Mutton Roll

1. 1
   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.
2. 2
   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.
3. 3
   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.
4. 4
   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.
5. 5
   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.
6. 6
   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.

7. 7
   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.
8. 8
   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.
9. 9
   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.
10. 10
    serve

    Serve the mutton rolls hot.

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