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Succulent, spiced mutton pieces wrapped in a flaky, egg-lined paratha with crunchy onions. A legendary street food from Kolkata, this roll is a complete and satisfying meal on the go.
For 4 servings
Marinate the Mutton
Cook the Mutton
Prepare the Paratha Dough
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Succulent, spiced mutton pieces wrapped in a flaky, egg-lined paratha with crunchy onions. A legendary street food from Kolkata, this roll is a complete and satisfying meal on the go.
This bengali recipe takes 70 minutes to prepare and yields 4 servings. At 987.96 calories per serving with 53.44g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Prepare the Filling
Cook Parathas and Assemble Rolls
Serve
Replace mutton with 400g of paneer cubes or 500g of sliced mushrooms. Adjust the cooking time accordingly.
Use whole wheat flour (atta) instead of all-purpose flour for the parathas to increase the fiber content.
Substitute mutton with boneless chicken thighs. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Increase the amount of red chili powder and green chilies, or add a teaspoon of black pepper powder to the mutton marinade.
The combination of mutton, egg, and curd provides a high-quality protein punch, essential for muscle building, tissue repair, and overall body function.
Mutton is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming hemoglobin and preventing anemia.
This roll offers a balanced mix of macronutrients. Carbohydrates from the paratha provide quick energy, while protein and fats from the filling offer a more sustained release, keeping you full and energized for longer.
A single Mutton Kathi Roll contains approximately 550-650 calories, depending on the amount of oil/ghee used and the fat content of the mutton.
It's a calorie-dense meal that is rich in protein and carbohydrates. While delicious, it's best enjoyed in moderation as part of a balanced diet due to the use of refined flour and oil. You can make it healthier by using whole wheat flour and less oil.
Yes, you can cook the parathas (without the egg) beforehand and store them in an airtight container. When ready to serve, reheat them on a tawa, add the egg, and then assemble the roll. This saves time, especially when serving guests.
Boneless mutton from the leg or shoulder is ideal. These cuts are flavorful and become very tender when pressure cooked, making them perfect for the roll's filling.
Absolutely. You can cook the mutton in a heavy-bottomed pot or Dutch oven. It will take significantly longer, about 1.5 to 2 hours, on low heat until the mutton is tender. You may need to add more water intermittently to prevent it from drying out.
The key is the mustard oil in the marinade, the tangy pickled onion garnish (onions soaked in vinegar), and a generous sprinkle of chaat masala at the end. Cooking the paratha in ghee also adds a rich, authentic flavor.