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Mughlai Paratha

Mughlai Paratha goes well with curd, chutney, pickle. Mughlai Paratha,  as the name suggests, should have dated back from the Mogul (Mughal) days. The filling can be of many things, keema (minced meat), potato etc along with other ingredients.

Ingredients:

For the dough:

500 gm whole-wheat flour

1 cup milk

Warm water

Salt to taste

For the filling:

500 gms minced meat Kheema

3 eggs

Cumin- 1/2 tsp

Green chilly- 2 (chopped finely)

Onion – 1 small size (chopped finely)

Ginger Garlic paste – 1 heaped tbsp

Dhania patta – 1 bunch (chopped coriander leaves)

Powdered masala:

Turmeric powder- 1.5 tsp

Cumin powder- 1 tsp

Coriander powder- 1 tsp

Red Chilly powder- 1tsp

Garam masala powder – 1 tsp

Tandoori masala powder – 1 tsp (optional)

Ghee/cooking oil for pan frying Parathas

How to make Mughlai Paratha:

Take a big bowl and mix flour, milk and salt. Rub the flour with 2 tbsp of oil.Add little water at a time and make soft dough. Cover with a damp cloth and keep aside for 15 minutes.

Boil the minced mutton with salt and 1 tsp turmeric powder in half liter water. Pressure cooking for 10 minutes after the first whistle of the pressure cooker is a good measure of time for boiling the mutton.

Dry the excess water from the boiled keema. Beat the egg with salt, and half cup milk. Keep it aside.

Put oil in a pan.  Add cumin seed, chopped green chilly. When jeera begins to splutter, add onion.

Fry  for 2 minutes, then add ginger garlic paste, and saute for 2minutes.Then add rest of the masalas and keema. Saute everything for 5 minutes on medium flame. Put coriander leaves and cover the karaahi. Let the keema cook on slow flame for 7 minutes. The stuffing for the mughlai paratha is now ready.

Make 8 balls from the dough and roll out into flat thick rounds.Now roll it, press down and roll out into square of 8 inches by 8 inches.

Brush the surface of the paratha with the beaten eggs. Put a large spoonful of the Masala Kheema in the center of the circle and fold edges of circle up to completely cover and seal the Masala Kheema inside.

Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6″ circle.

Heat a griddle on a medium flame till hot. Put a Paratha on it. When both sides are cooked, put oil/ghee and spread it to both the surfaces.

The Paratha is ready when the egg on both sides is cooked.

Serve hot with 1 tsp butter on the paratha and your favorite pickle or curd.

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