Undercut Rolls

Undercuts with spicy gravy are famous and a traditional dish in Pakistan. They are usually made on Eid-ul-Azha.

Usually every dish is available in market but when we make it at home it gives us a unique satisfaction of health and spices of our own hands. I am going to tell you this recipe with a little twist which make it different and delicious too.

Lets get started with the recipe.

Undercut Ingredients

Beef Undercut strips	½ kg
Lemons	2
Red chillies (crushed)	1tsp
Garlic/ginger paste	1 tbsp
Raw Papaya (paste)	2 tbsp
Bihari masala (packaged)	2 tbsp
Salt	To taste
Oil	As required

Parathy Ingredients

Whole-wheat flour (sieved)	1 cup
Refined flour (sieved)	2 cups
Clarified butter	½ cup
Salt	To taste

Chutney Ingredients

Tamarind pulp	1 cup
Black salt powder	1 pinch
Red chilli powder	1 tsp
Dry ginger powder	1 tbsp
Cumin seeds (roasted and powdered)	1 tbsp
Salt	To taste
Lemon juice, onion rings, chopped green chillies and mint leaves	To put in rolls

Method

1. Mix all undercut ingredients and set aside.
2. Mix whole-wheat flour and salt in refined flour; knead into dough with Luke-warm water.
3. Roll out into discs; apply clarified butter; reshape into balls and roll out into discs again.
4. Oil griddle and fry parathy on both sides.
5. Cook all chutney ingredients in a saucepan for a few minutes.
6. Mix lemon, onion, green chillies and mint leaves in a bowl.
7. Oil a frying pan; fry undercut golden from both sides. Remove.
8. Place some undercut in center of paratha; add little chutney and onion mixture; roll.
9. Repeat process to make more rolls.