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.