Mutton Kathi Roll Recipe


  • 750 grams Boneless Goat Meat
  • 4 Medium sized Onion,Finely Chopped
  • 3 tsp Garlic, Finely Chopped
  • 2 tsp Ginger, Finely Chopped
  • 4 pieces Red Chillies, Uncut
  • 3/4 tsp Turmeric Powder
  • 3 pieces Green Chillies, Finely Chopped
  • 3/4 tsp Coriander powder
  • 1/2 tsp Red Chilly Flakes
  • 6 pieces crushed Black Pepper Pods
  • 2 pieces crushed Black Cardamom
  • 4 pieces crushed Green Cardamom
  • 5 pieces crushed Cloves
  • 2 small sticks, Cinnamon
  • 2 leafs Bay Leaves
  • 3-4 tbsp Olive oil

  • For the Roll
  • 1 Egg
  • 2 Tea Cups Maida
  • 1 Tea Cup Wheat Flour
  • 2 pinch Ajwain
  • 1/2 tsp Salt
  • Milk for dough


  1. Heat Oil in a non-stick pan
  2. Add Red Chillies into it. Add onions after about 1 minute. Roast till golden brown and then add chopped garlic and ginger. Roast till everything is golden brown.
  3. Add green chillies and tomatoes into it. Keep roasting till it turns until the tomatoes lose its red colour
  4. Then add rest of the ingredients except the mutton chunks and turn heat to slow. After mixing for 2-3 minutes, add mutton into it. Roast it for at least 1/2 hour at low heat.
  5. Add 1/2 cup water and cook it in a pressure cooker for around not more than 5 minutes. Open the cooker lid and roast for another 5 minutes or till the gravy is thick.

  6. For the Roll
  7. Add salt to the wheat flour,ajwain and maida, combine, slowly add milk to form a soft yet slightly firm dough. Cover and let it rest for another 20-30 minutes
  8. Next Pinch a large lemon sized ball of dough,with the help of oil and roll out the dough to form circles
  9. Heat a iron tawa and once its hot, place a parantha and let it cook lightly on both sides. Prepare all the rotis and place them in a casserole to keep soft
  10. Ready to Eat: Place 2-3 tbsp of mutton filling in the middle of the roti and sprinkle the onion-green chutney filling over it and roll the roti tightly to form a roll and lock it with a tootpick.

Tip: To prevent splashing when frying meat, sprinkle a little salt in the pan before adding oil, ghee or butter.

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