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 Pepper Fry Recipe & Chapati - South Indian Dinner | CraftMyMeals

Instructions

1
Pressure Cook the Mutton
- In a pressure cooker, combine the mutton pieces, turmeric powder, and 1 teaspoon of salt.
- Pour in 1 cup of water and mix well.
- Secure the lid and cook on medium-high heat for 6-8 whistles, or approximately 20-25 minutes, until the mutton is tender but holds its shape.
- Allow the pressure to release naturally. Once safe, open the cooker. Strain the mutton, reserving both the cooked meat and the nutritious stock separately.
2
Prepare the Fresh Pepper Masala
- While the mutton is cooking, place a small, dry pan over low heat.
- Add the black peppercorns and fennel seeds. Dry roast for 1-2 minutes, stirring constantly, until they become fragrant.
- Remove from heat and let them cool down completely. Grind to a coarse powder using a spice grinder or a mortar and pestle.
3
Sauté the Base Masala
- Heat gingelly oil in a heavy-bottomed pan or kadai over medium heat.
- Add the finely chopped onions and sauté for 7-8 minutes until they turn soft and golden brown.
- Add the ginger-garlic paste, slit green chilies, and curry leaves. Sauté for another 2 minutes until the raw aroma disappears.
- Add the chopped tomatoes and cook for 4-5 minutes, stirring occasionally, until they break down and become soft and mushy.
4
Roast the Mutton
- Reduce the heat to low. Add the coriander powder and red chili powder. Sauté for 1 minute until the spices are aromatic.
- Add the cooked mutton pieces to the pan. Stir well to coat the mutton evenly with the masala.
- Pour in the reserved mutton stock and add the remaining 0.5 teaspoon of salt. Increase the heat to medium-high and bring to a boil.
- Continue to cook, stirring occasionally, until all the liquid has evaporated and the masala clings tightly to the mutton pieces. This will take about 10-12 minutes.
- Now, add the freshly ground pepper-fennel powder and garam masala. Reduce the heat to low and continue to sauté for 5-7 minutes, allowing the mutton to roast well until it's dark, aromatic, and has a dry texture.
5
Garnish and Serve
- Turn off the heat. Squeeze the fresh lemon juice over the mutton and sprinkle with chopped coriander leaves.
- Give it a final gentle mix. Let the Mutton Pepper Fry rest for at least 10 minutes for the flavors to meld before serving hot.

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 Pepper Fry with Chapati

Nutrition per Serving

Recipes in this Meal

1. Mutton Pepper Fry

Ingredients

2. Chapati

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About Mutton Pepper Fry with Chapati

Instructions

Ingredients

Instructions