Paratha with Dry Mutton Fry

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.

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.

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.

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.

Serve

• Serve the hot, flaky parathas immediately with your favorite curry, dal, yogurt, or pickle.

Roast the Mutton

• Add the cooked mutton pieces to the pan along with the remaining 1/2 tsp of salt. If you have reserved mutton stock, add it now.
• Mix thoroughly to coat the mutton with the masala.
• Cook on medium-low heat, stirring every few minutes. Allow the mutton to roast and the moisture to evaporate completely. This slow roasting process is key and will take about 15-20 minutes.
• Continue cooking until the masala becomes dry, darkens in color, and clings tightly to the mutton pieces.

Garnish and Serve

• Sprinkle the freshly ground black pepper powder and garam masala over the mutton. Stir well and cook for another 2 minutes to incorporate the aromas.
• Turn off the heat. Squeeze fresh lemon juice over the fry and garnish with chopped coriander leaves.
• Toss gently and serve hot as an appetizer or a side dish.