1 kg mutton (boneless)
1 Tbsp ginger garlic paste
Salt to taste
1 tsp turmeric powder
1 tsp red chili powder
1 1/2 tsp coriander powder
1 1/2 tsp cumin powder
1 tsp lime juice
5 green chili (chopped)
2 Tbsp Oil
1/2 cup water
4 chapatti (for kathi roll)
1 onion, julienne
4 tsp chat masala
||For Marination of Mutton:
Add ginger, garlic paste, salt, turmeric, red chili powder, coriander powder, cumin powder and lemon juice, chopped green chili and little oil.
In a pan add oil and let it get hot. Then add mutton pieces to it.
After stirring it add water for deglazing.
When the water reduces to sauce add 2/3 of pan with water and let it simmer for 45 mins.
Cover it with a lid.
After 45 minutes open the lid and let all the water soaked up.
Make a hole in center of chapatti.
On a tava add oil, then place a chapatti and break egg on the chapatti.
Scramble the egg , season it with salt and pepper.
Turn the chapatti upside down.
Now place the mutton pieces on egg chapatti, add jullion onion and chat masala.
Roll them up.