Sutriyan recipe/ Hyderabadi Mutton Sutriyan /Desi style leftover Roti Pasta/ Infrared Cooking ideas

Hyderabadi Mutton Sutriyan (Desi Leftover Roti Pasta)

Give your leftover rotis a delicious makeover with this authentic Hyderabadi Mutton Sutriyan, a traditional comfort food loved in many Hyderabadi homes. Made by cutting leftover rotis into thin strips (sutriyan) and tossing them with spicy, flavorful mutton masala, this rustic recipe is often called Desi Leftover Roti Pasta because of its pasta-like appearance and satisfying texture.

This easy and budget-friendly recipe is a perfect way to reduce food waste while creating a wholesome, protein-rich meal packed with bold Indian spices and the rich aroma of slow-cooked mutton. Whether you’re looking for a quick lunch, hearty dinner, or a unique leftover roti recipe, this Hyderabadi classic is sure to become a family favorite.

In this recipe, you’ll learn how to transform simple leftover rotis into a mouthwatering dish bursting with authentic Hyderabadi flavors. Serve it with fresh coriander, a squeeze of lemon, sliced onions, or cooling raita for an unforgettable meal.

Here you will also learn how to cook on an infrared cook top. I have cooked this recipe on an infared cook top by Wonderchef, trust me it takes less time to cook and also tastes amazing as on a stove. Hope this will be helpful for all of you, who read my post.

Print Recipe

Sutriyan recipe/ Hyderabadi Mutton Sutriyan /Desi style leftover Roti Pasta/ Infrared cook top cooking

Course

Main Dish

Cuisine

hyderabadi, Indian, Mughlai, South Asian

Keyword

bread, how to make hyderbadi mutton soup, hyderabadi, india, indian street food, mutton soup recipe, onion, tomato mutton gravy curry, vermicelli, wheat flour, whole wheat

Prep Time

15 minutes

Cook Time

25 minutes

Servings

People

Ingredients

• 250 grams Mutton / Beef (preferably bone-in)
• 7-8 medium sized Roti (Paratha or phulka)
• 4-5 medium sized tomatoes (roughly chopped)
• 1 medium sized onion (Sliced)
• 1/4 cup Curd / Yogurt
• 1.5 teaspoon Ginger-Garlic Paste
• 1 teaspoon Salt (as per taste)
• 1/2 teaspoon Turmeric Powder
• 1 teaspoon Redchilli powder
• 1 tablespoon Fresh lemon juice
• 1/2 teaspoon Garam masala powder
• 2 medium sized Bay Leaf
• 4-5 medium sized Fresh green chilli
• 1/2 fistful Fresh Coriander Leaves / Cilantro (finely chopped)
• 1/2 fistful Fresh Mint Leaves (finely chopped)
• 3 tablespoon cooking oil
• 1.5 glass water

Course Main Dish Cuisine hyderabadi, Indian, Mughlai, South Asian Keyword bread, how to make hyderbadi mutton soup, hyderabadi, india, indian street food, mutton soup recipe, onion, tomato mutton gravy curry, vermicelli, wheat flour, whole wheat Prep Time 15 minutes Cook Time 25 minutes Servings People Ingredients 250 grams Mutton / Beef (preferably bone-in) 7-8 medium sized Roti (Paratha or phulka) 4-5 medium sized tomatoes (roughly chopped) 1 medium sized onion (Sliced) 1/4 cup Curd / Yogurt 1.5 teaspoon Ginger-Garlic Paste 1 teaspoon Salt (as per taste) 1/2 teaspoon Turmeric Powder 1 teaspoon Redchilli powder 1 tablespoon Fresh lemon juice 1/2 teaspoon Garam masala powder 2 medium sized Bay Leaf 4-5 medium sized Fresh green chilli 1/2 fistful Fresh Coriander Leaves / Cilantro (finely chopped) 1/2 fistful Fresh Mint Leaves (finely chopped) 3 tablespoon cooking oil 1.5 glass water

Instructions

1. Wash and marinate the mutton with ginger garlic paste, haldi, red chilli powder and salt. Keep aside.

   
2. Cut the left over rotis into rhombus shaped pieces as shown. Keep aside.

   
3. Heat oil in a pressure cooker. Saute the onions until golden brown. Add bay leaves, and then add the marinated mutton in it, and stir fry for about 3-4 minutes.

   
4. Now add the tomatoes and cook for 5 minutes untill tomatoes become soft.

   
5. Add the curd and mix well. Cook for 2 minutes.

   
6. Cover the lid and pressure cook untill mutton gets tender. This may take around 2 whistles on high (around 1200 watts on infrarec cook top) and then lower (around 600 watts on infared cook top) untill 2 more whistles are heard. This may take around 15-20 minutes. Now switch off the flame and allow the pressure cooker to cool for 5-10 minutes, then relaese the built-in steam completely, before opening the lid. This allows the built-in steam to cool down. [Be very careful with pressure cooker, Do not rush to open the lid of the pressure as this may lead to splashing of hot contents causing accidents.]
7. After the mutton is tenderly cooked, add water to make a soup like consistency. Adjust the salt if required. Bring this to a boil.

   
8. Finally add the roti pieces, cook for 2 minutes. Then add garam masala powder, green chillies, mint, coriander and lemon juice. Cover and cook for 2 minutes on low flame. That's it. Sutriyan is ready. Serve hot.

   
9. Then add garam masala powder, green chillies, mint, coriander and lemon juice. Cover and cook for 2 minutes on low flame. That's it. Sutriyan is ready. Serve hot.

   
10. That's it. Sutriyan is ready. Serve hot.

    

Recipe Notes

1. You can use freshly made wheat flour chapatis if you don't have any leftover rotis.
2. Tastes best when you use bone-in meat.
3. Always be very careful with Pressure Cooker, Do not rush to open the lid of the pressure as this may lead to splashing of hot contents causing accidents.
4. Hyderabadi sutriyan are made with rotis made of whole wheat flour or atta.
5. I have cooked this on an infrared cooktop by Wonderchef,  trust me the result is as amazing as on a gas stove. 
6. The pressure cooker that I have used is also by Wonderchef.