 inches in diameter. It should be slightly thicker than a regular chapati.
Garnish the salad with finely chopped coriander leaves.
Serve immediately to enjoy its maximum crunch and freshness. It pairs perfectly with tandoori dishes, rich curries, and biryani.
3
Cook the Rotis
Heat a tawa (griddle) over medium heat. The tawa should be hot but not smoking.
Place the rolled roti on the hot tawa. Cook for about 45-60 seconds, or until you see small bubbles forming on the surface.
Flip the roti. Cook the other side for about 1-1.5 minutes until golden-brown spots appear.
Flip it again. Using a clean kitchen towel or a flat spatula, gently press down on the edges of the roti to encourage it to puff up.
Spread about ½ tsp of ghee over the top surface, flip, and spread another ½ tsp on the other side. Cook for another 30 seconds until both sides are crisp and golden brown.
Remove from the tawa and place in a casserole or a cloth-lined container to keep warm. Repeat for the remaining dough balls.
4
Serve
Serve the hot Missi Rotis immediately, topped with a dollop of white butter (makhan) or more ghee. They pair wonderfully with dal makhani, plain yogurt, or a spicy Indian pickle.
