Name: Laccha Paratha
Prep time: 50 min
Cook time: 25 min
Total time: 75 min
Yield: 4 servings
Cuisine: north_indian
Ingredients: 2 cup Atta (Whole wheat flour); 1 tsp Salt; 0.5 cup Ghee (Melted, for dough, layering, and cooking); 1 cup Water (Lukewarm, adjust as needed)

CraftMyMeals

Mutton Rezala Recipe - North Indian Dinner | CraftMyMeals

Instructions

1
Marinate the Mutton
- In a large mixing bowl, combine the mutton pieces, whisked curd, ginger paste, garlic paste, and 1 teaspoon of salt.
- Mix thoroughly to ensure each piece of mutton is well-coated.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful result.
2
Prepare the Pastes
- Roughly chop the onion and boil it in water for 10-12 minutes until soft and translucent. Drain completely and let it cool, then blend into a smooth paste without adding extra water.
- Drain the soaked cashew nuts and poppy seeds. Transfer them to a blender with the green chilies. Blend into a very fine, smooth paste, adding a tablespoon or two of water only if necessary to facilitate blending.
3
Sauté Aromatics and Mutton
- Heat ghee and vegetable oil together in a heavy-bottomed pan or pressure cooker over medium heat.
- Add the whole spices: bay leaves, cinnamon stick, green cardamoms, cloves, black peppercorns, and dry red chilies. Sauté for 30-40 seconds until they release their aroma.
- Carefully add the marinated mutton to the pan, shaking off excess marinade. Sear the mutton on high heat for 5-7 minutes, stirring occasionally, until it's lightly browned on all sides.
- Add the boiled onion paste and cook for 5 minutes, stirring continuously until the raw smell dissipates.
- Reduce the heat to low, then stir in the cashew-poppy seed paste. Cook for another 2-3 minutes, stirring constantly to prevent it from sticking or burning, until you see oil separating at the edges.
4
Cook the Rezala
- Stir in the black pepper powder, sugar, and the remaining 1 teaspoon of salt. Mix well to combine.
- Pour in 1.5 cups of warm water and bring the gravy to a gentle simmer.
- For pressure cooking: Secure the lid and cook on medium heat for 5-6 whistles. Then, reduce the heat to low and cook for another 15 minutes. Let the pressure release naturally.
- For pan cooking: Cover the pan with a tight-fitting lid, reduce the heat to its lowest setting, and simmer for 60-75 minutes, or until the mutton is fall-off-the-bone tender. Stir every 15-20 minutes to prevent the gravy from catching at the bottom.
5
Finishing Touches
- Once the mutton is cooked, gently stir in the garam masala powder, kewra water, and rose water.
- Let the curry simmer on low heat for 2 more minutes to allow the final aromas to meld into the gravy.
- Turn off the heat and let the Mutton Rezala rest for at least 10 minutes before serving. This allows the flavors to deepen.
- Serve hot with naan, rumali roti, or a simple pulao.

Ingredients

2 cup Atta (Whole wheat flour)
1 tsp Salt
0.5 cup Ghee (Melted, for dough, layering, and cooking)
1 cup Water (Lukewarm, adjust as needed)

Instructions

1
Prepare the Dough (10 mins + 30 mins resting)
- In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt.
- Add 2 tbsp of the melted ghee to the flour. Rub it in with your fingertips until the mixture resembles coarse breadcrumbs.
- Gradually add lukewarm water, a little at a time, and knead to form a soft, smooth, and pliable dough. The dough should be soft but not sticky.
- Knead the dough on a clean surface for 8-10 minutes until it is elastic and smooth.
- Cover the dough with a damp cloth or lid and let it rest for at least 30 minutes. This step is crucial for relaxing the gluten.
2
Create Layers (15 mins + 15 mins resting)
- After resting, knead the dough for another minute. Divide it into 8 equal-sized balls.
- Take one dough ball, dust it with dry atta, and roll it into a very thin circle, about 8-9 inches in diameter. The thinner you roll, the more layers you will get.
- Spread about 1 tsp of melted ghee evenly over the entire surface of the rolled dough.
- Sprinkle a light, even layer of dry atta over the ghee. This helps keep the layers separate.
- Starting from one edge, begin to fold the dough into narrow pleats (about 1/2 inch wide), like making a paper fan, until you have a long, pleated strip.
- Gently stretch the pleated strip to lengthen it slightly.
- Roll this strip tightly into a spiral or pinwheel shape. Tuck the loose end underneath the coil to secure it.
- Gently press the spiral flat with your palm. Repeat this process for all the dough balls.
- Cover the prepared coils and let them rest for another 10-15 minutes. This second rest makes them easier to roll out.
3
Roll the Parathas (5 mins)
- Take one rested coil and lightly dust it with atta.
- Gently roll it out into a circle about 5-6 inches in diameter. Apply even, gentle pressure to avoid pressing the layers together and making the paratha dense.
4
Cook the Parathas (25 mins)
- Heat a tawa or a flat, heavy-bottomed pan over medium-high heat.
- Place a rolled paratha on the hot tawa. Cook for about 30-45 seconds, or until small bubbles appear on the surface.
- Flip the paratha. Drizzle about 1/2 tsp of ghee on the top surface and spread it evenly.
- Cook for about 1 minute, then flip again. The side with the ghee should now be facing up and have golden-brown spots.
- Drizzle another 1/2 tsp of ghee on this side. Press down gently with a spatula and cook for another minute, rotating it occasionally for even browning.
- Continue to flip and cook until both sides are golden-brown, crisp, and the layers are visible.
- Repeat the process for all remaining parathas, adjusting the heat as necessary.
5
Serve
- Remove the cooked paratha from the tawa. While it's still hot, gently crush it between your palms. This action helps to open up and fluff the layers.
- Serve immediately with your favorite curry, dal, raita, or pickle.

Mutton Rezala with Laccha Paratha

Nutrition per Serving

Recipes in this Meal

1. Mutton Rezala

Ingredients

2. Laccha Paratha

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About Mutton Rezala with Laccha Paratha

Instructions

Ingredients

Instructions