Fried Mutton Chops Recipe

                           

Fried Mutton Chops | Mutton Chops || How to make fried mutton chops with step-by-step photos

Fried Mutton Chops are quite delicious, flavorful, and succulent. Deep-fried non-veg snack/lunch dinner_the fried mutton chops are first cooked with spices and later fried in oil till crispy.

These fried chops are the best for the Eid lunch/dinner with pulao or can be served as a side dish to any meal or even as a snack.

Mutton chops are nothing but the rib portion of the goat, lamb, or sheep meat_they are really a good cut of the meat_soft and tender mutton that sticks to the bone is a pure joy.

                                 

I made these chops at an Eid dinner for the guests. All the people liked them very much and asked for the recipe, whereas I got the recipe from the cookbook. These chops are made with a superb taste- they are mildly spiced with an outer golden brown crispy crust.

I cooked the mutton chops for 40 minutes. For me, it was the optimum time. But if you feel that you can tenderize the mutton for less or more time, do so. Every quality of meat is different, and hence, the cooking time will vary accordingly.

For more Similar Recipes:

Resha kabab

Peshawari chapli kabab

Shami kabab

Fish kabab

Mince potato cutlets

Mutton potato chops

If you have tried these Fried Mutton Chops, don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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To make this recipe, first, thoroughly rinse the chops under running water.

                   

Prepare a muslin bag for the mutton chops_Take a muslin cloth, then place chopped ginger garlic, fennel seeds, dry red chilies, and cinnamon sticks_Tie the muslin bag with another strip/thread.

                       

The spiced muslin bag is ready.

                           

Put the all rinsed chops in the pot/pan. Pour 200 ml water into the pot.                          

     

Bring it to a boil on high heat, then add salt and drop in the spiced bag. Push the spice bag down with the help of a wooden spoon.

                          

Now, add white vinegar. Close the lid and let it cook until the meat is tender.

                              

Water should remain approximately ¾ in mutton chops.

                   

Once the chops are cooked, take them out of the pot.

                     

Discard the muslin bag by squeezing it.

                   

Reserve the remaining stock for later use.

               

                     

Take a medium-sized mixing bowl to add flour, baking powder, and black and white pepper. 

                   

Stir to mix well and set aside.

                    

Whisk the yogurt. Mix the remaining mutton stock with the yogurt very well.  

                     

Keep adding the yogurt mixture to the flour until the batter reaches a thick, pouring consistency.

                                 

Heat the medium hot oil in the wok at around 150 C

            

Coat each chop with flour batter and put it into the oil.

                 

Fry each side of the chop for about 2-3 minutes. Keep frying the chops until you get a nice golden brown.

                   

Drain the chops onto the kitchen paper to remove the excess oil.

                   

Fry all remaining chops this way.

                      

Fried chops are ready to serve

                       

Chops can be served with pav bread/kadak pav.

                         

Chana Chaat Recipe

Chana Chaat || Cholay Recipe || How to Make Aloo Chana Chaat Recipe with step-by-step photos

Cholay is the Desi version of a salad. The base is chickpeas or chana with onions, tomatoes, green chilies, and coriander as the supporting characters finished off with chaat masala for that necessary spice, and Khataaz is known as a traditional spicy street food snack, is made of a lot of ingredients to make it tasteful. 

One bowl of cholay chat is enough for a 1-time meal and can be placed instead of lunch/dinner, can say a complete food good choice for dieting purposes 

It contains low calories and less fat they are a purely healthy meal in which added yogurt, green chutney, tomato, potato, coriander leaves, green chilies, and tamarind  sweet and sour sauce along with boiled chickpeas, potatoes, and papri which works for enhancing the taste of Chola chat

You will get below the link to papri and green chutney raita and tamarind sweet sauce recipes 

 

If you have tried this Chana Chaat then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Firstly in a pressure cooker add chickpeas, baking soda, salt, and water, Bring to a boil, and then close the pressure cooker after whistling note the time for 20 to 30 mins

                    

Meanwhile, prepare all veggies 

                      

In a saucepan boil potatoes and peel then cut them into cube shapes and keep them aside

                             

Green raita chutney is so simple to make If you have mint coriander leaves sauce is present in your fridge then just add yogurt with a little salt and green sauce 

Mix them well and the green raita chutney is ready, Note don’t use water in green raita chutney, you can get the link to green raita on given below recipe card

              

Take another small separate bowl add yogurt and salt whisk well until smooth texture Keep in the fridge 

                                       

In a mixing bowl add boiled chickpeas along with all ingredients, and mix them together

                                                 

Then put all the remaining spices into the chana chaat, mix them well then at the end add paper and sprinkle some spices

                         

Now ready to eat and serve

          

Gol Gappay/ Pani Puri Recipe

Gol gappy | PaniPuri Recipe | How to Make Panipuri Recipe with step-by-step photos

Pani Puri is a famous bite-size chaat consisting of a hollow, crispy-fried puffed ball filled with potato, chickpeas, chutney, and flavored water, usually tamarind or mint, and popped into one's mouth whole.

