A hearty and flavorful Bengali classic where tender minced mutton is cooked with soft yellow peas in a fragrant, spicy gravy. Perfect as a satisfying snack or a main course with luchis or rice.
Prep20 min
Cook50 min
Soak480 min
Servings4
Serving size: 1 serving
660cal
31gprotein
60gcarbs
Ingredients
1.5 cup dried yellow peas (Also known as Ghugni Motor or Vatana)
250 g mutton keema (Minced mutton, preferably with 15-20% fat)
2 medium onion (Finely chopped)
2 medium tomato (Pureed)
1.5 tbsp ginger paste
1.5 tbsp garlic paste
3 piece green chili (Slit lengthwise, adjust to taste)
4 tbsp mustard oil (For an authentic Bengali flavor)
Soft, unleavened whole wheat flatbread, a daily staple in Indian households. Perfect for scooping up curries and dals, this simple, wholesome bread is puffed up on an open flame for that classic, airy texture.
Aromatic Mutton Keema Ghugni with soft rotis – a protein-packed, energy-giving comfort food delight!
This bihari dish is perfect for dinner. With 873.3100000000001 calories and 39.370000000000005g of protein per serving, it's a muscle-gain option for your meal plan.
35gfat
1 inch cinnamon stick
2 piece green cardamom (Slightly crushed)
3 piece cloves
1 tsp turmeric powder (Divided use: 1/2 tsp for peas, 1/2 tsp for masala)
1 tsp red chili powder (Adjust to taste)
1 tsp cumin powder
1.5 tsp coriander powder
1 tsp garam masala powder
1.5 tsp salt (Divided use, adjust to taste)
0.5 tsp sugar (Optional, to balance flavors)
1 tbsp ghee (For finishing)
4 cup water (3 cups for peas, 1 cup for gravy adjustment)
3 tbsp coriander leaves (Freshly chopped, for garnish)
1 piece lemon (Cut into wedges, for serving)
Instructions
1
Prepare the Yellow Peas
Wash the dried yellow peas thoroughly under running water. Soak them in 4-5 cups of water for at least 8 hours or overnight.
Drain the soaking water. Transfer the peas to a pressure cooker.
Add 3 cups of fresh water, 1/2 tsp of the turmeric powder, and 1 tsp of the salt. Stir well.
Secure the lid and pressure cook on medium-high heat for 4-5 whistles, or for about 15 minutes. The peas should be soft and cooked through but still hold their shape.
Turn off the heat and allow the pressure to release naturally. Do not discard the cooking water. Set aside.
2
Sauté Aromatics and Keema
Heat mustard oil in a heavy-bottomed pan or kadai over medium heat until it is fragrant and slightly smoky. This mellows its pungent flavor.
Lower the heat and add the bay leaf, cinnamon stick, crushed green cardamoms, and cloves. Sauté for 30-40 seconds until they release their aroma.
Add the finely chopped onions and a pinch of sugar (if using) to help with caramelization. Fry for 10-12 minutes, stirring occasionally, until the onions are deep golden brown.
Add the ginger paste and garlic paste. Sauté for 1-2 minutes until the raw smell disappears.
Add the mutton keema to the pan. Use a spatula to break up any lumps. Increase the heat to medium-high and cook for 7-8 minutes, stirring frequently, until the keema changes color from pink to brown and is well-seared.
3
Build the Masala
Reduce the heat to low. Add the remaining 1/2 tsp turmeric powder, red chili powder, cumin powder, and coriander powder. Sauté for 1 minute, stirring continuously to prevent burning.
Add the tomato puree and the remaining 1/2 tsp salt. Mix well.
Cook the masala on medium heat for 6-8 minutes, stirring occasionally, until the tomatoes are well-cooked and you see oil separating from the sides of the masala.
4
Combine and Simmer
Pour the pressure-cooked yellow peas along with their cooking water into the keema masala. Stir gently to combine everything.
Add the slit green chilies. If the mixture seems too thick, add up to 1 cup of hot water to reach your desired gravy consistency.
Bring the ghughni to a boil. Then, reduce the heat to low, cover the pan, and let it simmer for 10-15 minutes. This allows the keema and peas to absorb the flavors of the spices.
Check for seasoning and adjust salt if necessary.
5
Finish and Serve
Turn off the heat. Stir in the garam masala powder and the ghee for a rich aroma and flavor.
Garnish generously with freshly chopped coriander leaves.
Let it rest for 5 minutes before serving. Serve hot with a side of chopped raw onions, lemon wedges, and enjoy with luchi, paratha, roti, or as a standalone snack.
213cal
8gprotein
44gcarbs
2gfat
Ingredients
2 cup atta (Use a fine-milled whole wheat flour for best results.)
1 cup lukewarm water (Adjust quantity as needed; dough should be soft and pliable.)
1 tsp ghee (For the dough, plus extra for brushing (optional).)
Instructions
1
Prepare the dough
In a large mixing bowl, combine the atta and 1 tsp of ghee.
Gradually add lukewarm water, a little at a time, mixing with your fingers to form a shaggy dough.
Knead the dough on a clean surface for 8-10 minutes, using the heel of your palm to push and fold until it is smooth, soft, and pliable, 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 relaxing the gluten and ensuring soft rotis.
2
Divide and roll the rotis
After resting, knead the dough for another minute.
Divide the dough into 8 equal-sized portions and roll each into a smooth, crack-free ball.
Take one dough ball, flatten it, and dip it in dry atta for dusting.
On a rolling board, use a rolling pin to roll it into an even circle about 6-7 inches in diameter. Ensure the edges are as thin as the center for proper puffing.
3
Cook the roti
Heat a flat griddle (tawa) over medium-high heat. It's ready when a pinch of flour sprinkled on it sizzles and turns brown in seconds.
Place the rolled roti on the hot tawa. Cook for about 20-30 seconds, until you see small bubbles appear on the surface.
Using tongs, flip the roti. Cook the second side for about 45-60 seconds, until light brown spots appear.
4
Puff the roti
Using tongs, carefully remove the roti from the tawa and place it directly over a medium-high open flame. It should puff up into a ball almost instantly. Flip it once and remove immediately to avoid burning.
Alternatively, if you don't have a gas stove, flip the roti back onto the tawa and gently press the edges with a folded kitchen towel. This traps steam and helps the roti puff up.
Once puffed, immediately remove the roti from the heat.
5
Finish and serve
Brush one side with ghee, if desired, for extra flavor and softness.
Place the finished roti in a casserole dish or a container lined with a clean kitchen towel to keep them soft and warm.
Repeat the process for all remaining dough balls. Serve hot with your favorite dal, curry, or sabzi.
