A rich and nourishing slow-cooked broth made from tender mutton trotters. This Mughlai delicacy is simmered with aromatic spices until the meat is fall-off-the-bone tender, creating a deeply flavorful and gelatinous soup renowned for its health benefits.
Prep30 min
Cook150 min
Servings4
Serving size: 1 serving
703cal
57gprotein
16gcarbs
47g
Ingredients
8 pieces Mutton Trotters (About 1 kg, cleaned and singed)
0.25 cup Whole Wheat Flour (For cleaning the trotters)
A soft, spongy, and slightly tangy leavened flatbread from Mughlai cuisine. This traditional yeast-based roti is thicker than a regular chapati and pairs perfectly with rich curries and kebabs.
Soul-satisfying Mutton Paya Soup with Khameeri Roti - energy-giving and gut-friendly comfort!
This rajasthani dish is perfect for breakfast. With 1030.77 calories and 65.86g of protein per serving, it's a nutritious choice for your meal plan.
fat
0.5 tsp Turmeric Powder
1 tsp Red Chili Powder (Adjust to taste)
1.5 tsp Coriander Powder
1 tsp Garam Masala
1.5 tsp Salt (Or to taste)
8 cups Water (Preferably hot)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
1 piece Lemon (Cut into wedges, for serving)
Instructions
1
Clean the Mutton Trotters (Paya)
This is the most crucial step for a clean-tasting soup. Rub the mutton trotters thoroughly with whole wheat flour and salt. Let them sit for 10 minutes.
Scrub and rinse them well under cold running water to remove any impurities and hair.
As an optional extra step, blanch the trotters in boiling water for 5 minutes, then drain and discard the water. This ensures a clear broth.
2
Sauté Aromatics
Heat ghee in a large pressure cooker over medium heat. Once hot, add the whole spices: bay leaves, cinnamon stick, cloves, black peppercorns, and crushed black cardamom.
Sauté for about 30-40 seconds until they sizzle and release their aroma.
Add the thinly sliced onions and cook for 8-10 minutes, stirring occasionally, until they turn soft and golden brown.
Add the ginger-garlic paste and sauté for another 2 minutes until the raw smell disappears.
3
Cook the Masala
Reduce the heat to low. Add the powdered spices: turmeric powder, red chili powder, and coriander powder.
Stir continuously for 45-60 seconds to cook the spices without burning them. If they stick, add a splash of water.
Add the cleaned mutton trotters to the cooker. Sauté for 4-5 minutes, mixing well to coat them evenly with the masala.
4
Pressure Cook the Paya
Pour in 8 cups of hot water and add salt. Stir everything together well.
Secure the lid of the pressure cooker. Bring to high heat and cook until the first whistle.
After the first whistle, reduce the heat to low and let it simmer for at least 90 minutes. The long, slow cooking time is essential for tender meat and a gelatinous broth.
Turn off the heat and allow the pressure to release naturally. Do not quick-release, as this can make the meat tough.
5
Finish and Serve
Once the pressure has fully released, carefully open the cooker.
Check the meat for tenderness; it should be falling off the bone. If not, pressure cook for another 15-20 minutes.
If the soup seems too thin, simmer it without the lid for 10-15 minutes to reduce it to your desired consistency.
Stir in the garam masala. Ladle the hot soup into bowls, making sure each serving has pieces of paya.
Garnish with freshly chopped coriander leaves and serve immediately with lemon wedges on the side.
4
Serving size: 1 serving
328cal
9gprotein
48gcarbs
12gfat
Ingredients
1.5 cup Atta
0.5 cup Maida
1 tsp Active Dry Yeast
1 tsp Sugar (to activate the yeast)
1 tsp Salt
2 tbsp Curd (at room temperature)
3 tbsp Ghee (1 tbsp for dough, 2 tbsp for brushing, melted)
0.5 cup Milk (lukewarm)
0.5 cup Water (lukewarm, divided)
Instructions
1
Activate the Yeast
In a small bowl, combine 1/4 cup of the lukewarm water, sugar, and active dry yeast.
Stir gently and let it rest for 5-10 minutes until the mixture becomes frothy and bubbly. This confirms the yeast is active and ready to use.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta, maida, and salt.
Create a well in the center and add the curd, 1 tbsp of melted ghee, and the frothy yeast mixture.
3
Knead the Dough
Gradually add the lukewarm milk and the remaining 1/4 cup of lukewarm water while mixing to form a shaggy dough.
Transfer the dough to a lightly floured surface and knead for 8-10 minutes until it is soft, smooth, and pliable. It should spring back when you press it lightly.
4
Proof the Dough
Place the dough in a lightly greased bowl, turning it once to coat the top.
Cover the bowl with a damp cloth or plastic wrap.
Let it rise in a warm, draft-free place for about 90 minutes, or until it has doubled in volume.
5
Shape the Rotis
Gently punch down the risen dough to release the air.
Divide it into 8 equal portions and roll each portion into a smooth ball.
On a lightly floured surface, roll each ball into a circle about 5-6 inches in diameter. Keep it slightly thicker than a regular chapati to achieve the characteristic spongy texture.
6
Cook the Rotis
Heat a tawa (griddle) over medium-high heat.
Place a rolled roti on the hot tawa. Cook for 30-40 seconds until you see small bubbles forming on the surface.
Flip the roti and cook the other side for about a minute until golden-brown spots appear.
Using tongs, carefully place the roti directly on a medium flame. It should puff up beautifully within seconds. Flip quickly to cook both sides evenly.
If you don't have a gas stove, you can press the roti gently with a clean, folded cloth on the tawa after the second flip to help it puff up.
7
Serve
Remove the cooked roti from the heat and immediately brush it with the remaining melted ghee.
Stack the rotis in a casserole or a cloth-lined container to keep them soft and warm.
Serve hot with your favorite curry, dal, or kebabs.
