Sutriyaan – Spicy Indian Pasta

I often recollect the lazy weekend brunches at my mothers house during my childhood. My mother prepared some of the most simplest yet delicious dishes, and we so looked forward to them every time. These brunches also sometimes appeared as tea time snack or even as dinners. One of these dishes that often made its appearance at our table used to be ‘Sutriyaan’.

Parathas were a daily morning affair at my mothers house. My father still only eats parathas for breakfast. We used to have atleast 1 leftover paratha everyday. My mother stored them all and when they were enough to feed us all, she would whip us this absolutely scrumptious and quick meal for us all.

Serves: 4-6 adults

Sutriyaan – Spicy Indian Pasta

Left over Parathas – 12 – 15 (keep storing left over parathas in an air tight container in the refrigerator until you have the required number you need)
Canola oil – 2 tsp
Onion – 1, chopped
Ginger garlic paste – 2 tsp
Tomato – 2, chopped
Red chilli powder – 2 tsp
Salt – 2 tsp
Turmeric – 1/4 tsp
Lamb meat with or without bones – 1 pound
Roasted cumin seed powder – 3/4 tsp
Mixed Vegetables: Green Bell Pepper, Brocolli –  3/4 cup, chopped
Coriander leaves – 2 tbsp, finely chopped
Fresh Lemon juice


1. In a pressure cooker at medium high heat, pour oil and as soon as it warms up add the chopped onion and stir fry until it is golden brown in color. Add ginger garlic paste, mix well, and in a minute or two, add the lamb meat, chopped tomatoes, red chilli powder, salt and turmeric. Mix and let it cook until the meat is no longer red. Add about two cups of water and pressure cook until the meat is tender.
2. Once the meat is done, add the cumin seed powder and chopped green bell pepper and cook for 5 minutes. Remove from heat and keep aside. You can even prepare until this stage and store this in the refrigerator in an air tight container for a day or two.
3. Using your kitchen shears, cut the left over parathas into 3/4 inch strips. Now cut the strips into small pieces. Spread them all out on a tray and leave to air dry for an hour or two.
4. Just before you are serving, pour in about 3-4 cups of water in a saucepan at medium high heat and add the meat mixture prepared above. Mix well. Once boiling, add the left over parathas strips and mix. Cook for 4-5 minutes, and serve warm immediately. Squeeze a little fresh lemon juice and enjoy!


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12 Responses to “Sutriyaan – Spicy Indian Pasta”

  1. I LOVE this dish!!!! It’s been so long since I ate mom used to make it but she called it something else…cant remember it now…

  2. Incredible and terrific dish,cant resist

  3. Assalamualaikum Mona,

    I just love this dish and your website too :-). We prepare Sutriyaan in the same way except that my mom adds Garam Masala and Dahi while cooking meat. Your dishes often reminds me of my Mom’s recipes. Great work in covering a wide variety of Hyderabadi dishes.


  4. I loved this as a kid as much as I do now. Even my kids love them. My youngest who is 6 will eat it three times a day. We call this dish chakoliyan. I make it without the extra veggies, but tomatoes are a must. Sometimes I make it without meat also. I always add a dash of garam masala powder to enhance the flavour.

  5. I love this recipe, Mona. We tend to have leftover rotis and parathas and they drive me nuts. I think I would like to try this with chholey too, instead of meat, sometimes.

    Thanks so much. 🙂

  6. Interesting, never heard ‘sutriyan’, but we call them CHAKOLIYAA 😛 (I am not making that up, that’s the name).

    Personally, I don’t like chakoliya/sutriyan, maybe b/c of the texture of roti after cooking…gullati-ish (mushy).

    My MIL makes it the same way your mom does.


  7. Finally remembered what we call’s been driving me crazy…we call it chakoliya!!!

  8. Chakoliya and Sutriya both are common Hyderabadi names for this delicious dish.I love your recipes, they are truly authentic hyderabadi.. Thanks for sharing and keep posting..

  9. wow… sutriyan looks delicious and mouth watering… we make this differently, instead of parathas we use rice flour and make pasta out of it. Have bookmarked your recipe… will try this out soon..

  10. one of our favourite looks wonderful

  11. We have a similar dish in Gujarat made with left-over ortis and buttermilk. Reminds me of it

  12. Can we make this with Greek pita bread?

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