Mutton Kathi Roll
Succulent, spiced mutton pieces wrapped in a flaky, egg-lined paratha with crunchy onions. A legendary street food from Kolkata, this roll is a complete and satisfying meal on the go.
For 4 servings
Marinate the Mutton
- In a large bowl, combine the mutton cubes, curd, ginger-garlic paste, turmeric powder, red chili powder, coriander powder, cumin powder, garam masala, 1 tsp of salt, lemon juice, and mustard oil.
- Mix thoroughly to ensure each piece of mutton is well-coated.
- Cover the bowl and refrigerate for at least 4 hours, or preferably overnight for the most tender and flavorful result.
Cook the Mutton
- Transfer the marinated mutton to a pressure cooker. Add 1/2 cup of water.
- Secure the lid and cook on medium-high heat for 6-7 whistles, or for about 20-25 minutes until the mutton is fork-tender.
- Allow the pressure to release naturally. Open the cooker and check the mutton's tenderness.
- If there is excess liquid, cook on high heat, stirring occasionally, until the mixture is semi-dry. Set aside.
Prepare the Paratha Dough
- In a mixing bowl, combine the all-purpose flour, the remaining 0.5 tsp of salt, and sugar.
- Add 2 tbsp of oil and rub it into the flour with your fingertips until it resembles breadcrumbs.
- Gradually add warm water and knead for 8-10 minutes to form a soft, smooth, and pliable dough.
- Cover with a damp cloth and let it rest for at least 30 minutes.
Prepare the Filling
- Heat 3 tbsp of oil in a pan over medium heat.
- Add the 2 thinly sliced onions and the sliced green bell pepper. Sauté for 4-5 minutes until they soften and become translucent.
- Add the cooked mutton and slit green chilies to the pan.
- Continue to sauté for 5-7 minutes, allowing the flavors to meld and the mixture to become well-combined. Keep the filling warm.
Cook Parathas and Assemble Rolls
- Divide the rested dough into 4 equal balls. Lightly flour a surface and roll each ball into a thin 7-inch circle.
- Heat a tawa or flat skillet over medium heat. Place a paratha on it and cook for 30-40 seconds until small bubbles appear.
- Flip the paratha. Drizzle 1 tsp of ghee around the edges and on top. Cook for another minute.
- Flip again. Crack an egg directly onto the paratha's surface. Quickly break the yolk and spread the egg evenly over the paratha with a spoon.
- Let the egg cook for about 1 minute, then flip the paratha one last time, egg-side down.
- Cook for 1-2 minutes, pressing gently, until the egg is fully cooked and the paratha has golden-brown spots. Remove from the tawa.
- Place the cooked paratha on a plate, egg-side up. Arrange a quarter of the mutton filling in a line down the center.
- Top with raw sliced onions, a generous sprinkle of chaat masala, and a squeeze of fresh lemon juice.
- Roll it up tightly. Wrap the bottom half in parchment paper or foil to hold it together.
Serve
- Serve the Mutton Kathi Rolls immediately while they are hot and the paratha is still crispy.
What to keep in mind.
5 tips from the recipe — small details that make a real difference to the final dish.
- 1For extra flaky parathas, you can use the 'lachha' technique: roll the dough, brush with ghee, sprinkle with flour, pleat it, coil it, and then roll it out again.
- 2Marinating the mutton overnight is highly recommended as it tenderizes the meat and deepens the flavor significantly.
- 3To get the classic Kolkata street-style tang, soak the raw onion garnish in a mixture of vinegar, salt, and a pinch of sugar for 15 minutes before using.
- 4Don't overcrowd the pan when sautéing the filling; cook in batches if necessary to ensure everything cooks evenly.
- 5Keep all components (filling, garnish, parathas) ready before you start assembling to ensure the rolls are served hot.
Adapt it for your goals.
Vegetarian
Replace mutton with 400g of paneer cubes or 500g of sliced mushrooms. Adjust the cooking time accordingly.
Healthier OptionHealthier Option
Use whole wheat flour (atta) instead of all-purpose flour for the parathas to increase the fiber content.
Different MeatDifferent Meat
Substitute mutton with boneless chicken thighs. Reduce the pressure cooking time to 2-3 whistles (about 10-12 minutes).
Spicier VersionSpicier Version
Increase the amount of red chili powder and green chilies, or add a teaspoon of black pepper powder to the mutton marinade.
Why this is on our healthy list.
Excellent Source of Protein
The combination of mutton, egg, and curd provides a high-quality protein punch, essential for muscle building, tissue repair, and overall body function.
Rich in Iron
Mutton is a great source of heme iron, which is more easily absorbed by the body than non-heme iron from plant sources. Iron is crucial for forming hemoglobin and preventing anemia.
Provides Sustained Energy
This roll offers a balanced mix of macronutrients. Carbohydrates from the paratha provide quick energy, while protein and fats from the filling offer a more sustained release, keeping you full and energized for longer.
Frequently asked questions
A single Mutton Kathi Roll contains approximately 550-650 calories, depending on the amount of oil/ghee used and the fat content of the mutton.