Mughlai Kheema Paratha

Recipe by
Total Time:
45-60 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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  • 300 g - white flour/maida
  • 6 - eggs, beaten
  • 1/2 tsp - yeast (Curd can be used as an alternative)
  • 200 g - mutton keema
  • 1 tsp - ginger-garlic paste
  • 2 tsp - garam masala powder (a blend of cinnamon, cardamom, cloves, black pepper)
  • 2 medium-sized - onions, chopped
  • 2 medium-sized - tomatoes, chopped
  • Salt as per taste
  • Oil for frying

How to Make Mughlai Kheema Paratha

  • Make a dough of white flour with yeast, salt, 3 tsp oil and 1 cup of water.
  • Mix the ingredients to get an even texture.
  • The dough should be a bit elastic.
  • Keep it covered with a lid for 30 mins.
  • Heat oil in a container and fry onions and tomatoes in it.
  • Add mutton keema and cook till it becomes soft.
  • Add ginger-garlic paste, garam masala powder and salt.
  • Allow the mixture to cool down for 20 mins.
  • Beat eggs in a container and add it to the cooked mutton keema.
  • Check if the mixture becomes semi- liquid. It should not scatter.
  • Make perfectly round shapes with the prepared dough.
  • Apply the mixture of mutton keema and eggs and place it in the middle.
  • Fold it from the sides so that it gets a rectangular shape.
  • Press slightly so that it flattens and takes the shape of a paratha.
  • Shallow fry in hot oil in a frying pan.
  • Remove it from the frying pan when it gets a golden brown tinge and serve it with a curry.