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

By Get Curried · 45 min

Ingredients

Instructions

1. Make the dough: combine the flour, salt, melted ghee, egg and water, and knead into a dough.
2. Oil a bowl, put the dough in it, cover with a damp cloth and rest for 15-20 minutes.
3. Heat raw mustard oil in a pan until smoking hot, then turn off the heat and let it cool.
4. Marinate the boneless mutton with ginger garlic paste, red chilli powder, garam masala, salt and turmeric.
5. Reheat the oil and add the onion, chopped green chillies and mutton strips.
6. Add a little water, lower the heat, cover and cook for 30-40 minutes.
7. Divide the dough into small balls and roll each into a flat disc on an oiled board.
8. Dry roast each roti, flipping until lightly browned (half-baked) on both sides.
9. Oil the tawa and cook the half-baked roti again, pressing with a rolling pin until crisp.
10. Beat an egg with salt, spread it over the roti, then flip the roti so the egg side is down.
11. Place the meat on the roti, then add onions, cucumber, lemon juice, roughly chopped chillies and salt, and roll it up.
12. Cut the roll in the centre and wrap it in butter paper.
13. Garnish with mint leaves and lemon wedges before serving.

Summarized from Get Curried's video. Watch it for the details.

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GarlicOnionEggLemonCucumberMutton