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A creative twist on a Rajasthani classic! Tender, fiery Laal Maas mutton curry is shredded and stuffed into a flaky whole wheat paratha. It's a hearty, spicy, and unforgettable meal.
For 4 servings
Prepare Chili Paste & Marinate Mutton (35 minutes)
Cook the Laal Maas Filling (50 minutes)
A creative twist on a Rajasthani classic! Tender, fiery Laal Maas mutton curry is shredded and stuffed into a flaky whole wheat paratha. It's a hearty, spicy, and unforgettable meal.
This rajasthani recipe takes 110 minutes to prepare and yields 4 servings. At 1148.55 calories per serving with 48.24g of protein, it's a moderately challenging recipe perfect for lunch or dinner or brunch.
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Prepare Dough & Shred Filling (25 minutes)
Stuff and Roll the Parathas (15 minutes)
Cook the Parathas (15 minutes)
Serve
Use boneless chicken thigh pieces instead of mutton. Reduce the pressure cooking time to about 15 minutes (2-3 whistles).
Replace half of the Mathania chilies with de-seeded Kashmiri red chilies to reduce the heat while maintaining the vibrant red color.
For a traditional smoky 'Dhungar' flavor, place a small steel bowl in the center of the cooked mutton filling. Add a piece of live charcoal, pour 1/2 tsp of ghee over it, and immediately cover the pot for 5 minutes to trap the smoke.
Mutton is a high-quality protein source, essential for muscle building, tissue repair, and overall body function.
The whole wheat flour (atta) used for the parathas provides complex carbohydrates and dietary fiber, ensuring a slow and steady release of energy.
Red meat like mutton is a great source of heme iron, which is easily absorbed by the body and helps in preventing anemia and boosting energy levels.
The blend of spices, particularly red chilies, contains compounds like capsaicin which can temporarily boost metabolism and have anti-inflammatory properties.
This is a traditionally hot and spicy dish, especially when made with authentic Mathania chilies. For a milder version, you can use fewer chilies or substitute them with less spicy varieties like Kashmiri chilies.
Yes, absolutely! Preparing the Laal Maas filling a day in advance is highly recommended. It allows the flavors to deepen and makes the final assembly of the parathas much quicker. Just store it in an airtight container in the refrigerator.
The most common reasons for tearing are a wet filling or applying too much pressure. Ensure your mutton filling is cooked until completely dry. Also, be very gentle and use even pressure when rolling the stuffed dough.
Yes, you can use boneless chicken thighs. The recipe remains the same, but you will need to reduce the pressure cooking time significantly to about 15 minutes or 2-3 whistles.
Store cooked parathas in an airtight container or wrapped in foil in the refrigerator for up to 2 days. Reheat on a hot tawa with a little ghee. You can also freeze them by stacking them with parchment paper in between.
It is a calorie-dense and rich dish, best enjoyed in moderation. It's a good source of protein from mutton and fiber from the whole wheat atta. The use of ghee and oil adds to the fat content.
One serving, which consists of two parathas, contains approximately 650-750 calories. This can vary based on the amount of ghee used and the fat content of the mutton.
This recipe goes great with these complete meals
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