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: 1 serving
491cal
31gprotein
13gcarbs
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 classic North Indian flatbread made with whole wheat flour. These flaky, layered delights are pan-fried to golden perfection with ghee, resulting in a crispy exterior and a soft, chewy interior. A perfect companion to any curry, dal, or simply enjoyed with a dollop of butter.
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.
Crispy, savory, and utterly addictive! Sweet onion rings are coated in a flavorful, spiced chickpea flour batter and deep-fried to golden perfection. A perfect tea-time snack or appetizer that's ready in minutes.
About Mutton Sula, Paratha, Mint Chutney and Indian Onion Rings
Aromatic Mutton Sula with flaky paratha and fresh mint chutney. Melt-in-mouth goodness!
This marwari dish is perfect for dinner. With 1165.05 calories and 49.63999999999999g of protein per serving, it's a nutritious choice for your meal plan.
36gfat
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.
330cal
8gprotein
44gcarbs
15gfat
Ingredients
2 cup Atta
1 tsp Salt
0.25 cup Ghee (melted, for layering and frying)
1 cup Water (lukewarm, adjust as needed)
Instructions
1
Prepare the Dough
In a large mixing bowl, combine 2 cups of atta and 1 tsp of salt. Mix well.
Gradually add lukewarm water while mixing with your fingers. Start with 3/4 cup and add more tablespoon by tablespoon as needed.
Knead for 8-10 minutes to form a soft, smooth, and pliable dough. It should not be sticky. The ideal consistency is soft to the touch, similar to an earlobe.
Add 1 tsp of ghee and knead for another minute to make the dough smooth.
2
Rest the Dough
Cover the dough with a damp cloth or a lid and let it rest for at least 20-30 minutes. This step is crucial as it allows the gluten to relax, making the parathas softer and easier to roll.
3
Divide and Shape
After resting, knead the dough gently for 30 seconds.
Divide the dough into 8 equal-sized portions and roll each portion into a smooth ball between your palms.
4
Create the Layers (Triangle Fold)
Take one dough ball and flatten it slightly. Dust it with dry atta.
Roll it into a circle about 4-5 inches in diameter.
Spread about 1/4 tsp of melted ghee evenly over the surface.
Fold the circle in half to create a semi-circle. Apply a little more ghee on the top surface of the semi-circle.
Fold it in half again to form a triangle.
Gently press the triangle and dust it with dry atta.
5
Roll the Paratha
Place the layered triangle on a rolling board. Roll it out gently and evenly into a larger triangle, about 6-7 inches in length on each side. Don't press too hard, as this can cause the layers to merge.
6
Cook the Paratha
Heat a tawa (flat griddle) over medium-high heat. The tawa should be hot but not smoking.
Carefully place the rolled paratha on the hot tawa. Cook for about 30-40 seconds, or until you see small bubbles appear on the surface.
Flip the paratha. Cook the other side for about 1 minute, until light golden-brown spots appear.
Spread about 1/2 tsp of ghee on the top surface and flip it again.
Gently press the paratha with a flat spatula, especially around the edges, to encourage it to puff up. Cook for 30-40 seconds until this side is golden brown and crisp.
Apply ghee to the other side, flip, and cook for another 20-30 seconds.
Remove from the tawa and repeat the process for the remaining dough balls.
7
Serve
Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.
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.
Peel the large onions and slice them crosswise into 1/4 to 1/2-inch thick rounds.
Gently separate the rounds into individual rings. Set aside the smaller center pieces for another use.
2
Make the Batter
In a large mixing bowl, whisk together the besan, rice flour, ajwain, turmeric powder, red chili powder, garam masala, hing, baking soda, and salt.
Gradually pour in the cold water while whisking continuously to form a smooth, thick batter. The consistency should be similar to pancake batter, thick enough to coat the back of a spoon without being runny.
Do not overmix the batter. Let it rest for 10-15 minutes.
3
Heat the Oil
Pour oil into a deep pan or kadai, ensuring it's at least 2 inches deep. Heat over medium-high flame.
The ideal oil temperature is between 350-375°F (175-190°C).
To test without a thermometer, drop a small bit of batter into the oil. If it sizzles and rises to the top quickly without browning too fast, the oil is ready.
