Parotta with Mutton Ghee Roast

Divide and Soak the Dough

• After the initial rest, divide the dough into 8 equal-sized balls.
• Place the dough balls in a deep bowl or tray. Pour the remaining sunflower oil over them, ensuring they are fully coated.
• Cover the bowl and let the dough balls soak in the oil for a minimum of 2 hours, or up to 4 hours at room temperature. This step is crucial for making the dough elastic.

Stretch, Pleat, and Coil

• Generously oil your work surface. Take one dough ball (leave the others in the oil) and flatten it with your palm.
• Using your fingers, gently stretch and pull the dough outwards from the center to form a large, paper-thin circle or rectangle. It should be translucent. Don't worry about small tears.
• Starting from one edge, lift and fold the dough over to create thin, accordion-like pleats until you have a long, pleated rope.
• Gently stretch this pleated rope to make it longer. Then, starting from one end, coil it into a tight spiral, tucking the tail end underneath.
• Let the prepared coil rest for 10-15 minutes while you repeat the process for the remaining dough balls.

Cook the Parotta

• Take a rested coil and gently flatten it with your palm or a rolling pin into a circle about 5-6 inches in diameter. Do not press too hard, as this will cause the layers to merge.
• Heat a tawa or flat skillet over medium heat.
• Place the parotta on the hot tawa and cook for about 1 minute until small bubbles appear.
• Flip the parotta, drizzle a teaspoon of oil or ghee around the edges, and cook for another 2-3 minutes, pressing gently with a spatula, until golden brown spots appear.
• Flip again, add a little more oil if needed, and cook the other side until it's crisp and golden brown. Repeat for all the parottas.

Fluff and Serve

• Once cooked, remove the parotta from the tawa. While it's still hot, place it on a clean surface or hold it between your hands (using a cloth if too hot).
• Gently clap or scrunch the parotta from the sides. This action is key to separating the layers and making it flaky.
• Serve the hot, flaky parottas immediately with your favorite curry, such as vegetable kurma or chicken salna.

Reduce the heat to low, add the whisked curd, and mix quickly to prevent it from curdling. Cook for 2-3 minutes until the ghee surfaces again.

Add the cooked mutton pieces, the remaining 1/2 tsp of salt, and the jaggery. Mix well until every piece is coated with the masala.

Roast the mutton on medium-low heat for 10-15 minutes, stirring occasionally. The masala will dry up and cling to the mutton pieces. If it gets too dry, add a few tablespoons of the reserved mutton stock.

Add the curry leaves and continue to roast for another 2 minutes until they turn crisp and aromatic.

Turn off the heat and garnish with freshly chopped coriander leaves.

Let the dish rest for 10 minutes before serving. Serve hot with neer dosa, appam, or steamed rice.