Mutton Kathi Roll | Mutton Wrapped In Roti | Quick Outdoor Recipe | The Bombay Chef – Varun Inamdar

mutton

🥗Healthier: chicken

💰Cheaper: paneer

Chicken is leaner and more affordable than mutton.

yogurt

🥗Healthier: Greek yogurt

💰Cheaper: sour cream

Greek yogurt is thicker and healthier, while sour cream is easier to find.

paratha

🥗Healthier: whole wheat roti

💰Cheaper: tortilla

Whole wheat roti is healthier, and tortillas are often less expensive.

mint chutney

🥗Healthier: coriander chutney

💰Cheaper: store-bought chutney

Coriander chutney is a lighter alternative, while store-bought options save time.

To make the roti bread, add flour, salt, melted ghee, an egg, and water, then knead the dough.

Apply some oil to the bowl and place the dough in it. Cover with a damp cloth and allow it to rest for 15-20 minutes.

In a pan, heat raw mustard oil until smoking hot, then turn off the flame and let it cool down.

Marinate the boneless mutton with ginger garlic paste, red chilli powder, garam masala powder, salt, and turmeric.

Heat the oil again and add onion, chopped chillies, and mutton strips.

Add a little water, lower the flame, cover with a lid, and let it cook for 30-40 minutes.

Take the dough and form small balls out of it.

Apply some oil to the board and roll the small dough balls into flat discs.

Dry roast the roti and flip it until it gets light brown (half-baked) on both sides.

Make the roti crisp by putting oil on the tawa and cooking the half-baked roti again.

Whisk an egg with salt and spread it on top of the roti, then flip the roti.

Place the cooked mutton on the roti, followed by onions, cucumber, lemon juice, chopped chillies, and salt, then roll the roti.

Cut the roll in half and wrap it in butter paper.

Garnish with mint leaves and lemon wedges.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens