A simple but essential method for cleaning goat or lamb trotters before cooking
Proper cleaning helps remove surface dirt, tiny hairs and any unwanted odour, giving you a clean base for any Paya recipe.
Ingredients List
gms
π‘ Adjust yield to recalculate ingredients
| Sr. | Weight | Units | Name |
|---|---|---|---|
| • | 1000 | g | Goat or Lamb Trotters (Paya) |
| • | 3 | tbsp | Wheat flour (atta) |
| • | 1 | batch | Water, as required |
Method / Instructions
- 1. Wash the Paya: Begin by washing the trotters thoroughly under running water to remove any surface dirt and residue.
- 2. Clean with Wheat Flour: Sprinkle wheat flour (atta) all over the trotters, gently massaging and rubbing it over every part to loosen tiny hairs and particles. Be careful of sharp bone edges.
- 3. Wash Again: Wash thoroughly under fresh running water until flour and loosened residue are completely removed. Inspect each piece and repeat if any hairs remain.
- 4. Drain: Transfer the cleaned Paya to a colander and allow excess water to drain completely before marinating or cooking. Jamjo ane Jamarjo!
Nutrition Facts (Per 100 gms servings)
| Nutrient (Basic) | Amount (Approx.) |
|---|---|
| π₯ Calories | 115 Kcal |
| πͺ Protein | 14.5 g |
| πΎ Carbohydrates | 3.2 g |
| π₯ Total Fat | 4.8 g |
| π§ Saturated Fat | 1.8 g |
| π± Dietary Fibre | 0.5 g |
| π¬ Total Sugars | 0.1 g |
| π§ Sodium | 85 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
- Thorough cleaning with wheat flour is an essential step to eliminate any residual odour and ensure your Paya broth is clean and aromatic.
Tips & Tricks
- Exercise caution while rubbing wheat flour onto the trotters, as the small joint bones can feature sharp edges.
- Always inspect each piece carefully under running water after the flour wash and repeat if any fine hairs remain attached.