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: 1.5 cups
728cal
58gprotein
23gcarbs
47g
Ingredients
8 pieces Mutton Trotters (About 1 kg, cleaned and singed)
0.25 cup Whole Wheat Flour (For cleaning the trotters)
Enjoy the authentic taste of restaurant-style Tandoori Roti made at home on a simple tawa. This soft, slightly chewy flatbread with a classic charred flavor is perfect for scooping up rich curries and dals.
Aromatic, gut-friendly Mutton Paya Soup with warm Tandoori Roti. A truly soul-satisfying meal!
This north_indian dish is perfect for lunch. With 1068.29 calories and 66.41g 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: 2 rotis
340cal
9gprotein
46gcarbs
16gfat
Ingredients
2 cup Atta (Also known as whole wheat flour)
1 tsp Active Dry Yeast
1 tsp Sugar (To activate the yeast)
0.75 cup Warm Water (Around 105-115°F (40-46°C))
0.25 cup Plain Yogurt (At room temperature)
1 tsp Salt
2 tbsp Vegetable Oil (For the dough)
2 tbsp Ghee (Melted, for brushing)
Instructions
1
Activate the Yeast
In a small bowl, combine the warm water, sugar, and active dry yeast.
Stir gently and set aside for 5-10 minutes. The mixture should become frothy, which indicates the yeast is active and ready.
2
Prepare the Dough
In a large mixing bowl, whisk together the atta and salt.
Make a well in the center and pour in the plain yogurt, vegetable oil, and the activated yeast mixture.
Using your fingers, gradually mix the wet ingredients into the flour until a shaggy dough forms.
Transfer the dough to a lightly floured surface. Knead for 8-10 minutes until it becomes soft, smooth, and elastic. It should spring back when gently poked.
3
Proof the Dough
Lightly grease a clean bowl with a few drops of oil. Place the kneaded dough in the bowl, turning it once to coat.
Cover the bowl with a damp kitchen towel or plastic wrap.
Let the dough rest in a warm, draft-free place for 90 minutes, or until it has doubled in size.
4
Shape the Rotis
After proofing, gently punch down the dough to release the air. Knead it lightly for another minute.
Divide the dough into 8 equal portions and roll each into a smooth ball.
Working with one ball at a time, dust it lightly with atta and roll it into a 5-6 inch circle or oval, about 1/4 inch thick. Don't roll it too thin.
5
Cook the Roti on the Tawa
Heat a cast-iron tawa (skillet) on high heat for 4-5 minutes until it is smoking hot. A non-stick tawa will not work.
Take one rolled roti and apply a thin, even layer of water to one side using your fingers or a pastry brush.
Carefully place the roti, water-side down, onto the hot tawa. The water will make it stick to the surface. Press down gently for a second.
Cook for 1-2 minutes, until you see bubbles forming on the top surface.
Using tongs, securely grip the tawa handle and flip the entire tawa upside down over the direct gas flame, holding it 3-4 inches above the burner.
Cook the top side for 30-60 seconds, moving the tawa in a circular motion to ensure even cooking and charring until classic brown spots appear.
Flip the tawa back to its upright position. Use tongs to carefully peel the cooked roti off the tawa.
6
Finish and Serve
Immediately brush the hot roti with melted ghee.
Repeat the cooking process for the remaining dough balls.
Stack the cooked rotis in a cloth-lined container or casserole dish to keep them warm and soft.
Serve immediately with your favorite dal, curry, or sabzi.
