Tender, succulent mutton chops marinated in a blend of aromatic spices, pressure-cooked to perfection, and then pan-fried until beautifully browned. A classic Indian appetizer or side dish that's packed with bold flavors.
Soft, thin, and light Indian flatbreads made from whole wheat flour. They puff up beautifully on an open flame, making them a perfect, healthy accompaniment to any curry or dal.
A refreshing yogurt dip made with fresh mint, cilantro, and mild spices. This cooling Pudina Raita is the perfect accompaniment to spicy Indian meals like biryani, pulao, or kebabs, and comes together in just 10 minutes.
Crispy, protein-packed Mutton Chops Fry with soft phulkas & tangy mint raita – pure comfort food!
This sindhi dish is perfect for dinner. With 742.4200000000001 calories and 65.77g of protein per serving, it's a nutritious choice for your meal plan.
16gfat
(Freshly ground preferred)
1.5 tsp Salt (Adjust to taste)
0.5 cup Water (For pressure cooking)
4 tbsp Vegetable Oil (For frying)
1 pcs Onion (Large, thinly sliced)
3 pcs Green Chili (Slit lengthwise)
1 sprig Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Marinate the Mutton Chops
Rinse the mutton chops thoroughly and pat them completely dry with paper towels.
In a large mixing bowl, combine the curd, ginger-garlic paste, lemon juice, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, black pepper powder, and salt. Whisk until you have a smooth, uniform marinade.
Add the mutton chops to the marinade, ensuring each chop is evenly and generously coated.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful results.
2
Pressure Cook the Chops
Transfer the marinated mutton chops and all the marinade into a pressure cooker.
Add 1/2 cup of water. Do not add more, as the mutton will release its own juices.
Secure the lid and pressure cook on medium heat for 5-6 whistles, which should take about 15-20 minutes, or until the mutton is tender and cooked through.
Allow the pressure to release naturally. Open the cooker and check the mutton for tenderness.
If there is significant liquid remaining, turn the heat to high and cook with the lid off, stirring occasionally, until the water evaporates and the masala thickens to coat the chops.
3
Fry the Mutton Chops
Heat the vegetable oil in a wide, heavy-bottomed pan or skillet over medium-high heat.
Add the thinly sliced onions and sauté for 5-7 minutes until they turn golden brown and crisp at the edges.
Add the slit green chilies and curry leaves. Fry for another minute until they become fragrant.
Carefully place the pressure-cooked mutton chops in the pan in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
Fry for 8-10 minutes, turning the chops every 2-3 minutes, until all sides are deeply browned and have a delicious crust. The masala should be well-roasted and cling to the chops.
4
Garnish and Serve
Once the chops are perfectly fried, turn off the heat.
Garnish with freshly chopped coriander leaves.
Serve immediately with lemon wedges and sliced onions on the side. It pairs well with roti, naan, or as a standalone appetizer.
262cal
8gprotein
44gcarbs
8gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
0.5 tsp Salt
1 cup Lukewarm Water (Adjust as needed to form a soft, pliable dough)
2 tbsp Ghee (For brushing on top, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and salt.
Gradually add lukewarm water, a little at a time, mixing with your fingers until the flour comes together to form a dough.
Knead the dough on a clean, flat surface for 8-10 minutes, pressing and stretching it with the heel of your hand. The final dough should be soft, smooth, and elastic, not sticky.
2
Rest the Dough
Lightly grease the dough with a few drops of oil or ghee to prevent it from drying out.
Cover the bowl with a damp cloth or a lid and let the dough rest for at least 20-30 minutes. This step is crucial for relaxing the gluten, which results in softer phulkas.
3
Divide and Roll
After resting, knead the dough again for one minute.
Divide the dough into 8 equal-sized portions and roll them into smooth balls.
Take one ball, flatten it between your palms, and dip it into the dry atta for dusting.
Place it on a rolling board (chakla) and roll it out evenly into a thin circle, about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the phulka hard.
4
Cook on the Tawa (Griddle)
Heat a tawa over medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should turn brown in a few seconds.
Place the rolled phulka on the hot tawa. Cook for about 15-20 seconds until you see small bubbles appear on the surface.
Flip the phulka using tongs and cook the other side for 30-40 seconds until light brown spots appear.
5
Puff on Open Flame
Using tongs, carefully lift the phulka off the tawa and place it directly on a high flame.
Within seconds, the phulka will puff up into a ball due to the trapped steam.
Immediately flip it to cook the other side on the flame for just a second or two. Be careful not to burn it.
6
Finish and Serve
Remove the puffed phulka from the flame. If desired, brush the top with a little ghee.
Place the finished phulka in a casserole or a container lined with a clean kitchen towel. This keeps them soft and warm.
Repeat the rolling, cooking, and puffing process for the remaining dough balls. Serve hot with your favorite dal or curry.
