Mutton Kheema with Chapati

Steps

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1. 1
   Make the chapati dough: Combine Atta flour, salt, oil, and warm water in a bowl, adding water gradually while kneading into a smooth dough. If Atta flour is unavailable, regular flour or bread flour can be used instead.
   ▶ ≈0:13
2. 2
   Continue kneading the dough by pressing with the heel of your hand and pushing forward, then pulling back and repeating. Let the dough rest for 30 minutes.
   ▶ ≈0:19
3. 3
   Heat oil in a pot, then add whole spices (bay leaves, cardamom, cinnamon, and star anise) and let them bloom until fragrant.
   ▶ ≈0:51
4. 4
   Add diced red onions to the pot and sauté until softened and translucent.
5. 5
   Stir in the minced ginger and garlic until fragrant.
6. 6
   Add all the spice powders (turmeric, chilli powder, coriander, cumin, mixed curry powder, and dried fenugreek leaves), and stir to combine evenly.
7. 7
   Add the mutton mince and cook until evenly coated with spices.
8. 8
   Cut potatoes into small cubes for faster cooking.
   ▶ ≈1:36
9. 9
   Add the diced potatoes and frozen peas to the curry, then pour in one cup of water and simmer until the potatoes are cooked through.
10. 10
    Season with salt to taste, adjusting between 1.5 to 2 teaspoons as preferred.
11. 11
    After the dough has rested 30 minutes, gently knead it, stretch it thin, roll into a cylinder, then coil into a spiral. Lightly brush with oil to prevent drying.
    ▶ ≈2:15
12. 12
    Flatten the spiral dough into an even circular shape to form the chapati.
    ▶ ≈2:21
13. 13
    Heat a griddle or flat pan with little to no oil. Place the chapati on the pan and flip gently only once or twice per side while pressing lightly until it puffs up.
    ▶ ≈2:51
14. 14
    Cook each side for about one minute until light golden brown and the chapati puffs up and becomes soft.
    ▶ ≈3:18
15. 15
    Serve the hot chapati with the mutton kheema. Any leftover chapati can be stored in the freezer; reheat by adding a little water and microwaving.
    ▶ ≈3:37