How do I know the filling is dry enough for rolling?

It should be moist and glossy but not have loose gravy pooling in the pan; the mixture should hold together on a spoon.

Can I make the mutton filling ahead of time?

Yes, the filling can be cooked a day ahead and refrigerated. Reheat it and keep it fairly dry before assembling the rolls.

Why did my paratha crack while rolling the wrap?

Usually the dough was too stiff or the paratha was cooked too long. A softer dough and gentler cooking keep it pliable.

What onion should go inside the roll?

Use the thinly sliced raw onion at assembly for crunch, while the chopped onion is for the cooked masala base.

Can I freeze these mutton rolls?

Freeze the cooked mutton filling separately for best results. Freshly cooked parathas roll and reheat better than fully assembled frozen rolls.

Home / Recipes / indian / Mutton Roll

indianMediumnon vegetariandairy freenut free

Mutton Roll

RATING

4.6/5(78)

TASTE SCORE

9/10

A flaky paratha wrapped around spiced mutton filling, onions, and a squeeze of lime makes this Indian street-style roll hearty, juicy, and easy to eat on the go.

PREP

25m

COOK

55m

SERVES

1 PIECE

531 cal

SERVINGS

METHOD · 10 STEPS

knead · ~20 min
Knead the dough.
Mix whole wheat flour, a small pinch of the salt, 1 tsp oil, and water as needed into a soft dough. Knead for 4 to 5 minutes until smooth, then cover and rest.
TIPA slightly soft dough gives a more pliable paratha that rolls without cracking.
prep · ~8 min
Prepare the filling ingredients.
1.Keep the mutton pieces small so they cook faster and fit neatly inside the roll.
2.Finely chop 1 onion, the tomato, green chili, and coriander leaves.
3.Thinly slice the remaining onion for the final assembly.
saute · ~12 min
Cook the masala base.
1.Heat 1 tbsp oil in a pressure cooker over medium heat.
2.Add the chopped onion and cook until lightly golden, 5 to 6 minutes.
3.Add ginger-garlic paste and green chili, and cook 1 minute.
4.Add tomato, red chili powder, turmeric powder, cumin powder, garam masala, black pepper, and part of the remaining salt.
5.Cook until the tomato softens and the masala looks thick, 4 to 5 minutes.
TIPCook the masala until it loses its raw smell before adding mutton.
pressure cook · ~30 min
Pressure cook the mutton.
Add the mutton and stir well to coat it in the masala. Pour in 1 cup water, lock the cooker, and cook over medium heat until the mutton is tender, about 20 minutes after pressure builds.
TIPTender mutton is key for a good roll; tough pieces make the wrap hard to bite.
saute · ~10 min
Dry the filling.
Open the cooker once the pressure drops naturally. Cook the mutton uncovered on medium heat until most of the liquid evaporates and the filling turns semi-dry. Stir in coriander leaves and switch off the heat.
TIPKeep the filling moist but not wet, or the paratha will turn soggy.
rest · ~5 min
Rest the filling briefly.
Let the mutton filling cool for a few minutes so it is easier to pack inside the paratha.
prep · ~10 min
Divide and roll the parathas.
1.Divide the dough into 4 equal balls.
2.Roll each ball into a thin round.
3.Brush lightly with a little oil while rolling if needed to prevent sticking.
fry · ~15 min
Cook the parathas.
1.Heat a tawa or flat pan over medium heat.
2.Cook one paratha until light spots appear, then flip.
3.Drizzle a little of the remaining oil and cook both sides until golden brown spots form.
4.Repeat with the remaining rolled dough.
TIPCook over medium heat so the parathas stay soft with light layers instead of turning hard.
assemble · ~5 min
Assemble the rolls.
1.Place one hot paratha on a plate.
2.Spread a quarter of the mutton filling down the center.
3.Top with some sliced onion and a few drops of lime juice.
4.Roll tightly and tuck the edge underneath.
serve
Serve the mutton rolls hot.

PRO TIPS

What to keep in mind.

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

1
Cut the mutton quite small before pressure cooking so the filling stays bite-friendly inside the roll.
2
Rest the dough fully before rolling; relaxed gluten helps you get thin parathas without springing back.
3
Reduce the cooked mutton mixture until just semi-dry, since excess gravy will soak through the paratha.
4
Let the filling cool slightly before assembling so steam does not soften and tear the wrap.
5
Keep the parathas soft, not crisp; a softer cook makes them easier to roll tightly without cracking.
6
Add the sliced onion and lime only at the end so they stay sharp, crunchy, and bright.
7
If making ahead, store parathas and filling separately and assemble just before serving for the best texture.