Succulent, spiced mutton pieces wrapped in a flaky, egg-lined paratha with crunchy onions. A legendary street food from Kolkata, this roll is a complete and satisfying meal on the go.
Protein-packed mutton kati roll, perfectly spiced and melt-in-mouth, for a truly soul-satisfying snack!
This indian dish is perfect for snack. With 969.94 calories and 39.16g of protein per serving, it's a nutritious choice for your meal plan.
62gfat
2 tbsp Mustard Oil (For marinade)
2 cup All-Purpose Flour (Approximately 250g)
1 tsp Sugar
5 tbsp Oil (2 tbsp for dough, 3 tbsp for filling)
0.75 cup Warm Water (For kneading dough)
0.5 cup Water (For pressure cooking mutton)
3 medium Onion (2 thinly sliced for filling, 1 for garnish)
1 medium Green Bell Pepper (Thinly sliced)
2 pcs Green Chili (Slit lengthwise)
4 large Egg
4 tbsp Ghee (For frying parathas)
1 tsp Chaat Masala (For garnish)
1 pcs Lemon (Cut into wedges for serving)
Instructions
1
Marinate the Mutton
In a large bowl, combine the mutton cubes, curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, 1 tsp of salt, lemon juice, and mustard oil.
Mix thoroughly to ensure each piece of mutton is well-coated.
Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful result.
2
Cook the Mutton
Transfer the marinated mutton to a pressure cooker. Add 1/2 cup of water.
Secure the lid and cook on medium-high heat for 6-7 whistles, or for about 20-25 minutes until the mutton is fork-tender.
Allow the pressure to release naturally. Open the cooker and check the mutton's tenderness.
If there is excess liquid, cook on high heat, stirring occasionally, until the mixture is semi-dry. Set aside.
3
Prepare the Paratha Dough
In a mixing bowl, combine the all-purpose flour, the remaining 0.5 tsp of salt, and sugar.
Add 2 tbsp of oil and rub it into the flour with your fingertips until it resembles breadcrumbs.
Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough.
Cover with a damp cloth and let it rest for at least 30 minutes.
4
Prepare the Filling
Heat 3 tbsp of oil in a pan over medium heat.
Add the 2 thinly sliced onions and the sliced green bell pepper. Sauté for 4-5 minutes until they soften and become translucent.
Add the cooked mutton and slit green chilies to the pan.
Continue to sauté for 5-7 minutes, allowing the flavors to meld and the mixture to become well-combined. Keep the filling warm.
5
Cook Parathas and Assemble Rolls
Divide the rested dough into 4 equal balls. Lightly flour a surface and roll each ball into a thin 7-inch circle.
Heat a tawa or flat skillet over medium heat. Place a paratha on it and cook for 30-40 seconds until small bubbles appear.
Flip the paratha. Drizzle 1 tsp of ghee around the edges and on top. Cook for another minute.
Flip again. Crack an egg directly onto the paratha's surface. Quickly break the yolk and spread the egg evenly over the paratha with a spoon.
Let the egg cook for about 1 minute, then flip the paratha one last time, egg-side down.
Cook for 1-2 minutes, pressing gently, until the egg is fully cooked and the paratha has golden-brown spots. Remove from the tawa.
Place the cooked paratha on a plate, egg-side up. Arrange a quarter of the mutton filling in a line down the center.
Top with raw sliced onions, a generous sprinkle of chaat masala, and a squeeze of fresh lemon juice.
Roll it up tightly. Wrap the bottom half in parchment paper or foil to hold it together.
6
Serve
Serve the Mutton Kathi Rolls immediately while they are hot and the paratha is still crispy.
