Name: Chapati
Prep time: 35 min
Cook time: 15 min
Total time: 50 min
Yield: 4 servings
Cuisine: indian
Ingredients: 2 cup Atta (Also known as whole wheat flour); 1 cup Lukewarm Water (Adjust as needed, amount varies by flour type); 0.5 tsp Salt; 1 tsp Ghee (For adding to the dough (optional))

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Mutton Keema Masala with Chapathi - Indian Lunch | CraftMyMeals

Instructions

1
Sauté Aromatics and Onions
- Heat ghee or oil in a heavy-bottomed pan or kadai over medium heat.
- Add the bay leaf, cinnamon stick, cloves, and slightly crushed green cardamoms. Sauté for about 30 seconds until they become fragrant.
- Add the finely chopped onions and sauté for 10-12 minutes, stirring frequently, until they turn a deep golden brown. This caramelization is key to the dish's flavor.
2
Build the Masala Base
- Add the ginger-garlic paste and cook for 1-2 minutes until the raw aroma disappears.
- Reduce the heat to low. Add the turmeric powder, Kashmiri red chili powder, coriander powder, and cumin powder. Stir for 30 seconds to toast the spices without burning them.
- Pour in the tomato puree. Increase the heat to medium and cook the masala, stirring occasionally, for 8-10 minutes until it thickens and you see oil separating from the sides.
3
Cook the Mutton Keema
- Add the mutton keema to the pan. Increase the heat to medium-high.
- Using a spatula, break up any lumps and stir-fry the keema for 7-8 minutes until it is well-browned and no longer pink. This searing step adds a lot of flavor.
- Reduce the heat to low. Add the whisked curd and stir continuously for 2-3 minutes to prevent it from curdling and to incorporate it smoothly into the masala.
4
Simmer the Curry
- Pour in 1 cup of hot water and add salt to taste. Stir everything together well.
- Bring the mixture to a boil, then reduce the heat to the lowest setting. Cover the pan and let it simmer for 20-25 minutes, until the mutton is tender and the gravy has thickened.
- Stir once or twice during simmering to prevent the keema from sticking to the bottom of the pan.
5
Finish and Garnish
- Add the green peas (if using frozen, no need to thaw) and cook for another 5 minutes with the lid on, until the peas are tender.
- Turn off the heat. Sprinkle the garam masala and freshly chopped coriander leaves over the curry. Give it a final gentle stir.
- Let the Mutton Keema Masala rest, covered, for at least 10 minutes to allow the flavors to meld. Serve hot with pav, roti, naan, or steamed rice.

Ingredients

2 cup Atta (Also known as whole wheat flour)
1 cup Lukewarm Water (Adjust as needed, amount varies by flour type)
0.5 tsp Salt
1 tsp Ghee (For adding to the dough (optional))

Instructions

1
Prepare the Dough
- In a large mixing bowl, combine 2 cups of atta and salt. If using, add 1 tsp of ghee and mix it into the flour with your fingertips until it resembles coarse crumbs.
- Gradually add lukewarm water, a little at a time, mixing and gathering the flour to form a dough.
- Knead the dough on a clean surface for 8-10 minutes, pressing and stretching with the heel of your hand. The final dough should be soft, pliable, smooth, and not sticky. It should have a texture similar to an earlobe.
- 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 chapatis.
2
Divide and Roll the Chapatis
- After resting, knead the dough again for one minute to make it smooth.
- Divide the dough into 8 equal-sized portions and roll them into smooth balls.
- Take one ball and flatten it between your palms. Dip it into the dry atta for dusting, coating it lightly on both sides.
- Place it on a rolling board (chakla) and roll it out into a thin, even circle of about 6-7 inches in diameter. Use minimal dry flour for dusting to avoid making the chapati hard.
3
Cook the Chapatis
- Heat a tawa (flat griddle) on medium-high heat. To check if it's ready, sprinkle a pinch of dry flour; it should sizzle and turn brown quickly.
- Carefully place the rolled chapati on the hot tawa. Cook for about 15-20 seconds until you see small bubbles forming on the surface.
- Using tongs, flip the chapati. Cook the other side for about 30-40 seconds until light brown spots appear.
- Using the tongs, lift the chapati and place it directly on a high gas flame. It should puff up like a balloon within 2-3 seconds.
- Immediately flip it to cook the other side on the flame for another 2 seconds. Be careful not to burn it.
4
Finish and Serve
- Remove the puffed chapati from the flame and place it in a casserole or a container lined with a clean kitchen towel. This traps the steam and keeps them soft.
- Brush the top with a little ghee. This adds flavor and helps keep it soft.
- Repeat the rolling and cooking process for the remaining dough balls.
- Serve hot with your favorite dal, sabzi, or curry.

Mutton Keema Masala with Chapati

Nutrition per Serving

Recipes in this Meal

1. Mutton Keema Masala

Ingredients

2. Chapati

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About Mutton Keema Masala with Chapati

Instructions

Ingredients

Instructions