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By Mohita PrasadIngredients
Wheat flour -1/2 kg
Minced goat (lamb) meat - 250 gm. Oil
Jeera - 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 )Powdered masala:
Haldi powder- 1.5 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)Salt - to taste
Milk
Water - 1litre
Butter - 100 gm.Method:
- Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk.
- Boil the minced mutton with salt and 1 tsp haldi 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 karaahi. Add jeera, chopped green chilly.
- When jeera begins to splutter, add onion.
- Saute for 2 minutes, then add ginger garlic paste, and saute for 2 minutes.
- Then add rest of the masalas and keema. Saute everything for 5 minutes on medium flame.
- Put dhania patta and cover the karaahi. Let the keema cook on slow flame for 7 minutes.
- The stuffing for the mughlai paratha is now ready.
- Stuff the keema in a lump of dough, and roll to make a round paratha.
- Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces.
- Next put 4 tbsp of the beaten egg on the paratha.
- Spread it all over on both sides.
- Put some more oil and cook the paratha on slow heat till the egg is cooked properly over the paratha.
- To serve the paratha, put 1 tsp butter on the paratha.
- Serve with raita and sweet chatni or sauce.
Non Veggies Index Bihari Dishes
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