Parotta with Mutton 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.

Sauté Aromatics and Spices

• Add the remaining 1 tbsp of ginger-garlic paste and the slit green chillies to the pan. Sauté for 2 minutes until the raw aroma disappears.
• Lower the heat and add the fennel powder and garam masala. Stir for 30 seconds until fragrant.

Roast the Mutton

• Add the pressure-cooked mutton pieces to the pan. Increase the heat to medium-high and stir-fry for 5-7 minutes, allowing the mutton to sear and get coated in the masala.
• Pour in the reserved mutton stock and add the remaining 0.5 tsp of black pepper powder. Bring to a simmer.
• Continue to cook, stirring occasionally, for about 10-15 minutes, until all the liquid has evaporated and the masala clings tightly to the mutton pieces, creating a semi-dry roast.

Garnish and Serve

• Stir in the fried coconut slivers and the remaining sprig of curry leaves.
• Mix well and cook for another minute to combine the flavors.
• Turn off the heat. Serve the Mutton Roast hot with Kerala parotta, appam, or steamed rice.