Most peoples’ or kids’ favorite evening snack is different types of rolls. The mouthwatering aroma and the delectable flavorings of this dish make it a complete tasteful meal for a perfect meal. And the best about the rolls are that they taste even better when made from the leftover dishes.
In this recipe, we will tell you the simplest and the most delicious way of making kathi kabab rolls, with a blend of the right amount of spices for the curry or the filling and the soft layering. This is a must try roll for the mutton lovers, who live and breathe for the love of non-veg food every day.
Also read: Indo-Chinese Tadka: Crispy Fried Vegetables In Hot Sauce
PREPARATION TIME: 10 MINUTES
COOKING TIME: 15 MINUTES
SERVES: 2
INGREDIENTS:
• 300 grams of Boneless Mutton
• 4 teaspoons of Butter
• 2 tablespoon of Lemon Juice
• 1 handful of chopped Fresh Coriander Leaves
• ¼ teaspoon of Chaat Masala Powder
• 2 Paranthas
• Salt as per the requirement
• 1 thin sliced Onion
• 1 finely chopped Green Chilli
• 1 teaspoon of Green Papaya
For Marinating:
• 1 teaspoon of Ginger Paste
• 100 grams of Yogurt
• ½ teaspoon of Coriander Powder
• 1 tablespoon of Lemon Juice
• 2 teaspoons of Refined Oil
• 1 teaspoon of Garlic Paste
• 2 pinches of Red Chilli Powder
• ½ teaspoon of Garam Masala Powder
• 1 finely chopped Green Chilli
Also read: Quick Recipe: How To Make Mango Coconut Ladoo
HOW TO PREPARE:
1. Take a large bowl and add mutton pieces into it.
2. Then pour all the ingredients and 1 teaspoon of raw papaya for the marinating and mix well to coat each piece of the mutton well.
3. Put in the refrigerator for overnight.
4. Now take a deep-bottomed pan and pour butter in it. Put it on the high flame and let the butter melt.
5. Now add the mutton pieces along with the marination into the melted butter and sprinkle with some salt. Cook on the medium flame. Cover the pan with a lid to let it cook well.
Image Source: wordpress
6. Check the mutton when its half done and add water if it gets too dry. Now use a fork to check if the mutton is cooked properly. If it easily breaks then it’s done, else it needs further cooking. Keep aside putting down from the flame after its completely cooked.
7. Now take a little butter and cook both paranthas from both sides, to make them crispy and not brittle.
8. Then place the paranthas individually on the platter and add mutton filling to it. The add chopped green chilies, sliced onions, lemon juice, coriander leaves and sprinkle with chaat masala powder.
9. Roll and wrap them in a butter paper and serve hot. Green chutney tastes best with them.
