Mutton Roll

Instructions

1. 1

   Marinate the Mutton

   • In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and 1.5 tsp of salt.
   • Mix thoroughly to ensure the mutton is evenly coated with the marinade.
   • Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 4 hours or overnight.
2. 2

   Prepare the Paratha Dough

   • In a separate mixing bowl, combine the atta, maida, 0.5 tsp of salt, and 1 tbsp of vegetable oil.
   • Gradually add approximately 1 cup of water, kneading continuously for 8-10 minutes to form a soft, smooth, and pliable dough.
   • Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
3. 3

   Cook the Mutton Filling

   • Heat 3 tbsp of vegetable oil in a pressure cooker over medium heat.
   • Add the finely chopped onion and sauté for 5-7 minutes until it turns golden brown.
   • Add the chopped tomato and cook for another 4-5 minutes until it becomes soft and pulpy.
   • Add the marinated mutton and slit green chilies. Increase the heat to high and sauté for 5-7 minutes, stirring occasionally, until the mutton is well-browned and the oil starts to separate.
   • Pour in 1/2 cup of water, stir well, and secure the lid of the pressure cooker.
   • Cook on medium heat for 5-6 whistles (approximately 20-25 minutes) until the mutton is tender.
   • Allow the pressure to release naturally. Open the lid and, if there is excess liquid, cook on high heat, stirring until the masala thickly coats the mutton pieces.
   • Stir in the chopped coriander leaves and set the filling aside.
4. 4

   Make the Parathas

   • Divide the rested dough into 4 equal portions and roll them into smooth balls.
   • Lightly flour a clean surface and roll each ball into a thin circle, about 6-7 inches in diameter.
   • Heat a tawa (flat pan) over medium-high heat. Place a rolled paratha on the hot tawa.
   • Cook for about 30 seconds until small bubbles appear, then flip. Drizzle 1 tsp of ghee over and around the paratha.
   • Press gently with a spatula and cook for 30-40 seconds until golden brown spots appear. Flip, apply another tsp of ghee, and cook the other side similarly.
   • Repeat for all dough balls, stacking the cooked parathas in a casserole dish to keep them warm and soft.
5. 5

   Assemble and Serve

   • Place a warm paratha on a clean surface.
   • Spoon a generous amount of the mutton filling in a line down the center.
   • Top with a handful of thinly sliced onions.
   • Drizzle with green chutney, sprinkle with chaat masala, and squeeze a wedge of lemon over the filling.
   • Tightly roll the paratha from one side to the other. You can wrap the bottom half in parchment paper or foil for easier handling.
   • Serve the mutton rolls immediately while they are hot and fresh.