Golgappa or Panipuri is a traditional savory snack sold by street vendors in Pakistan that originated in the country’s northern region and is now popular throughout South Asia and at Pakistani restaurants worldwide, Here is I prepared gol gappa with 2 types of flavored water ( khata pani) alongside meethi chutney, and used boiled chickpeas and potatoes.   

Since my childhood, I have loved this much that I ran fast towards the vendor when I heard the voice of Gol Gappa Wala Gol Gappa Wala immediately asked for the required amount from my mother to buy this tangy and spicy snack, My mother always used to scold me for having this unhygienic snack but who listen of her literally my unforgettable memories of my childhood I never forget it.

I wish could go back to my childhood that’s not possible 

Till now I still love to have this but as I grew up and realized this my mother used to say obviously right totally this snack is unhygienic never know which type of water is being used in making that pani or which oil is being used in frying puris which type of it, so I put it off having more further from a vendor and decided 

I would try my best to make it at home while I am a good cook my family’s people also loves my cooking, So I started searching and searching on the net and surrounding my area just because I had some reservations regarding making gol gappy and was not sure that I could make it the same as the market But Alhamdulillah

My first attempt has not been successful at all, here I will also tell you tips that will help you make the perfect puffy gol gappy

                                                   

Because actual works in gol gappy are making puri which should be puffy and crunchy along with hollow inside

Most people have been asking me on Facebook about puffy puri like a market, 

Though a bit hard to have trust me very enjoyable when you are with your family or friends and having this snack with sound crunch crunch and water is dripping from your chin, Those moments if quite so messy but this desi snack is incomplete without this mess up

So today the recipe will give also tips so let’s begin 

Tips for making perfect gol gappy:

1. The dough should be soft and smooth but not too hard not to too soft
2. Kneading dough with plain water does not need warm or cold water in kneading
3. Flour and semolina measurements should be equal
4. After kneading and rolling keep the dough and puris always in the wet cloth/napkin
5. Never leave the rolled puri in an open place
6. Your puri will never be puffy and hollow                       

                                                                            

If you have tried this Panipuri don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

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Boil the chickpeas and potato.

Gather all ingredients including veggies, and tamarind, and prepare them to set aside.

                                      

To prepare this recipe first we will knead the soft dough of golgappa, and weigh the flour and semolina in equal quantity. 

    

Sift the flour and semolina then add salt along with baking soda and stir to mix them well.

And start kneading by adding water gradually to smooth the dough.

                                 

Cover it with a wet napkin and leave it to rest for around an hour keep it aside.

Put chopped ingredients and spices in the grinding jug.

                   

Blend them well until they turn to a smooth and fine paste, pour water into the green chutney and then strain them out through a strainer, Adjust the salt and consistency of flavored water as needed. Green water is ready to set aside.

                     

Dry roast the whole spices on low flame for a minute, crush the roasted spices in the mortar, and then, pour ½ cup of water into the tamarind pulp.

                      

Add spices and stir to mix well.

                

Now add ginger powder and red chili flakes_Pour water as needed.  

     

Now strain them out through a strainer and add citric acid, stir to mix well, and adjust the salt and spices at this stage, Khata pani is ready to set aside.e

In a pan put tamarind pulp along with a little water and spices

                    

Keep mixing on a medium-low flame and add cumin powder, cook chutney until chutney turns to a thick consistency. 

                      

Meethi chutney is done, transfer it to the bowl and keep it aside.

Now divide the dough in half. 

Half dough keep back on the wet napkin to prevent dry.

              

Take one dough ball and give it to ball shape and then roll it like a thin roti approx 8-9 diameter in round shape, cut the puri with the help of a cutter or any lid and quickly keep it back to the wet cloth to prevent dry.

                      

Repeat the same process with all remaining cloth, and keep covering with a wet cloth.

                       

Slide the puri in the oil and rapidly put oil on the puri with the help of a spoon until puffed, Once they started floating in the oil slide the other puri and repeat the same last process flipping until they turn brown.

                     

Drain them out from the oil and place them on the colander to remove the excess oil.      
  

Repeat the same process with all remaining puris, crispy and crunchy puris are done.

              

Now take a puri and crack on top stuff some chana and potato

Then add flavored water along with meethi chutney, it is ready to go inside the mouth  

                    

You can store this gol gappy by keeping them in an airtight jar for up to 15 days.