Tender, succulent pieces of mutton marinated in a rich yogurt and spice blend, then grilled and smoked to perfection. This Rajasthani specialty delivers a robust, smoky flavor that's truly unforgettable.
Prep30 min
Cook25 min
Soak240 min
Servings4
Serving size: 95 g
480cal
45gprotein
15gcarbs
Ingredients
500 g Boneless Mutton (Cut into 1.5-inch cubes from leg or shoulder)
1.5 tbsp Raw Papaya Paste (Acts as a natural meat tenderizer)
2 tbsp Ginger-Garlic Paste
1.5 tsp Red Chili Powder (Adjust to your spice preference)
1.5 tsp Salt (Divided)
1 cup Hung Curd (Ensure it is thick with no excess water)
A rustic, gluten-free flatbread from Rajasthan, made from pearl millet flour. It has a nutty, earthy flavor and a slightly coarse texture, perfect for pairing with spicy curries or simply with a dollop of ghee and jaggery.
A vibrant and refreshing Indian condiment made with fresh mint, cilantro, and a hint of spice. This classic green chutney, also known as Pudina Chutney, is the perfect zesty accompaniment for samosas, chaat, kebabs, and sandwiches.
Aromatic Mutton Sula with fiber-rich Bajra Roti. A perfectly spiced, soul-satisfying meal!
This marwari dish is perfect for dinner. With 774.52 calories and 52.68g of protein per serving, it's a nutritious choice for your meal plan.
27gfat
1 tsp Cumin Powder
1 tsp Garam Masala
0.25 tsp Turmeric Powder
2 tbsp Mustard Oil
2 tbsp Lemon Juice
2 tbsp Butter (Melted, for basting)
1 piece Charcoal (For smoking (Dhungar method))
1 tsp Ghee (For smoking (Dhungar method))
0.5 tsp Chaat Masala (For garnish)
2 tbsp Coriander Leaves (Chopped, for garnish)
1 medium Onion (Sliced into rings for serving)
1 medium Lemon (Cut into wedges for serving)
Instructions
1
First Marinade for Mutton
Wash the mutton pieces thoroughly and pat them completely dry with paper towels. This helps the marinade adhere better.
In a mixing bowl, combine the mutton pieces with raw papaya paste, ginger-garlic paste, 1 tsp of the red chili powder, and 0.5 tsp of the salt.
Mix well, ensuring each piece is evenly coated. Cover the bowl and let it rest at room temperature for 45-60 minutes to allow the tenderizers to work.
2
Second Marinade
In a separate large bowl, whisk the hung curd until it is smooth and creamy.
Add the roasted besan, kachri powder, coriander powder, cumin powder, garam masala, turmeric powder, the remaining 1 tsp salt, and the remaining 0.5 tsp red chili powder.
Pour in the mustard oil and lemon juice. Whisk vigorously until all the spices are well combined into a thick, smooth paste.
Add the mutton from the first marinade to this second marinade. Use your hands to coat each piece thoroughly.
Cover the bowl and refrigerate for a minimum of 4-6 hours, or preferably overnight for the most tender and flavorful results.
3
Skewer and Grill
Remove the marinated mutton from the refrigerator about 30 minutes before cooking to bring it to room temperature.
Preheat your grill to medium-high heat. If using an oven, preheat to 200°C (400°F).
Thread the mutton pieces onto metal skewers, leaving a small gap between each piece to ensure even cooking. Do not overcrowd the skewers.
Place the skewers on the hot grill. Cook for 15-20 minutes, turning them every 4-5 minutes to cook all sides evenly.
During the last 5 minutes of grilling, baste the mutton with melted butter for extra flavor and moisture.
The mutton is done when it's tender, juicy, and has beautiful char marks on the edges.
4
Smoke the Kebabs (Dhungar Method)
Once grilled, carefully remove the mutton from the skewers and place it in a large, heatproof bowl.
Using tongs, heat the piece of charcoal directly over a gas flame until it is red hot and glowing.
Make a small well in the center of the mutton and place a small steel bowl or a piece of aluminum foil in it. Carefully place the hot charcoal inside.
Pour the ghee over the hot charcoal. It will immediately start to produce a lot of aromatic smoke.
