Succulent, spicy mutton pieces stir-fried with onions and tomatoes, wrapped in a soft flatbread. This Kashmiri street food classic is a hearty and flavorful meal, perfect for a quick lunch or dinner.
In a large bowl, combine the mutton cubes, whisked curd, ginger-garlic paste, Kashmiri red chilli powder, turmeric powder, garam masala, fennel powder, dry ginger powder, and 1 tsp of salt.
Mix thoroughly to ensure each piece of mutton is evenly coated with the marinade.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for up to 4 hours in the refrigerator for deeper flavor.
2
Prepare the Roti Dough
In a separate mixing bowl, combine the atta, the remaining 0.5 tsp of salt, and 1 tsp of vegetable oil.
Gradually add water while mixing to form a soft, pliable dough. Knead for 5-7 minutes until smooth.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This helps in rolling out soft rotis.
3
Cook the Mutton Kanti
Heat the mustard oil in a heavy-bottomed pan or kadai over high heat. Wait until it just starts to smoke, then reduce the heat slightly. This removes the oil's pungency.
Succulent, spicy mutton pieces stir-fried with onions and tomatoes, wrapped in a soft flatbread. This Kashmiri street food classic is a hearty and flavorful meal, perfect for a quick lunch or dinner.
This kashmiri recipe takes 65 minutes to prepare and yields 4 servings. At 652.4 calories per serving with 47.71g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Carefully add the marinated mutton to the pan. Sear on high heat for 5-6 minutes, stirring occasionally, until the mutton is well-browned on all sides.
Add the sliced onions and slit green chillies. Sauté for another 6-7 minutes until the onions become soft and translucent.
Stir in the chopped tomatoes. Cook for 8-10 minutes, mashing the tomatoes with your spatula, until they break down and the oil starts to separate from the masala.
Reduce the heat to low, cover the pan, and let the mutton simmer for 10-15 minutes, or until it is tender and cooked through. The final mixture should be semi-dry.
Once cooked, stir in the chopped coriander leaves and turn off the heat.
4
Make the Rotis
Divide the rested dough into 4 equal portions and roll them into smooth balls.
Lightly flour a clean surface and roll each ball into a thin circle, approximately 7-8 inches in diameter.
Heat a tawa (flat griddle) over medium-high heat. Place a roti on the tawa and cook for about 30 seconds, until small bubbles appear.
Flip the roti, brush the cooked side with a little ghee, and cook the other side for 30-40 seconds.
Flip again and gently press with a spatula to help it puff up. Remove from the tawa and keep wrapped in a kitchen towel to maintain softness.
5
Assemble and Serve
Place a warm roti on a serving plate.
Spoon a generous amount (about a quarter) of the Mutton Kanti filling in a line down the center.
Top the filling with a few raw onion rings for a crunchy texture.
Squeeze a wedge of lemon over the filling for a fresh, tangy kick.
Fold the bottom of the roti upwards, then tightly fold in both sides to create a secure roll. You can wrap the bottom half in foil or parchment paper to hold it together.
Serve the Mutton Kanti Rolls immediately while they are hot and fresh.
Pro Tips
1For an authentic Kashmiri flavor, do not skip the mustard oil, fennel powder, and dry ginger powder.
2Ensure the mutton kanti filling is semi-dry; too much gravy will make the roll soggy.
3Searing the mutton on high heat initially helps to lock in the juices, making it more tender.
4If you're short on time, you can use a pressure cooker to cook the mutton. After searing, pressure cook for 3-4 whistles.
5Letting the dough rest is crucial for soft, pliable rotis that are easy to roll.
Recipe Variations
Protein Swap
Protein Swap
Replace mutton with boneless chicken pieces for a Chicken Kanti Roll. Reduce the cooking time as chicken cooks much faster.
Vegetarian
Vegetarian
For a vegetarian version, use paneer cubes or mushrooms. Marinate and cook them in the same way, but for a much shorter duration.
Add a Sauce
Add a Sauce
Spread a thin layer of green mint-coriander chutney or a garlic yogurt sauce on the roti before adding the filling for extra flavor.
Spicier Version
Spicier Version
Increase the number of green chillies or add a pinch of black pepper powder along with the garam masala for extra heat.
Health Benefits
✨
Excellent Source of Protein
Mutton is a complete protein source, essential for building and repairing tissues, muscle growth, and overall body function.
✨
Rich in Iron
This dish provides a significant amount of heme iron from the mutton, which is easily absorbed by the body and helps prevent anemia by supporting red blood cell production.
✨
Provides Sustained Energy
The complex carbohydrates from the whole wheat roti provide a steady release of energy, keeping you full and energized for longer periods.
Frequently Asked Questions
How many calories are in one Mutton Kanti Roll?
A single Mutton Kanti Roll contains approximately 700-750 calories, making it a substantial and filling meal. The exact count can vary based on the fat content of the mutton and the amount of oil used.
Is Mutton Kanti Roll healthy?
It can be part of a balanced diet. Mutton provides high-quality protein and iron. The use of whole wheat flour for the roti adds fiber. However, it is also high in calories and fat, so it's best enjoyed in moderation.
Can I make the filling in advance?
Yes, the Mutton Kanti filling can be prepared a day in advance and stored in an airtight container in the refrigerator. Simply reheat it thoroughly before assembling the rolls with fresh, hot rotis.
What kind of flatbread is best for this roll?
Traditionally, a simple whole wheat roti or a slightly thicker paratha is used. You can also use store-bought tortillas or naan bread as a convenient alternative.
My mutton is tough. How can I make it more tender?
To ensure tender mutton, marinate it for a longer period (at least 4 hours or overnight in the fridge). You can also add a teaspoon of raw papaya paste to the marinade, as it contains enzymes that act as a natural meat tenderizer.
