Mutton Boti masala / Chur Chur Naan | मटन बोटी मसाला | चूर चूर नान | Mutton Fry | Chef Ranveer Brar

TAWA BOTI MASALA & CHUR CHUR NAAN - Lucknow meets Punjab in today's Sunday special

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Boti Tawa Masala with Chur Chur Naan
Preparation time 10-15 minutes
Cooking time 35-40 minutes
Serve 2-4

Ingredients
For Marination
1 kg Mutton (boneless) मटन
2 tbsp Coriander powder, धनिया पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tsp Degi red chilli powder, देगी लाल मिर्च पाउडर
Salt to taste, नमक स्वादअनुसार
1 ½ cup Curd, beaten, दही
½ tbsp Ginger Garlic paste, अदरक लहसुन का पेस्ट
1-2 no. Green chilies, less spicy, हरी मिर्च
2 no. medium Onions, sliced, प्याज
few Mint leaves, roughly torn, पुदीना पत्ता
1 tbsp Coriander leaves, chopped, धनिया पत्ता

For Dough
2 cups Refined flour, मैदा
Salt to taste, नमक स्वादअनुसार
2 tbsp Curd, beaten, दही
Little water, पानी
1 tsp Oil, तेल

For Chur Chur naan Topping
¼ cup Semolina, सूजी
1 tsp Chili flakes, चिली फ्लेक्स
½ tsp Carom seeds, अजवायन
½ tsp Black sesame seeds, काला तिल
1 tsp Coriander leaves, finely chopped (optional) धनिया पत्ता

For Boti Tawa masala
1 ½ tbsp Oil, तेल
2-3 medium Onions, sliced, प्याज
Marinated Mutton, मैरिनेटेड मटन
1 tsp Kewra water, केवड़ा पानी
½ tbsp Coriander leaves, chopped, धनिया पत्ता
1 tsp Prepared Masala, ​​तैयार किया हुआ मसाला


For Masala
12-15 no. Black peppercorns, काली मिर्च के दाने
4-5 no. Black cardamom, बड़ी इलायची
4-5 no. Cloves, लौंग
5-6 no. Green cardamom, हरी इलायची
½ inch Mace, जावित्री
Salt to taste, नमक स्वादअनुसार

For Salad
⅓ cup Hung curd, टंगा हुआ दही
1 medium Onion, sliced, प्याज
2 Green chillies, finely chopped, हरी मिर्च
1 tbsp Coriander leaves, chopped, धनिया पत्ता

Other Ingredients
2-3 tsp Oil (for greasing) तेल
Refined flour (for dusting) मैदा
1 tsp Ghee (for roasting) घी

For Garnish
fresh Mint sprig, पुदीना पत्ता
Coriander sprig, धनिया पत्ता
Ginger, julienned, अदरक

Process
For Marination
In a large bowl, add mutton with bones, coriander powder, turmeric powder, degi red chili powder, salt to taste, curd, ginger garlic paste, green chillies, onion, mint leaves, coriander leaves and mix everything well.
Keep it aside for 30-40 mins.

For Dough
In a parat or bowl, add refined flour, salt to taste, curd, water and knead a semi soft dough.
Cover it with a muslin cloth and keep aside for further use.
Apply some oil and knead it again.

For Chur Chur Naan
Take a large sized ball of dough, roll and flatten it.
Roll it into a thin sheet, Grease it with ghee.
Fold it in pleats with the help of fingers. stretch  and roll the pleated dough.
Rest the roll dough for 10 minutes.
Take the rolled ball and dust with some flour and start rolling to a thin circle.
Apply the prepared toppings evenly all over the naan.
Heat a tawa, add ghee, place the rolled naan and cook both sides until golden in color.
Grease with ghee and crush the naan to form layers.

For Chur Chur Naan Topping
In a bowl, add semolina, chili flakes, carom seeds, black sesame seeds and mix well.
Keep aside for further use.

For Boti Tawa Masala
In a handi, add oil, once it's hot, add onion and saute it well until golden in color.
Add marinated mutton and cook it for 5-10 minutes.
Close the lid and cook the mutton on medium flame for at least 35-40 minutes until the mutton is tender.
Add kewra water and cook it for a minute.
Finish the gravy with coriander leaves, prepared masala and mix well.
Transfer it into a serving dish and garnish it with mint sprig, coriander sprig, ginger julienned.
Serve hot with chur chur naan.

For Masala
In a pan, add black peppercorns, black cardamom, cloves, green cardamom, mace, salt to taste and dry roast on medium flame until it's fragrant.
Transfer it into a grinder jar and grind into a fine powder.
Keep aside for further use.

For Salad
In a bowl, add hung curd, onion, green chillies, coriander leaves and mix it well.
Keep aside for further use.
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