Mughlai Keema Paratha Recipe
Mughlai Keema Paratha is a classic recipe of street food found on the streets of Bengal of a stuffed paratha with a layer of egg and spicy mutton keema wrapped to make a lifafa-envelope style flaky parathas
Course : Main Course
Ingridients : 3 Whole Eggs
For the dough
1 cup All Purpose Flour (Maida)
1 cup Whole Wheat Flour
2 tablespoons Rice flour , to make it crisp
1 tablespoon Ghee , or oil
1 teaspoon Salt
Water , as required to knead
For kheema
500 grams Mutton , minced
1 Onion , finely chopped
5 cloves Garlic , garlic, minced
1 inch Ginger , minced
2 Green Chillies , finely chopped
3 Mint Leaves (Pudina) , finely chopped
5 sprig Coriander (Dhania) Leaves , finely chopped
4 tablespoon Curd (Dahi / Yogurt) , whisked
Oil , as required
For seasoning
1 tablespoon Coriander Powder (Dhania)
1/2 teaspoon Turmeric powder (Haldi)
For the All Spice -roast & grind
2 Cardamom (Elaichi) Pods/Seeds
3 Cloves (Laung)
4 Whole Black Peppercorns
4 Dry Red Chillies
1 inch Cinnamon Stick (Dalchini)
1 Black cardamom (Badi Elaichi)
1 teaspoon Mace powder
1/2 teaspoon Ajwain (Carom seeds)
Instructions To begin making the Mughlai Keema Paratha recipe, we will first make the dough. To make the dough into a mixing bowl, add the all purpose flour, wheat flour, rice flour, ghee, salt and mix this well. Now gradually add required amount of water to make a smooth and soft dough. Knead well and bring the dough together. Add a teaspoon of oil over the dough completely smoothen it out and place it in a bowl. Cover and set side.
Mughlai Keema Paratha Recipe
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