Laal Maas Paratha

Name: Laal Maas Paratha
Prep time: 40 min
Cook time: 1 h 10 min
Total time: 1 h 50 min
Yield: 4 servings
Cuisine: rajasthani
Ingredients: 2 cup whole wheat flour (for the dough); 1 tbsp oil (for the dough); 0.5 tsp salt (divided between dough and filling); 0.75 cup water (or as needed for a soft dough); 350 g mutton (boneless, cut into small pieces); 0.5 cup yogurt (plain, whisked); 8 pcs garlic (cloves); 1 inch ginger (roughly chopped); 6 pcs mathania red chili (dried, soaked in warm water and ground); 0.5 tsp red chili powder; 1 pinch turmeric powder; 1 tsp coriander powder; 0.5 tsp cumin seeds; 1 pinch black pepper; 2 tbsp ghee (for cooking the filling); 1 pcs onion (medium, finely chopped); 2 tbsp coriander leaves (chopped)

RATING

4.3/5(38)

TASTE SCORE

9/10

A flaky stuffed paratha filled with spicy Rajasthani style laal maas. Tender mutton cooked with yogurt, garlic, and red chilies is tucked into soft dough and pan-cooked until golden, making it a hearty meal on its own.

PREP

40m

COOK

70m

SERVES

1 PIECE

593 cal

SERVINGS

METHOD · 8 STEPS

prep · ~20 min
Soak and grind the chilies.
1.Soak the dried red chilies in warm water for 15 minutes until softened.
2.Drain them and grind with the garlic and ginger to a smooth paste.
3.Keep the paste ready for the filling.
TIPUse just enough soaking water while grinding so the paste stays thick and bold.
knead · ~20 min
Make the paratha dough.
Mix whole wheat flour, 1 pinch salt, and 1 tbsp oil in a bowl. Add water little by little and knead into a soft dough. Cover and rest for 20 minutes.
TIPA soft dough makes stuffed parathas easier to roll without tearing.
saute · ~8 min
Cook the laal maas base.
1.Heat 2 tbsp ghee in a pressure cooker over medium heat.
2.Add cumin seeds and let them sizzle for a few seconds.
3.Add onion and cook until lightly golden, about 5 minutes.
4.Add the chili-garlic-ginger paste and cook until the raw smell goes away, about 2 minutes.
TIPKeep the heat medium so the chili paste cooks deeply without burning.
pressure cook · ~30 min
Pressure cook the mutton.
1.Add mutton, red chili powder, turmeric powder, coriander powder, black pepper, and the remaining salt.
2.Mix in the yogurt and cook for 2 minutes, stirring well.
3.Pour in 1/2 cup water and close the cooker.
4.Pressure cook until the mutton is tender, about 25 minutes after full pressure.
TIPSmall boneless pieces cook faster and make the stuffing easier to spread inside the paratha.
simmer · ~15 min
Dry out and shred the filling.
1.Open the cooker once the pressure drops naturally.
2.Cook uncovered until any extra moisture dries up and the masala turns thick.
3.Shred or finely chop the cooked mutton in the pan.
4.Stir in coriander leaves and let the filling cool completely.
TIPThe filling must be dry and cool, or the parathas will split while rolling.
assemble · ~15 min
Stuff and roll the parathas.
1.Divide the dough into 4 equal balls.
2.Divide the filling into 4 equal portions.
3.Roll one dough ball into a small disc, place one portion of filling in the center, and gather the edges to seal.
4.Dust lightly with flour and gently roll into a medium paratha.
fry · ~16 min
Cook the parathas on a hot tawa.
1.Heat a tawa over medium heat and place one rolled paratha on it.
2.Cook until small bubbles appear, then flip.
3.Spread a little ghee on both sides and cook, flipping as needed, until golden brown spots appear on both sides.
4.Repeat with the remaining parathas.
TIPPress the edges lightly with a spatula so the stuffed layers cook evenly.
serve
Serve the laal maas parathas hot.

PRO TIPS

What to keep in mind.

7 tips from the recipe — small details that make a real difference to the final dish.

1
Grind the soaked Mathania chilies with very little water so the paste stays thick and the filling does not turn runny.
2
After pressure cooking, reduce the mutton mixture until it looks almost dry; any loose gravy will make the parathas burst.
3
Finely shred or chop the cooked mutton while it is still warm so the stuffing spreads evenly inside each paratha.
4
Let the filling cool completely before stuffing, otherwise steam will soften the dough and cause tearing while rolling.
5
Seal the stuffed dough well and roll from the center outward with light pressure to keep the filling from pushing through.
6
Cook on medium heat rather than high so the whole wheat dough cooks through before the outside over-browns.
7
These parathas reheat well on a dry tawa; avoid microwaving if you want to keep the crust flaky.