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
Ingredients
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3 Whole Eggs
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For the dough
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1 cup All Purpose Flour (Maida)
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1 cup Whole Wheat Flour
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2 tablespoons Rice flour
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to make it crisp
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1 tablespoon Ghee
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or oil
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1 teaspoon Salt
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Water
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as required to knead
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For kheema
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500 grams Mutton
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minced
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1 Onion
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finely chopped
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5 cloves Garlic
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garlic
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minced
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1 inch Ginger
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minced
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2 Green Chillies
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finely chopped
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3 Mint Leaves (Pudina)
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finely chopped
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5 sprig Coriander (Dhania) Leaves
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finely chopped
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4 tablespoon Curd (Dahi / Yogurt)
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whisked
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Oil
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as required
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For seasoning
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1 tablespoon Coriander Powder (Dhania)
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1/2 teaspoon Turmeric powder (Haldi)
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For the All Spice -roast & grind
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2 Cardamom (Elaichi) Pods/Seeds
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3 Cloves (Laung)
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4 Whole Black Peppercorns
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4 Dry Red Chillies
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1 inch Cinnamon Stick (Dalchini)
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1 Black cardamom (Badi Elaichi)
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1 teaspoon Mace powder
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1/2 teaspoon Ajwain (Carom seeds)
Instructions
Step 1
To begin making the Mughlai Keema Paratha recipe, we will first make the dough
Step 2
To make the dough into a mixing bowl, add the all purpose flour, wheat flour, rice flour, ghee, salt and mix this well
Step 3
Now gradually add required amount of water to make a smooth and soft dough
Step 4
Knead well and bring the dough together
Step 5
Add a teaspoon of oil over the dough completely smoothen it out and place it in a bowl
Step 6
Cover and set side
Step 7