Ingredients:
- Mutton trotters 12
- Boiled White chick peas 500 gm
- Yogurt ½ kg
- Ginger garlic paste 3 tbsp
- Paya masala 4 tbsp
- Onion 2
- Nigella seed 1 pinch
- Oil 1 cup
- Salt as required
- Whole green chilies for garnish
- Green coriander for garnish
- Lemon for garnish
- Whole ginger for garnish
- All spice powder for garnish
Method:
- In a pan add 12 mutton trotters with 2 tbsp ginger garlic paste and 2 onions to boil for 4 to 5 hours till tender.
- When it tender, strain it and separate the stock with the trotters.
- In another pan add 1 cup with 1 tbsp ginger garlic paste, ½ kg yogurt and 4 tbsp paya masala to cook.
- When gravy prepares, add 500 gm boiled chick peas to mix and cook on low flame.
- For bhaggar, in oil add 1 pinch for nigella seed to crackle and pour on top of gravy and dish it out.
- Serve with chopped green chilies, ginger, green coriander, all spice and lemon.
