Mutton Roll
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.
For 4 servings
5 steps. 45 minutes total.
- 1
Step 1
- a.Marinate the Mutton
- b.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.
- c.Mix thoroughly to ensure the mutton is evenly coated with the marinade.
- d.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
Step 2
- a.Prepare the Paratha Dough
- b.In a separate mixing bowl, combine the atta, maida, 0.5 tsp of salt, and 1 tbsp of vegetable oil.
- c.Gradually add approximately 1 cup of water, kneading continuously for 8-10 minutes to form a soft, smooth, and pliable dough.
- d.Cover the dough with a damp cloth and let it rest for at least 20-30 minutes.
- 3
Step 3
- a.Cook the Mutton Filling
- b.Heat 3 tbsp of vegetable oil in a pressure cooker over medium heat.
- c.Add the finely chopped onion and sauté for 5-7 minutes until it turns golden brown.
- d.Add the chopped tomato and cook for another 4-5 minutes until it becomes soft and pulpy.
- e.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.
- f.Pour in 1/2 cup of water, stir well, and secure the lid of the pressure cooker.
- g.Cook on medium heat for 5-6 whistles (approximately 20-25 minutes) until the mutton is tender.
- h.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.
- i.Stir in the chopped coriander leaves and set the filling aside.
- 4
Step 4
- a.Make the Parathas
- b.Divide the rested dough into 4 equal portions and roll them into smooth balls.
- c.Lightly flour a clean surface and roll each ball into a thin circle, about 6-7 inches in diameter.
- d.Heat a tawa (flat pan) over medium-high heat. Place a rolled paratha on the hot tawa.
- e.Cook for about 30 seconds until small bubbles appear, then flip. Drizzle 1 tsp of ghee over and around the paratha.
- f.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.
- g.Repeat for all dough balls, stacking the cooked parathas in a casserole dish to keep them warm and soft.
- 5
Step 5
- a.Assemble and Serve
- b.Place a warm paratha on a clean surface.
- c.Spoon a generous amount of the mutton filling in a line down the center.
- d.Top with a handful of thinly sliced onions.
- e.Drizzle with green chutney, sprinkle with chaat masala, and squeeze a wedge of lemon over the filling.
- f.Tightly roll the paratha from one side to the other. You can wrap the bottom half in parchment paper or foil for easier handling.
- g.Serve the mutton rolls immediately while they are hot and fresh.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 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.
Adapt it for your goals.
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 RollPaneer Roll
For a vegetarian option, replace mutton with paneer cubes. Marinate the paneer for 30 minutes and pan-fry instead of pressure cooking.
Healthier ParathaHealthier Paratha
Omit the maida and use 100% atta (whole wheat flour) for the parathas to increase the fiber content.
Spicier VersionSpicier Version
Increase the amount of red chili powder and green chilies, or add a dash of black pepper to the marinade for extra heat.
Why this is on our healthy list.
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
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.