Mutton Kanti Roll

Name: Mutton Kanti Roll
Prep time: 40 min
Cook time: 30 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: bengali
Ingredients: 500 g mutton (boneless leg, cut into 1-inch cubes); 3 tbsp yogurt (thick, hung for 15 minutes); 1 tbsp ginger-garlic paste; 1 tbsp mustard oil; 1 tbsp lemon juice; 1 tsp red chili powder; 1 tsp garam masala; 1 pinch cumin powder; 1 pinch turmeric powder; 0.5 tsp salt; 2 cup whole wheat flour; 2 tbsp all-purpose flour (for dusting); 2 tsp oil; 0.75 cup water (for dough, slightly warm); 1 pcs onion (medium, thinly sliced); 2 pcs green chili (slit lengthwise); 0.5 tsp chaat masala (for sprinkling)

RATING

4.4/5(42)

TASTE SCORE

9/10

Succulent, spice-marinated mutton pieces threaded onto skewers and roasted over an open flame until charred and smoky. Wrapped in flaky, golden laccha paratha with crunchy onions, fresh green chilies, and a sharp squeeze of lime. A legendary Kolkata street food that's part kebab, part wrap, and entirely irresistible.

PREP

40m

COOK

30m

SERVES

1 PIECE

648 cal

SERVINGS

METHOD · 6 STEPS

prep
Marinate the mutton.
1.In a mixing bowl, combine yogurt, ginger-garlic paste, mustard oil, lemon juice, red chili powder, garam masala, cumin powder, turmeric powder, and salt.
2.Add the mutton cubes and mix thoroughly until every piece is well coated.
3.Cover and refrigerate for at least 30 minutes (longer for deeper flavor).
TIPHung yogurt ensures a thick coating that clings to the meat rather than sliding off during grilling.
knead · ~20 min
Knead the paratha dough.
Combine whole wheat flour, oil, a pinch of salt, and warm water in a bowl. Knead for 8 minutes into a soft, pliable dough. Cover with a damp cloth and rest for 20 minutes.
TIPThe dough should be softer than regular roti dough — this makes the laccha paratha flaky and easy to roll into a wrap.
grill · ~10 min
Grill the skewered mutton.
1.Thread the marinated mutton pieces onto the skewers, leaving a small gap between each piece.
2.Place the skewers over a hot grill, open flame, or a well-heated grill pan.
3.Cook for 8 to 10 minutes, turning every 2 minutes, until the mutton is charred at the edges and cooked through.
4.Slide the cooked mutton off the skewers onto a plate.
TIPDon't skip the char — those dark, caramelized edges are the signature taste of a genuine Kanti roll.
fry · ~15 min
Cook the laccha parathas.
1.Divide the rested dough into 4 equal balls. Roll each ball as thin as possible using all-purpose flour for dusting.
2.Spread a few drops of oil on the surface, then fold the rolled disc into pleats like a fan.
3.Coil the pleated strip into a spiral, tuck the end under, and roll it out again into a 7-inch disc.
4.Cook the paratha on a hot tawa over medium-high heat, applying oil on both sides, until golden and flaky.
TIPPressing the paratha gently with a spatula while cooking helps the layers separate and turn flaky.
assemble · ~3 min
Assemble the Kanti rolls.
1.Lay one laccha paratha on a clean surface. Place one-quarter of the grilled mutton in a line down the center.
2.Top with a handful of sliced raw onion, a few slit green chilies, a sprinkle of chaat masala, and a squeeze of lemon juice.
3.Fold the bottom edge up, then roll the sides inward tightly to form a secure wrap.
TIPWrap the bottom half in a square of foil or butter paper for the authentic street-food feel and easier eating.
serve
Serve immediately with extra lemon wedges and green chutney.

PRO TIPS

What to keep in mind.

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

1
Hung the yogurt for at least 15 minutes to prevent the marinade from sliding off the mutton during grilling.
2
Don't overcrowd the skewers — leave a small gap between mutton cubes for even charring and cooking.
3
Rest the paratha dough for a full 20 minutes; this relaxes the gluten and makes rolling out much easier.
4
For the flakiest laccha paratha, roll the pleated coil thin — about 7 inches wide — before cooking.
5
Press the paratha gently with a spatula while frying to encourage the layers to separate and puff up.
6
Assemble the rolls just before serving so the paratha stays crisp and doesn't turn soggy from the onions.

RECIPE VARIATIONS

Adapt it for your goals.

Chicken Kanti Roll

Replace mutton with the same weight of boneless chicken thighs — they stay juicier than breasts and benefit from the same yogurt-spice marinade.

Paneer Kanti Roll (Vegetarian)

Swap mutton for 500g of paneer cubes (skip the yogurt marinade; just toss the paneer with the spices and a splash of oil) for a high-protein vegetarian version.

Egg Wrapped Kanti Roll

Before assembling, cook a thin omelette on the tawa and wrap it around the paratha for an extra layer of richness — a common street-side twist.

HEALTH BENEFITS

Why this is on our healthy list.

✓

Rich in Protein

Mutton provides high-quality complete protein, essential for muscle repair and maintaining satiety.

✓

Contains Iron and B12

Mutton is a good source of heme iron and vitamin B12, supporting healthy blood and energy levels.

✓

Whole Wheat Fiber

Using whole wheat flour for the paratha adds dietary fiber that aids digestion and provides steady energy.

✓

Ginger and Turmeric Antioxidants

Fresh ginger and turmeric in the marinade offer anti-inflammatory compounds that may boost immunity.

QUESTIONS?

Frequently asked questions

Yes, a well-heated grill pan or cast-iron skillet works great. Just ensure it's hot enough to get a nice char. Cook for 8–10 minutes, turning every 2 minutes.

PAIRS WELL WITH