Plain Mughlai Paratha

Recipe by
Total Time:
1 hour
Nutrition facts:

240 calories calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

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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.