• ½ kg mutton chops (bakray ki champain)
• ½ tsp salt
• 1 piece cinnamon stick (darcheeni ka tukda)
• 5-6 black pepper corns
• 1 tbsp ginger and garlic crushed into paste form
• 1 glass water

marination mixture (mutton chops are to be marinated for 1-2 hours)

• ½ cup yogurt (dahi)
• 1-2 tbsp Hot Habanero Sauce Shangrila brand
• 1 tsp soy sauce Shangrila brand
• 1 tsp vinegar Shangrila brand
• 1 tsp crushed red chili or to taste
• ½ tsp crushed black pepper to taste
• ¼ tsp whole spice powder (garam masala powder)
• ½ tsp crushed cumin seeds (koota hua zeera)
• ¼ tsp salt or as

Dipping mixture (chops are dipped in it before frying)

• 1 tbsp cornflour
• 2 tbsp milk
• 1 egg

other ingredients

• oil for deep frying
• a handful of fresh coriander leaves
• onion slices
• green chili
• lemon slices

• ½ cup oil
• 2 medium sized onion
• 1 piece cinnamon stick (darcheeni)
• 1 bay leaf (tej patta)
• 1 black cardamom (bari elaichi)
• 2-3 green cardamom (green elaichi)
• 6-7 black pepper corns (kali mirchain)
• 2 cloves (laung)
• 1 tsp cumin seeds (zeera)
• 1 kg mutton head and (bakray ki sirri paye)
• 5-6 garlic cloves (lahsan k javay)
• 1½ tsp red chili powder
• ½ tsp turmeric powder (haldi)
• 1 tsp coriander powder (dhania powder)
• salt to taste
• 1½ liter water

garnish with

• chopped green chili
• ginger slices (adrak)
• a handful of fresh coriander leaves

Ingredients for Smoky BBQ Chicken Filling for the Crepes

• 1-2 tbsp oil
• 1 tsp crushed garlic
• 250 grams minced mutton (bakray ka keema)
• salt to taste
• 1 tsp crushed red chili
• ½ tsp black pepper
• ¼ tsp mixed herbs (optional)
• 1 tbsp Soy Sauce
• 1 tsp vinegar
• 1 tsp chili sauce
• 1 tsp Worcestershire Sauce
• 1 tbsp Smoky BBQ Sauce
• 1 cup water
• ½ cup onion
• ½ cup capsicum (shimla mirch)
• ¼ cup corn

CREPES

• ¼ cup water
• 1 cup milk
• 1 cup refined flour (maida)
• 2 tbsp melted butter
• 1 egg
• ½ tsp salt
• ¼ tsp powdered sugar
• little bit oil for greasing the pan

Assembling

• 1 tbsp refined flour liquefied with little bit water to be applied on the sides of the crepes. It glues the sides of the crepes together holding the BBQ Chicken filling inside.
• Crepes
• mozzarella cheese
• smoky BBQ Chicken

• ½ kg mutton chops (bakray ki champain)
• 2 tsp ginger and garlic crushed into paste form
• 1 cinnamon stick or 4-5 black pepper corns
• salt to taste
• 1 cup water
• ½ cup yogurt (dahi)
• ¼ tsp whole spice powder (garam masala powder)
• ½ tsp white pepper powder
• ½ tsp crushed black pepper
• ½ tsp cumin seeds (koota hua zeera)
• salt to taste
• oil for deep frying the mutton chops

Dipping mixture (marinated chops are dipped in it before frying)

• 1 tbsp cornflour
• 2 tbsp milk
• 1-2 eggs