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))

CraftMyMeals

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

Similar Meals You Might Like

Meen Alleppey Curry with Boiled Rice

Kori Ajadina with Goan Sanna

Prawn Hinga Udda with Boiled Rice

Chicken Kundapuri with Boiled Rice

Silver Fish Rava Fry, Boiled Rice and Tomato Rasam

Mutton Kurma with Goan Sanna

About Mutton Pepper Fry with Chapati

Instructions

Ingredients

Instructions