Mughlai Kheema Paratha

Name: Mughlai Kheema Paratha
Cuisine: Indian
Ingredients: 3 Whole Eggs; For The Dough :; 1 cup all purpose flour; 1 cup whole wheat flour; 2 tbsp rice flour to make it crisp; 1 tbsp Ghee or Oil; to taste salt; water as required to knead; For Kheema :; 500 gms Mutton mince / Kheema; 1 onion finely chopped; 5 cloves garlic minced; 1 inch ginger minced; 2 Green Chilies chopped; 3-4 mint leaves finely chopped; 4 sprig coriander leaves finely chopped; 3-4 tbsp yogurt whisked; 4 tbsp cooking oil adjustable; For Seasoning :; 1.5 tbsp Coriander Powder; 1/2 tsp Turmeric Powder; 1 tsp Red Chili Powder; All Spice Mix (For roasting and grinding) :; 2 pods Green Cardamom; 3 Cloves; 4 Black Pepper Corns; 1 inch Cinnamom stick; 1-2 Black Cardamom; 1 tsp Mace powder; 1 tsp Shahi jeera / caraway seeds

Shaheen Ali @cook_8139733

Raipur

Mughlai Kheema Paratha is stuffed flat bread where minced mutton is cooked in spices and filled with eggs to shape a thick fat square packet and served with tangy mint and coriander chutney. Best for any festival or special occasions! Mostly Kheema paratha is mad with white dough that is mad using All purpose flour but here i used both APF and wheat flour in equal quantity. But you can any day use both or any of the one, the technique shall be the same.

Kheema paratha is rich, spicy and heavy and certainly not for the faint hearts. Not advisable to all who are watching calories but yes if you aren’t a weight watcher then one Kheema paratha is enough to keep you fill whole day. Make it for your breakfast, serve it in your dinner parties , Iftar parties or simply pack it in your hubby’s lunch box, Kheema paratha is something that is loved by all and shall definitely make your earn accolades.

Serve Mughlai Kheema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner.

Shaheen Ali @cook_8139733

Raipur

Serve Mughlai Kheema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner.

Saved

Ingredients

3Whole Eggs
For The Dough :
1 cupall purpose flour
1 cupwhole wheat flour
2 tbsprice flour to make it crisp
1 tbspGhee or Oil
to tastesalt
water as required to knead
For Kheema :
500 gmsMutton mince / Kheema
1onion finely chopped
5 clovesgarlic minced
1 inchginger minced
2Green Chilies chopped
3-4mint leaves finely chopped
4 sprigcoriander leaves finely chopped
3-4 tbspyogurt whisked
4 tbspcooking oil adjustable
For Seasoning :
1.5 tbspCoriander Powder
1/2 tspTurmeric Powder
1 tspRed Chili Powder
All Spice Mix (For roasting and grinding) :
2 podsGreen Cardamom
3Cloves
4Black Pepper Corns
1 inchCinnamom stick
1-2Black Cardamom
1 tspMace powder
1 tspShahi jeera / caraway seeds

Saved

Steps

1

To begin making the Mughlai Kheema Paratha recipe, mix all the ingredients mentioned under dough and add water to make a soft and smooth dough. Cover the dough with a muslin cloth and keep aside while you prepare the filling.
2

Wash and rinse mutton kheema under tap water thoroughly and pass through a sieve. Collect the washed kheema in a bowl and set aside.
3

Heat a pan and dry roast all the whole spices mentioned under 'all spice mix'. Do not burn them, and let them cool.
4

Grind the roasted spices into fine powder and store in a air tight jar for further use in curries etc.
5

Heat oil in a wok and add chopped onions. Sauté till they are golden.
6

Now add minced ginger and garlic along with chopped green chilies. Fry till raw smell goes of and is brown in colour.
7

Add washed kheema and curd together and mix well. Keep the flames high till curd starts leaving water.
8

Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon all spice mix and mix nicely. Close the lid and let the kheema cook until soft and tender.
9

Once the kheema is cooked, higher the flames, and fry till it starts drying and oil starts showing up.
10

Add chopped mint and coriander and quickly give a nice mix again and turn off the gas. Let the kheema cool till room temperature.
11

Meanwhile in a separate bowl, beat eggs nicely and keep aside.
12

Heat a non stick tawa / pan. Pinch a large size lobe from the dough and roll to make a big chapati.
13

Place the chapati on a heated pan. Immediately spread 2 to 3 tablespoon of beaten egg evenly on the roti.
14

Take a large spoon of kheema mix and place on the centre of the chapati over the beaten egg. Now carefully close all sides of paratha to make a square.
15

Add oil from sides and shallow fry the parathas till they are golden and crisp from all sides.
16

Transfer the paratha to the serving plate and serve hot. Serve Mughlai Kheema Paratha along with Dhaniya Pudina Chutney or Boondi Raita for your weekend Iftar cum dinner party.