Mutton Kathi Roll

1. 1
   mix · ~20 min

   Marinate the mutton.

   1.Add mutton, yogurt, 1 tbsp ginger-garlic paste, red chili powder, turmeric powder, cumin powder, coriander powder, garam masala, black pepper, and 0.25 tsp salt to a bowl.

   2.Mix well so every piece is coated.

   3.Rest for 20 minutes while you prepare the dough and toppings.

   TIPSmall strips cook faster and fit the roll better than large chunks.
2. 2
   knead · ~15 min

   Knead the dough.

   Mix all-purpose flour, 1 tbsp oil, and 1 pinch salt in a bowl. Add water little by little and knead into a soft dough. Cover and rest for 15 minutes.

   TIPA rested dough rolls out more easily and gives softer parathas.
3. 3
   prep · ~5 min

   Prepare the fresh roll toppings.

   Toss the sliced onion with 1 tbsp lemon juice and a pinch of salt. Keep aside. This quick seasoning softens the onion slightly and adds the sharp street-style taste.

4. 4
   saute · ~50 min

   Cook the mutton filling.

   1.Heat mustard oil in a pan over medium heat.

   2.Add the chopped onion and cook until lightly golden, 5 to 6 minutes.

   3.Add green chili and the remaining 1 tbsp ginger-garlic paste; cook 1 minute.

   4.Add tomato and cook until soft, 3 to 4 minutes.

   5.Add the marinated mutton and cook, stirring often, until browned and nearly dry, 35 to 40 minutes.

   TIPCook until the masala clings to the meat and there is very little moisture, or the roll can turn soggy.
5. 5
   rest · ~5 min

   Rest the filling briefly.

   Turn off the heat and squeeze in the remaining 1 tbsp lemon juice. Let the mutton cool for 5 minutes so it is easier to roll.

6. 6
   prep · ~10 min

   Divide and roll the parathas.

   1.Divide the dough into 4 equal balls.

   2.Dust lightly with flour and roll each one into a thin round.

   3.Keep the rounds covered so they do not dry out.
7. 7
   fry · ~12 min

   Cook the parathas one by one.

   1.Heat a flat pan over medium heat.

   2.Place one rolled dough round on the pan and cook until light spots appear, about 30 seconds.

   3.Flip, drizzle a little oil, and cook both sides until lightly golden and layered, about 2 minutes total.

   4.Repeat with the remaining dough rounds.
8. 8
   fry · ~8 min

   Add the egg layer to each paratha.

   1.Beat 1 egg in a small bowl.

   2.Pour the egg onto the hot pan and immediately place one cooked paratha over it.

   3.Press gently so the egg sticks to the paratha, then flip and cook 30 to 40 seconds more.

   4.Repeat with the remaining eggs and parathas.

   TIPWork quickly after pouring the egg so it bonds neatly to the paratha.
9. 9
   assemble · ~5 min

   Assemble the rolls.

   1.Place one egg paratha on a board with the egg side facing in.

   2.Spread 1 tbsp tomato ketchup down the center.

   3.Add a quarter of the mutton filling and some seasoned onion.

   4.Roll tightly into a wrap.
10. 10
    serve

    Serve the mutton kathi rolls hot.

    Wrap the lower half in paper if you like and serve right away while the paratha is still crisp and the filling is juicy.

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