Quickly cover the large bowl with a tight-fitting lid to trap the smoke. Let it infuse for 5-7 minutes.
5
Garnish and Serve
Carefully uncover the bowl and remove the small bowl with the charcoal.
Sprinkle the mutton sula with chaat masala and freshly chopped coriander leaves.
Serve immediately with onion rings and lemon wedges on the side.
276cal
7gprotein
42gcarbs
9gfat
Ingredients
2 cup Bajra Flour (Also known as pearl millet flour)
0.5 tsp Salt (Adjust to taste)
1 cup Warm Water (Use as needed, the amount may vary)
2 tbsp Ghee (For serving)
Instructions
1
Prepare the Dough
In a wide bowl or parat, combine the 2 cups of bajra flour and 0.5 tsp of salt. Mix well.
Gradually add warm water, a little at a time, and start gathering the flour to form a shaggy dough.
Once the flour comes together, begin kneading. Use the heel of your palm to push and press the dough for 5-7 minutes. This process is crucial for a smooth, crack-free roti.
The final dough should be soft, smooth, and pliable, similar to the consistency of chapati dough. It should not be sticky or too stiff.
Cover the dough with a damp cloth and let it rest for 15 minutes. Do not rest it for too long as it can become dry.
2
Shape the Rotis
After resting, knead the dough again for one minute.
Divide the dough into 8 equal portions and roll them into smooth, crack-free balls.
Take one ball of dough. Dust your palms with a little dry bajra flour.
Gently flatten the ball and start patting it between your palms, rotating it as you go, to form a thin disc of about 4-5 inches in diameter. This is the traditional method.
For an easier method, place a dough ball on a piece of parchment paper or a plastic sheet. Flatten it slightly, cover with another sheet, and use a rolling pin to gently roll it into a 4-5 inch circle of about 1/4 inch thickness.
3
Cook the Rotis
Heat a cast-iron or earthen tawa (griddle) over medium-high heat. The tawa should be hot before you place the roti on it.
Carefully lift the rolled roti and place it on the hot tawa.
Cook for about 45-60 seconds on the first side, or until you see small bubbles and the color changes slightly.
Flip the roti using tongs and cook the other side for about a minute until light brown spots appear.
For a soft, puffed roti, you can now place it directly on a low open flame using tongs. It will puff up in seconds. Flip to cook both sides evenly. Alternatively, press the roti gently on the tawa with a folded kitchen towel to help it puff up.
Repeat the process for all the remaining dough balls.
4
Serve
Once cooked, remove the roti from the heat and immediately brush it generously with ghee.
Serve the hot Bajra Roti with Rajasthani curries like Gatte ki Sabzi, dal, or simply with a dollop of white butter (makhan) and a piece of jaggery (gur).
2 tablespoon Roasted Chana Dal (Acts as a thickener)
2 tablespoon Lemon Juice (Freshly squeezed)
0.75 teaspoon Salt (Adjust to taste)
0.5 teaspoon Black Salt (Also known as Kala Namak)
0.5 teaspoon Sugar (Optional, to balance flavors)
3 tablespoon Ice Cold Water (Or use ice cubes, add as needed for consistency)
Instructions
1
Prepare the Herbs (4 minutes)
Thoroughly rinse the mint and cilantro leaves under cold running water to remove any dirt or grit.
Pluck the mint leaves from their tough stems; discard the stems as they can be bitter.
For the cilantro, you can use the tender stems along with the leaves as they are full of flavor. Roughly chop the bunch.
Gently pat the herbs dry with a clean kitchen towel or paper towels to remove excess water.
2
Combine Ingredients in Blender (1 minute)
Place the prepared mint leaves, cilantro, green chilies (start with one for less heat), chopped ginger, roasted chana dal, lemon juice, salt, black salt, and sugar into a small, high-speed blender jar.
3
Blend to a Smooth Paste (3 minutes)
Add 2-3 tablespoons of ice-cold water or a couple of ice cubes. Using cold water is crucial to prevent the herbs from oxidizing and helps retain their vibrant green color.
Blend for 1-2 minutes, scraping down the sides of the jar with a spatula as needed, until you achieve a smooth, uniform paste.
If the chutney is too thick, add more cold water, 1 teaspoon at a time, and blend again until you reach your desired consistency. Be careful not to make it too watery.
