Follow me here

Sunday, November 25, 2012

Mughlai Kheema Paratha

Kheema Paratha
Mughlai Paratha

Mughlai Kheema Paratha

Mughlai Paratha is a street food where Parathas are stuffed with mince and then coated with whisked egg and roasted to perfection.

Makes: 7 - 8 Paratha
Preparation Time: 30 minutes
Cooking Time: 30 minutes
Total Time: 1 hour Approx

1 cup = 250 ml


Ingredients :

For the dough

  • 2 cups wheat flour
  • 1 cup plain flour
  • 1 egg
  • 1 teaspoon  salt
  • 2 teaspoon sugar
  • 1 tablespoon ghee (clarified butter)
  • Warm water as required to make a soft smooth dough

For the stuffing:

  • 500 grams chicken / mutton mince
  • 1 medium onion chopped
  • 1 teaspoon ginger & garlic paste
  • 1 chopped green chili
  • 1/4 teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon lemon juice
  • Pinch of garam masala powder
  • 2 tablespoon chopped coriander leaves
  • 3 tablespoon oil
  • Salt to taste

For egg coating: (whisk together)

  • 2 eggs whisked
  • Salt to taste
  • Pinch of red chili powder
  • 1 tablespoon chopped green coriander leaves.

Method:


  1. For the Paratha: Add all the above dough ingredients in a mixing bowl, mix together to make a smooth soft dough.
  2. For the mince stuffing: Heat oil in a sauce pan and fry chopped onion, and green chili till light brown. 
  3. Then add ginger garlic paste and all rest of the ingredients except for green coriander leaves and lemon juice. 
  4. Cook on slow flame till mince is cooked through and all juices have dried out. 
  5. Finally check the seasoning and add chopped green coriander and lemon juice. 
  6. Remove from flame and set aside to cool.
  7. Preheat a flat pan on the stove. 
  8. Take 2 small lemon sized dough and flatten each of them separately to medium sized rotis. On one of the rotis spread 2 tbsp of mince mixture evenly, place another roti over it and flatten again with the rolling pin. 
  9. Place it on the hot pan and cook on both sides till well cooked. 
  10. But before removing  the Paratha from the pan spread 1 tbsp of raw egg mixture on one side and flip over so that egg coats the paratha and gets cooked. 
  11. Repeat the egg coating on the other side as well. Use enough oil for cooking the paratha
  12. Serve hot with yogurt or mint chutney.





2 comments: