Name: Tawa Paratha
Prep time: 35 min
Cook time: 20 min
Total time: 55 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta (Also known as whole wheat flour); 1 tsp Salt; 1 tbsp Ghee (Melted, for the dough); 1 cup Water (Lukewarm, adjust as needed)

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Mutton Gurda Kapoora Paratha Recipe - North Indian Breakfast | CraftMyMeals

Instructions

1
Clean and Prepare the Offal
- For the kidneys (gurda), slice them in half lengthwise. Carefully remove the outer membrane and the white fatty core (sinew) using a small sharp knife. Chop into 1-inch pieces.
- For the testicles (kapoora), blanch them in boiling water for 3-4 minutes. Immediately transfer to a bowl of ice-cold water. Once cool, the outer white skin will peel off easily. Chop into 1-inch pieces.
- Place all the chopped pieces in a bowl, rinse thoroughly under running water, and then soak in a solution of water with 1 tablespoon of vinegar or 1 teaspoon of turmeric powder for 15-20 minutes to eliminate any strong odor. Drain and pat dry.
2
Prepare the Masala Base
- Heat oil or ghee in a heavy-bottomed pan or kadai over medium heat. Add the cumin seeds and let them splutter for about 30 seconds.
- Add the finely chopped onions and sauté for 8-10 minutes, stirring occasionally, until they turn deep golden brown.
- Add the ginger-garlic paste and cook for 2 minutes until the raw aroma disappears.
3
Cook Tomatoes and Spices
- Stir in the tomato puree and slit green chilies. Cook for 6-8 minutes, until the tomatoes are well-cooked and you see oil separating from the masala at the edges.
- Reduce the heat to low. Add the turmeric powder, red chili powder, coriander powder, cumin powder, and salt. Stir continuously for 1-2 minutes until the spices are fragrant. Be careful not to burn them.
4
Sauté the Offal (Bhunai)
- Add the cleaned and drained gurda and kapoora pieces to the pan. Increase the heat to medium-high.
- Sauté for 6-7 minutes, stirring frequently. This step, known as 'bhunai', is crucial for developing flavor and ensuring the meat is well-coated with the masala.
5
Simmer and Finish
- Pour in 1.5 cups of hot water and bring the mixture to a boil.
- Reduce the heat to low, cover the pan with a tight-fitting lid, and let it simmer for 25-30 minutes, or until the meat is tender and the gravy has thickened to your desired consistency.
- Stir in the garam masala and crushed kasuri methi. Cook for another 2 minutes to let the flavors meld.
- Garnish with freshly chopped coriander leaves and serve hot.

Ingredients

2 cup Atta (Also known as whole wheat flour)
1 tsp Salt
1 tbsp Ghee (Melted, for the dough)
1 cup Water (Lukewarm, adjust as needed)

Instructions

1
Prepare the Dough
- In a large mixing bowl (parat), combine 2 cups of atta and 1 tsp of salt. Mix well.
- Add 1 tbsp of melted ghee to the flour. Rub it into the flour with your fingertips until it resembles coarse breadcrumbs.
- Gradually add lukewarm water, a little at a time, and begin to knead. Continue kneading for 8-10 minutes to form a soft, smooth, and pliable dough. It should be firm 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 soft parathas.
2
Shape the Parathas (Triangle Method)
- After resting, knead the dough again for 1 minute.
- Divide the dough into 8 equal-sized balls (pedas).
- Take one dough ball and flatten it slightly. Dust it with dry atta and roll it into a circle about 4-5 inches in diameter.
- Spread about 1/2 tsp of ghee evenly over the surface of the rolled circle.
- Fold the circle in half to create a semi-circle. Spread another 1/2 tsp of ghee on the top surface of the semi-circle.
- Fold the semi-circle in half again to form a triangle.
- Gently press the triangle and dust it with dry atta. Roll it out evenly into a larger triangle, about 6-7 inches on each side and 1/8 inch thick. Avoid pressing too hard to preserve the layers.
3
Cook the Parathas
- Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
- Carefully place the rolled paratha onto the hot tawa. Cook for about 30-45 seconds, until you see small bubbles forming on the surface.
- Flip the paratha using a spatula. Let it cook on the other side for about 1 minute until light brown spots appear.
- Flip it again. Now, spread about 1/2 tsp of ghee on the top surface.
- Flip one last time. The ghee-coated side is now facing down. Gently press the paratha with the back of a spatula, especially around the edges, to encourage it to puff up and cook evenly.
- Spread another 1/2 tsp of ghee on the new top side. Cook for 30-45 seconds until both sides are golden brown and crispy.
- Remove the paratha from the tawa and place it in a casserole dish or a container lined with a cloth to keep it soft.
4
Serve
- Repeat the shaping and cooking process for all the remaining dough balls.
- Serve the hot Tawa Parathas immediately with your favorite curry, dal, yogurt, or pickle.

Mutton Gurda Kapoora Masala with Tawa Paratha

Nutrition per Serving

Recipes in this Meal

1. Mutton Gurda Kapoora Masala

Ingredients

2. Tawa Paratha

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About Mutton Gurda Kapoora Masala with Tawa Paratha

Instructions

Ingredients

Instructions