Ingredients

• Wheat flour - 1/2 kg
• Minced goat meat - 250 g
• Oil
• Jeera - 1/2 tsp
• Green chilli - 2 ( chopped finely)
• Onion - 1 small size (chopped finely)
• Ginger-garlic paste - 1 heaped tbsp
• Dhania patta - 1 bunch ( chopped )
• Salt to taste
• Milk
• Water - 1 litre
• Butter - 100 g
• 2-3 - eggs
• For powdered masala:
• Haldi powder - 1.5 tsp
• Jeera powder - 1 tsp
• Dhania powder - 1 tsp
• Red chilli powder - 1 tsp
• Garam masala powder - 1 tsp
• Tandoori masala powder - 1 tsp (optional)

How to Make Plain Mughlai Paratha

• Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk. Keep aside.
• Boil the minced mutton with salt and 1 tsp haldi powder in half litre water.
• Pressure cook for 10 mins after the first whistle.
• Saute and dry the excess water from the boiled keema.
• Beat the egg with salt and half cup milk. Keep it aside.
• Put oil in a kadai. Add jeera, chopped green chilli.
• When jeera begins to splutter, add onion.
• Saute for 2 minutes and then add ginger-garlic paste. Saute for 2 mins.
• Add rest of the masalas and keema. Saute everything for 5 mins on medium flame.
• Put dhania patta and cover the kadai.
• Let the keema cook on slow flame for 7 minutes.
• The stuffing for the (no Suggestions) paratha is now ready.
• Take a ball of dough, flatten it, add some kheema, close it and roll to make a round paratha.
• Cook the paratha on the tava. When both sides are cooked, put oil and spread it on 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 chutney or sauce.