Buttery, crispy naan stuffed with spicy mutton and gurda kaleji ghotala!
Inspired by the bustling lanes of Mumbai’s Bhendi Bazaar, where meat-filled naans are a legendary late-night favorite. Soft naan is stuffed with a rich, spiced meat ghotala and toasted in butter until golden and crisp.
Ingredients List
Mini Sandwiches
💡 Adjust serving size to recalculate ingredients
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 10 | nos | Mini sandwich naans |
| • | 300 | g | Boneless mutton, cooked |
| • | 240 | g | Potatoes, boiled |
| • | 200 | g | Onions, finely chopped |
| • | 150 | g | Gurda kaleji (kidneys and liver), cooked |
| • | 45 | ml | Oil |
| • | 30 | g | Butter (for toasting) |
| • | 30 | g | Ginger-garlic paste |
| • | 15 | ml | Lemon juice |
| • | 20 | g | Fresh coriander leaves, finely chopped |
| • | 15 | g | Green chillies, finely chopped |
| • | 10 | g | Salt |
| • | 5 | g | Red chilli powder |
| • | 3 | g | Turmeric powder |
| • | 3 | g | Coriander powder |
| • | 3 | g | Garam masala |
Method / Instructions
- Prepare the Ingredients: Ensure boneless mutton and gurda kaleji are cooked and tender. Boil potatoes, and finely chop onions, green chillies, and fresh coriander.
- Prepare the Ghotala: Heat oil in a pan over medium heat. Sauté chopped green chillies and finely chopped onions until light golden.
- Add Meat & Spices: Add cooked boneless mutton, gurda kaleji, ginger-garlic paste, red chilli powder, turmeric powder, coriander powder, and garam masala. Sauté over high heat until well combined and moisture evaporates.
- Add Potatoes: Add boiled potatoes and mash gently in the pan, leaving a few soft chunks. Cover and cook over low heat for 10 minutes.
- Finish the Filling: Stir in lemon juice, chopped coriander, and salt. Mix thoroughly to keep the ghotala flavorful and fairly dry.
- Stuff the Naan: Slice mini sandwich naans horizontally. Spread a generous layer of ghotala inside and close to form sandwiches.
- Toast Until Crispy: Heat a tawa with butter over medium-low heat. Toast the stuffed naan sandwiches until golden brown and crispy on both sides. Serve hot! Jamjo ane Jamarjo!
Nutrition Facts (Per serving)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| 🔥 Calories | 310 Kcal |
| 💪 Protein | 16.5 g |
| 🌾 Carbohydrates | 28.0 g |
| 🥑 Total Fat | 14.5 g |
| 🧈 Saturated Fat | 5.2 g |
| 🌱 Dietary Fibre | 2.5 g |
| 🍬 Total Sugars | 2.0 g |
| 🧂 Sodium | 480 mg |
*Disclaimer: The nutritional values provided here are estimates generated for reference only and may vary based on exact ingredient brands and preparation techniques. Please calculate your nutrition independently if following a strict diet.
Chef's Notes & Tips
Chef’s Note
- The mutton and gurda kaleji must be cooked and tender before you begin preparing the ghotala.
- Keep the filling fairly dry to prevent the naan from becoming soggy.
Tips & Tricks
- For the best texture: Mash the potatoes gently in the pan, leaving some small chunks rather than making the filling completely smooth.
- For a crisp finish: Toast the stuffed naan over medium-low heat with butter, turning it patiently so both sides become golden without burning.
Gud recipe
ReplyDeleteGud recipe
ReplyDeleteTastes good with pita bread as it becomes Crispy!!!
ReplyDelete