Tender, pressure-cooked mutton pieces pan-fried to crispy perfection with classic Hyderabadi spices. This spicy and tangy dish is a fantastic appetizer or a side for dal and rice, ready in under an hour.
Experience the magic of ultra-thin, soft, and foldable flatbreads, reminiscent of a handkerchief. This Mughlai specialty is perfect for scooping up rich curries and kebabs, and surprisingly fun to make at home.
A tangy and flavorful lentil curry from Hyderabad, made with toor dal and tamarind. This classic comfort food has a beautifully soupy consistency and is perfect served with hot steamed rice.
Crispy Talawa Gosht with tangy Khatti Dal & Rumali Roti. A protein-packed, soul-satisfying combo!
This hyderabadi dish is perfect for dinner. With 841.6999999999999 calories and 54.150000000000006g of protein per serving, it's a nutritious choice for your meal plan.
fat
15 pcs Curry Leaves
2 tbsp Lemon Juice (freshly squeezed)
0.5 tsp Black Pepper Powder (freshly ground)
2 tbsp Coriander Leaves (chopped, for garnish)
Instructions
1
Marinate the Mutton
In a mixing bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, and 1 teaspoon of the salt.
Mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
Cover and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for a more intense flavor.
2
Pressure Cook the Mutton
Transfer the marinated mutton to a pressure cooker.
Add 1/2 cup of water and stir well.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or approximately 15-20 minutes, until the mutton is tender and cooked through.
Allow the pressure to release naturally before opening the cooker.
Check the mutton for tenderness. If there's excess liquid, cook on high heat with the lid off, stirring occasionally, until the water has completely evaporated. The mixture should be dry.
3
Fry the Mutton
Heat the oil in a wide, heavy-bottomed pan or kadhai over medium-high heat.
Once the oil is hot, carefully add the pressure-cooked mutton pieces in a single layer. Avoid overcrowding the pan; fry in batches if necessary.
Fry for 10-12 minutes, turning the pieces occasionally, until they are deep brown and crispy on all sides.
4
Add Aromatics and Finish
Reduce the heat to medium. Add the slit green chilies and curry leaves to the pan.
Sauté for 1-2 minutes until the chilies are blistered and the curry leaves turn crisp and aromatic.
Turn off the heat. Squeeze the fresh lemon juice over the mutton.
Sprinkle with the remaining 0.5 teaspoon of salt and the freshly ground black pepper. Toss everything together to combine well.
5
Garnish and Serve
Garnish with freshly chopped coriander leaves.
Serve immediately while hot and crispy as an appetizer or as a side dish with dal and rice.
330cal
8gprotein
48gcarbs
12gfat
Ingredients
1.5 cup All-Purpose Flour
0.5 cup Atta
0.75 tsp Salt
1 tbsp Vegetable Oil (for the dough)
0.5 cup Warm Milk
0.25 cup Warm Water (adjust as needed)
2 tbsp Ghee (for brushing, optional)
Instructions
1
Prepare the Dough
In a large mixing bowl, whisk together 1.5 cups of all-purpose flour, 0.5 cup of atta, and salt.
Add the vegetable oil and rub it into the flour with your fingertips until the mixture resembles fine breadcrumbs.
Gradually pour in the warm milk and warm water, mixing continuously to form a very soft, pliable, and slightly sticky dough. You may not need all the water.
2
Knead and Rest the Dough
Transfer the dough to a lightly oiled surface and knead for 10-12 minutes until it becomes extremely smooth, soft, and elastic. It should spring back when gently pressed.
Place the dough in a greased bowl, cover with a damp cloth or plastic wrap, and let it rest for at least 60 to 90 minutes. This step is crucial for relaxing the gluten, which makes stretching possible.
3
Prepare the Cooking Surface
Invert a large kadai (Indian wok) or a convex tawa over your stove burner.
Heat the inverted kadai on a medium-high flame for 5-7 minutes until it's very hot. To test if it's ready, sprinkle a few drops of water on the surface; they should sizzle and evaporate almost instantly.
4
Divide and Shape the Dough
After resting, gently knead the dough for another minute.
Divide the dough into 8 equal-sized balls. Keep the dough balls covered with a damp cloth to prevent them from drying out.
5
Stretch the Roti
Take one dough ball and dust it generously with all-purpose flour. Roll it out with a rolling pin into a thin circle, about 6-7 inches in diameter.
Gently lift the rolled dough and drape it over the knuckles of both hands. Carefully rotate the dough, allowing gravity to stretch it further until it becomes paper-thin and translucent. Be gentle to avoid tearing.
6
Cook the Roti
Quickly and carefully, drape the stretched roti over the hot inverted kadai.
Cook for about 30-45 seconds, or until you see small bubbles forming on the surface.
Using a pair of tongs, flip the roti and cook the other side for another 20-30 seconds. The roti should be cooked through but remain soft and pale, without any dark brown spots.
7
Fold and Serve
Remove the roti from the kadai and place it on a clean cloth or plate.
Immediately fold it in half, and then in half again to resemble a handkerchief.
Brush with a little ghee if desired. Place the folded roti in a casserole dish or wrap it in a kitchen towel to keep it warm and soft while you cook the rest.
4.5 cup Water (Divided for cooking and adjusting consistency)
0.5 tsp Turmeric Powder
1 medium Tomato (Finely chopped)
3 pcs Green Chilli (Slit lengthwise)
1.5 tbsp Tamarind Paste (Adjust to taste)
1 tsp Red Chilli Powder (Adjust to your spice preference)
1.25 tsp Salt (Adjust to taste)
2 tbsp Ghee
1 tsp Mustard Seeds
1 tsp Cumin Seeds
4 cloves Garlic (Thinly sliced)
2 pcs Dried Red Chilli (Broken in half)
0.25 tsp Asafoetida (Also known as Hing)
10 pcs Curry Leaves
2 tbsp Coriander Leaves (Freshly chopped, for garnish)
Instructions
1
Pressure Cook the Dal
In a pressure cooker, combine the soaked and drained toor dal, 2.5 cups of water, and turmeric powder.
Secure the lid and pressure cook on medium heat for 4-5 whistles, or for about 15 minutes, until the dal is completely soft and mushy.
Allow the pressure to release naturally before opening the cooker.
2
Prepare the Dal Base
Once the pressure has released, open the cooker and use a whisk or an immersion blender to mash the dal until it is smooth and creamy.
Stir in the tamarind paste, chopped tomato, slit green chillies, red chilli powder, and salt.
Pour in the remaining 2 cups of water and mix everything well to combine.
3
Simmer the Dal
Place the dal back on the stove over medium heat and bring it to a gentle boil.
Reduce the heat to low and let it simmer for 10-12 minutes, stirring occasionally. This allows the raw taste of the tamarind and tomatoes to cook off and the flavors to meld.
The dal should have a thin, soupy consistency. Adjust with a little hot water if it becomes too thick.
4
Prepare the Tempering (Tadka)
While the dal is simmering, heat the ghee in a small pan (tadka pan) over medium heat.
Add the mustard seeds and wait for them to splutter.
Add the cumin seeds, broken dried red chillies, sliced garlic, and asafoetida. Sauté for 30-40 seconds until the garlic turns light golden brown. Be careful not to burn it.
Finally, add the curry leaves and let them sizzle and turn crisp, which takes about 10 seconds.
5
Combine and Serve
Carefully pour the hot, sizzling tempering over the simmering dal. It will splutter.
Immediately cover the pot with a lid for 1-2 minutes to trap the aroma of the tempering.
Uncover, stir gently, and garnish with freshly chopped coriander leaves.
