Ingredients

• 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.