Tender mutton slices marinated in a fiery Hyderabadi spice blend and seared on a hot stone or skillet. This iconic dish delivers a smoky, melt-in-your-mouth experience, perfect as a show-stopping appetizer.
Prep20 min
Cook15 min
Servings4
Serving size: 1 serving
492cal
32gprotein
11gcarbs
36g
Ingredients
600 g Boneless Mutton (From the leg, sliced into very thin, wide strips)
0.5 cup Thick Curd (Whisked until smooth)
1.5 tbsp Ginger Paste
1.5 tbsp Garlic Paste
2 tbsp Raw Papaya Paste (Essential for tenderizing the meat)
4 pcs Green Chillies (Ground into a fine paste)
1.5 tsp Red Chili Powder (Adjust to your spice preference)
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.
Melt-in-mouth Pathar ka Gosht with flaky parathas - a protein-packed, soul-satisfying breakfast!
This hyderabadi dish is perfect for breakfast. With 822.34 calories and 40g of protein per serving, it's a nutritious choice for your meal plan.
fat
1 tsp Black Pepper Powder (Freshly ground for best flavor)
1.25 tsp Salt (Or to taste)
2 tbsp Lemon Juice (Freshly squeezed)
4 tbsp Ghee (For cooking)
1 pcs Onion (Medium, thinly sliced into rings for garnish)
3 tbsp Coriander Leaves (Freshly chopped, for garnish)
2 pcs Lemon Wedges (For serving)
Instructions
1
Prepare the Mutton (10 minutes)
Take the thin mutton slices and place them between two sheets of plastic wrap.
Using a meat mallet or a heavy rolling pin, gently pound the slices to flatten them further to about 1/8-inch thickness. This ensures they cook quickly and become exceptionally tender.
Set the flattened mutton aside.
2
Marinate the Mutton (10 minutes prep + 4 hours marination)
In a large mixing bowl, combine the thick curd, ginger paste, garlic paste, raw papaya paste, green chili paste, red chili powder, turmeric powder, garam masala, black pepper powder, and salt.
Whisk everything together until you have a smooth, uniform marinade.
Add the flattened mutton pieces to the bowl. Use your hands to massage the marinade into the meat, ensuring every piece is thoroughly coated.
Cover the bowl and refrigerate for a minimum of 4 hours. For best, melt-in-your-mouth results, marinate overnight.
3
Cook the Pathar ka Gosht (15 minutes)
Remove the marinated mutton from the refrigerator 30 minutes before cooking to let it come to room temperature. Stir in the fresh lemon juice.
Traditionally, this is cooked on a hot granite stone ('pathar'). At home, use a heavy-bottomed cast-iron skillet or tawa. Heat it over high flame until it is smoking hot.
Brush the hot surface with 1 tablespoon of ghee.
Carefully place a few marinated mutton slices on the skillet in a single layer. Do not overcrowd the pan.
Sear for 2-3 minutes on the first side until beautifully charred and browned. Flip and cook for another 1-2 minutes on the other side until cooked through.
Remove the cooked mutton and place it on a serving platter. Repeat the process with the remaining batches, adding more ghee as needed.
4
Garnish and Serve (2 minutes)
Once all the mutton is cooked, garnish generously with fresh coriander leaves and sliced onion rings.
Serve immediately while hot, with lemon wedges on the side for squeezing over the kebabs.
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.
