Chettinad Mutton Pepper Fry With Ragi Chapati Recipe

About this recipe

A bold and flavorful Chettinad-style mutton pepper fry paired with nutritious ragi chapati, perfect for a high-protein dinner.

Ingredients

• 20G Curry Leaves
• 250 g Mutton
• - Red Chilli
• 250g Garlic
• - Onion
• 100 g Coriander Seeds
• 250 G Fennel Seeds / Saunf 250 G
• 500 ml Water
• 20 g Turmeric Powder
• 10G Salt
• 1 L Borges Borgefrit High-Mufa-Oleic Sunflower Oil
• 500 Gms Organic Sprouted Ragi Flour

Instructions

1. Step 1: Heat 1 tablespoon of oil in a heavy-bottomed pan. Add fennel seeds, coriander seeds, and dry red chilies. Sauté for 30 seconds until aromatic.
2. Step 2: Add sliced onions, garlic, and curry leaves. Cook until onions turn golden brown.
3. Step 3: Add the chopped tomato and turmeric powder. Cook until the tomato is mushy and oil begins to separate.
4. Step 4: Add the cubed mutton along with salt. Stir well and cover the pan. Cook on medium heat for 15 minutes, adding a splash of water if needed.
5. Step 5: Sprinkle freshly ground black pepper and continue cooking uncovered for another 10-15 minutes until the mutton is tender and the masala sticks to it. Set aside.
6. Step 6: Prepare the ragi chapati dough by mixing ragi flour, salt, and lukewarm water. Knead to form a smooth dough. Let it rest for 5 minutes.
7. Step 7: Divide the dough into equal portions and roll out thin chapatis using a rolling pin.
8. Step 8: Cook the chapatis on a hot flat griddle for 1-2 minutes on each side until they puff slightly and develop light brown spots.
9. Step 9: Serve the Chettinad Mutton Pepper Fry alongside warm ragi chapatis.