Succulent, spicy mutton pieces stir-fried with onions and tomatoes, wrapped in a soft flatbread. This Kashmiri street food classic is a hearty and flavorful meal, perfect for a quick lunch or dinner.
Prep25 min
Cook40 min
Servings4
Serving size: 1 roll
652cal
48gprotein
58gcarbs
27g
Ingredients
500 g Boneless Mutton (Cut into 1-inch cubes)
0.25 cup Curd (Whisked until smooth)
1 tbsp Ginger Garlic Paste
1.5 tsp Kashmiri Red Chilli Powder (Adjust to your spice preference)
Aromatic mutton kanti roll, perfectly spiced and energy-giving. Your new favorite comfort food!
This kashmiri dish is perfect for snack. With 652.4 calories and 47.71g of protein per serving, it's a high-fiber option for your meal plan.
fat
3 tbsp Mustard Oil (Heat until smoking point for authentic flavor)
2 medium Onion (Thinly sliced for cooking)
2 medium Tomato (Finely chopped)
2 piece Green Chilli (Slit lengthwise)
2 tbsp Coriander Leaves (Freshly chopped)
2 cup Atta (Whole wheat flour)
1 cup Water (For kneading the dough, adjust as needed)
1 tsp Vegetable Oil (For the dough)
2 tsp Ghee (For cooking the rotis)
1 piece Lemon (Cut into wedges, for serving)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton cubes, whisked curd, ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, garam masala, fennel powder, dry ginger powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Roti Dough
In a separate mixing bowl, combine the atta, the remaining 0.5 tsp of salt, and 1 tsp of vegetable oil.
Gradually add water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This helps in rolling out soft rotis.
3
Cook the Mutton Kanti
Heat the mustard oil in a heavy-bottomed pan or kadai over high heat. Wait until it just starts to smoke, then reduce the heat slightly. This removes the oil's pungency.
Carefully add the marinated mutton to the pan. Sear on high heat for 5-6 minutes, stirring occasionally, until the mutton is well-browned on all sides.
Add the sliced onions and slit green chillies. Sauté for another 6-7 minutes until the onions become soft and translucent.
Stir in the chopped tomatoes. Cook for 8-10 minutes, mashing the tomatoes with your spatula, until they break down and the oil starts to separate from the masala.
Reduce the heat to low, cover the pan, and let the mutton simmer for 10-15 minutes, or until it is tender and cooked through. The final mixture should be semi-dry.
Once cooked, stir in the chopped coriander leaves and turn off the heat.
4
Make the Rotis
Divide the rested dough into 4 equal portions and roll them into smooth balls.
Lightly flour a clean surface and roll each ball into a thin circle, approximately 7-8 inches in diameter.
Heat a tawa (flat griddle) over medium-high heat. Place a roti on the tawa and cook for about 30 seconds, until small bubbles appear.
Flip the roti, brush the cooked side with a little ghee, and cook the other side for 30-40 seconds.
Flip again and gently press with a spatula to help it puff up. Remove from the tawa and keep wrapped in a kitchen towel to maintain softness.
5
Assemble and Serve
Place a warm roti on a serving plate.
Spoon a generous amount (about a quarter) of the Mutton Kanti filling in a line down the center.
Top the filling with a few raw onion rings for a crunchy texture.
Squeeze a wedge of lemon over the filling for a fresh, tangy kick.
Fold the bottom of the roti upwards, then tightly fold in both sides to create a secure roll. You can wrap the bottom half in foil or parchment paper to hold it together.
Serve the Mutton Kanti Rolls immediately while they are hot and fresh.
