Mughlai Kheema Paratha

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

240 calories, 9 grams fat

Course: Main Recipe
Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Main Recipes. You may also want to try Khao Pad Goong (Thai Shrimp Fried Rice), Kung Hoi Ob Woon Sen (Shrimp and Mussels with Jelly Noodles), Vegetarian Garlic Noodles , Baby Uttapam with Aloo Bhaji

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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.

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