Tender, succulent mutton pieces cooked in a blend of aromatic spices, wrapped in a flaky paratha with crisp onions and tangy chutney. A hearty and flavorful street food classic that's perfect for a satisfying meal.
In a large bowl, combine the mutton pieces, whisked curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, and 1.5 tsp of salt.
Mix thoroughly to ensure the mutton is evenly coated with the marinade.
Cover the bowl and let it marinate for at least 30 minutes at room temperature, or for best results, refrigerate for 4 hours or overnight.
2
Prepare the Paratha Dough
In a separate mixing bowl, combine the atta, maida, 0.5 tsp of salt, and 1 tbsp of vegetable oil.
Gradually add approximately 1 cup of water, kneading continuously for 8-10 minutes to form a soft, smooth, and pliable dough.
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
3
Cook the Mutton Filling
Heat 3 tbsp of vegetable oil in a pressure cooker over medium heat.
Add the finely chopped onion and sauté for 5-7 minutes until it turns golden brown.
Tender, succulent mutton pieces cooked in a blend of aromatic spices, wrapped in a flaky paratha with crisp onions and tangy chutney. A hearty and flavorful street food classic that's perfect for a satisfying meal.
This indian recipe takes 70 minutes to prepare and yields 4 servings. At 852.95 calories per serving with 50.13g of protein, it's a moderately challenging recipe perfect for lunch or dinner or snack.
Add the chopped tomato and cook for another 4-5 minutes until it becomes soft and pulpy.
Add the marinated mutton and slit green chilies. Increase the heat to high and sauté for 5-7 minutes, stirring occasionally, until the mutton is well-browned and the oil starts to separate.
Pour in 1/2 cup of water, stir well, and secure the lid of the pressure cooker.
Cook on medium heat for 5-6 whistles (approximately 20-25 minutes) until the mutton is tender.
Allow the pressure to release naturally. Open the lid and, if there is excess liquid, cook on high heat, stirring until the masala thickly coats the mutton pieces.
Stir in the chopped coriander leaves and set the filling aside.
4
Make the Parathas
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, about 6-7 inches in diameter.
Heat a tawa (flat pan) over medium-high heat. Place a rolled paratha on the hot tawa.
Cook for about 30 seconds until small bubbles appear, then flip. Drizzle 1 tsp of ghee over and around the paratha.
Press gently with a spatula and cook for 30-40 seconds until golden brown spots appear. Flip, apply another tsp of ghee, and cook the other side similarly.
Repeat for all dough balls, stacking the cooked parathas in a casserole dish to keep them warm and soft.
5
Assemble and Serve
Place a warm paratha on a clean surface.
Spoon a generous amount of the mutton filling in a line down the center.
Top with a handful of thinly sliced onions.
Drizzle with green chutney, sprinkle with chaat masala, and squeeze a wedge of lemon over the filling.
Tightly roll the paratha from one side to the other. You can wrap the bottom half in parchment paper or foil for easier handling.
Serve the mutton rolls immediately while they are hot and fresh.
Pro Tips
1For extra tender mutton, marinate it overnight in the refrigerator.
2Ensure the mutton filling is semi-dry. A wet filling will make the paratha soggy.
3For a classic 'Kathi Roll' experience, you can add a thin layer of beaten egg to the paratha while it's cooking on the tawa.
4Use boneless mutton from the leg or shoulder for the best texture.
5If you're short on time, you can use good quality store-bought parathas.
6Don't overcrowd the pressure cooker; cook the mutton in batches if necessary to ensure it browns properly.
Recipe Variations
Chicken Roll
Chicken Roll
Substitute mutton with boneless chicken pieces. Reduce the pressure cooking time to 2-3 whistles or cook in an open pan until tender.
Paneer Roll
Paneer Roll
For a vegetarian option, replace mutton with paneer cubes. Marinate the paneer for 30 minutes and pan-fry instead of pressure cooking.
Healthier Paratha
Healthier Paratha
Omit the maida and use 100% atta (whole wheat flour) for the parathas to increase the fiber content.
Spicier Version
Spicier Version
Increase the amount of red chili powder and green chilies, or add a dash of black pepper to the marinade for extra heat.
Health Benefits
✨
Excellent Source of Protein
Mutton is a high-quality 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 in preventing iron-deficiency anemia and boosting energy levels.
✨
Provides Sustained Energy
The combination of complex carbohydrates from the paratha and protein and fats from the mutton filling offers a balanced release of energy, keeping you full and energized for longer.
✨
Contains Essential B-Vitamins
Mutton is a good source of B-vitamins, particularly Vitamin B12 and Niacin, which are crucial for nerve function, energy metabolism, and maintaining healthy skin.
Frequently Asked Questions
How many calories are in one Mutton Roll?
A single homemade Mutton Roll contains approximately 700-750 calories, depending on the amount of oil/ghee used and the fat content of the mutton. It's a hearty and calorie-dense meal.
Is Mutton Roll healthy?
Mutton Roll can be part of a balanced diet when eaten in moderation. It's a good source of protein and iron from the mutton. To make it healthier, use whole wheat flour for the paratha, use less oil, and add more fresh vegetables like cucumber and carrots to the filling.
Can I make this with chicken instead of mutton?
Yes, absolutely. Boneless chicken is a great substitute. Simply reduce the cooking time as chicken cooks much faster than mutton. You'll only need to pressure cook for about 2-3 whistles.
Can I prepare the components in advance?
Yes. You can cook the mutton filling a day ahead and store it in the refrigerator. The paratha dough can also be made and refrigerated. However, it's best to roll and cook the parathas just before assembling for the best texture.
What is the best cut of mutton for this recipe?
Boneless mutton from the leg or shoulder is ideal for mutton rolls. These cuts are flavorful and become very tender when cooked, making them perfect for a roll filling.
My mutton filling is too watery. How can I fix it?
If the filling is too wet after pressure cooking, simply open the lid and cook it on high heat, stirring frequently. This will help evaporate the excess moisture until the masala thickens and coats the mutton pieces.
