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Mutton roll is a street-style snack that comprises wrapped, flaky, egg-coated paratha with a mutton filling that is both spicy and juicy. It is made of slow-cooked boneless mutton with whole spices, fried a little to bring out its flavor and then wrapped in a crispy lachha paratha that has been rubbed with ghee and egg. Classic mutton roll toppings such as onions, green chilies, chaat masala, chutney, and a splash of lemon juice are added to the mutton roll to make the spice, richness, and freshness perfect. Check out my simple recipe to know the steps of making mutton rolls at ‍‌‍‍‌‍‌‍‍‌home.

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KEY TAKEAWAYS

Mutton roll is a popular Indian street food, especially loved in Kolkata and other metro cities for its rich, filling taste.
It is best served hot with green chutney, sliced onions, lemon wedges, and cucumber-onion salad on the side.

The roll offers a perfect balance of juicy, spicy and tangy mutton and flaky paratha.
Other similar recipes are chicken roll, egg roll, seekh kebab roll, and kathi roll.

The Ingredients:

To boil the mutton:

500 grams mutton (boneless)
2 pieces cloves
2 pieces green cardamom
1 piece cinnamon stick (1-inch size)
1 piece mace (medium size)
2 pieces dry red chilies
1 tsp coriander seeds
1 piece black cardamom
1 piece bay leaf
1 piece ginger (1-inch size, sliced)
8 cloves garlic (whole, with skin)
3 pieces green chilies (whole)
Salt to taste
30 ml water

To make the dough for the parathas:

200 grams refined wheat flour (maida)
4 tbsp ghee (clarified butter)
½ tsp salt
1 tsp sugar
60 ml water (at room temperature)

To fry and cook the boiled mutton:

1 tbsp mustard oil (or ghee)
2 pieces onions (medium size, finely sliced)
2 pieces green chilies (finely chopped)
Salt to taste
½ tsp white pepper powder (optional)

To make the parathas for the roll:

Ghee – as required for brushing
Maida – as required for sprinkling
1 piece egg
Salt – a pinch

For assembling the mutton roll:

Chaat masala powder – as required
Coriander chutney – as required
Lemon juice – as required
Green chilies – finely chopped, as much as required
Onions – finely sliced, as much as required
Tomato ketchup – as much as required

I found this mutton roll recipe years back from a guy selling street food nearby. That night, by the market, we talked – his rolls smelled amazing, so I asked how he did it, and then he showed me the basics. A neighbor who cooked similar stuff at home gave extra hints later on, which I jotted straight into my kitchen notebook.

I gave it a go that following Saturday night for my partner and our two boys. Those buns came out tender and tasty, with just enough kick. He couldn’t get enough of them—while the kids wolfed down every bite and then wanted seconds. That moment? Pure joy – and I was glad I picked up how to make these.

How to Make Mutton Roll? (Step by Step Guide with Images)

Step 1: First, to boil the mutton, take 500 grams boneless mutton pieces, 2 pieces of cloves, 2 pods of green cardamom, 1 piece of cinnamon stick (1-inch size), a piece of mace (medium size), 2 pieces of dry red chilies, 1 tsp of coriander seeds, 1 piece of black cardamom, 1 bay leaf, 1 piece of ginger (1-inch size, sliced), 8 cloves of whole garlic with their skin on, 3 pieces of green chilies (whole), salt to taste, and 30 ml of water in a pressure cooker. Close the lid and cook it up to 5 to 6 whistles or for 25 to 30 minutes.

Step 2: While the mutton is cooking, to make the dough for the parathas, take 200 grams of refined wheat flour (maida), 4 tbsp of ghee (clarified butter), ½ tsp of salt, and 1 tsp of sugar in a bowl. First, mix them nicely. Then add 60 ml of water to it (at room temperature) gradually and knead nicely to make a soft dough. Finally, brush a little bit of cooking oil or ghee on the surface and keep it aside to rest while you fry the mutton.

Step 3: Take out the mutton from the pressure cooker and discard the whole spices from it and keep it aside. Next, in a pan, heat 1 tbsp mustard oil (or ghee) and put the pieces of mutton when it is hot. Fry them slightly for about a minute or so. Then, add 2 pieces of onions (medium size, finely sliced), 2 pieces of green chilies (finely chopped), and salt to taste, and stir fry them all until the mutton is brown on the edges and the onions are slightly caramelized.

(Pro tip: If there is any water left after boiling the mutton, do not discard it. You can use it as soup. It tastes delicious).

Step 4: Then, add ½ tsp of white pepper powder (optional) to it and mix nicely. Keep the cooked mutton aside.

Step 5: Now, make a large dough ball, sprinkle some dry flour, and roll it to make a paratha.

Step 6: Apply some ghee and brush it on. Also sprinkle some dry flour on it.

Step 7: Now, cut the paratha with a knife from the center to one end of its circumference. Roll it from one end to the other as shown. Press it with your palm and roll it again to make a lachha paratha.

Step 8: Now, heat a tawa on a medium flame and place the paratha carefully on it when hot. Flip it when you see bubbles on the upper surface. Fry it nicely on both sides until it is crispy. Remove when done.

Step 9: Now, crack one egg in a bowl, whisk it with a little bit of salt and pour it in the same tawa. Place the paratha carefully on the egg immediately and press its sides with a spatula. Flip and fry the other side as well. Remove it on a board for assembling.

Step 10: Now, put as much of the cooked mutton on it along with some chaat masala powder, coriander chutney, lemon juice, finely chopped green chilies, finely sliced onions, and tomato ketchup. Roll it from one side.