Name: Mughlai Kheema Paratha Recipe
Total time: 35 min
Yield: 4
Cuisine: Mughlai

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Mughlai kheema paratha is a paratha where minced mutton is cooked in spices and filled with eggs in indian flat bread to shape a thick fat square packet and served with tangy mint and coriander chutney. Best for any festival or special occasions! serve mughlai kheema paratha along with dhaniya pudina chutney and boondi raita for a weekend lunch or dinner.

How to make Mughlai Kheema Paratha Recipe

Shaheen Ali

Crawler

Mughlai

<p>Mughlai kheema paratha is a paratha where minced mutton is cooked in spices and filled with eggs in indian flat bread to shape a thick fat square packet and served with tangy mint and coriander chutney. Best for any festival or special occasions! serve mughlai kheema paratha along with dhaniya pudina chutney and boondi raita for a weekend lunch or dinner.</p>

all purpose flour, 2 tbsp rice flour, 1 tbsp Ghee / Oil, 1 tsp Salt, Water, to knead

wheat flour

Mutton Kheema / minced mutton

medium Onion. fine chopped

cloves Garlic, minced, 1 Ginger , minced, 2 Green chilies, fine chopped, 2 3 Mint leaves . fine chopped, 1 small bunch Coriander , fine chopped

Thick curd , whisked

Seasoning

coriander powder

turmeric powder

All Spice Mix

green cardamom

Cloves

Black pepper corns

Red chilies , dry

Cinnamon Stick

Black cardamom

Mace

Caraway seeds / Shahi jeera

Cover the dough with a muslin cloth and keep aside while you prepare the filling. Wash and rinse mutton kheema under tap water thoroughly and pass through a sieve. Heat a pan and dry roast al the whole spices mentioned under 'all spice mix'.

step 1

Grind the roasted spices into fine powder. Heat oil in a wok and add chopped onions. Saut till they are golden.

step 2

Now add minced ginger and garlic along with chopped green chilies. Fry till raw smell goes of and is brown in colour.

step 3

Add washed kheema and curd together and mix well.

step 4

Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon all spice mix and mix nicely.

step 5

Once the kheema is cooked, higher the flames, and fry till it starts drying and oil starts showing up.

step 6

Add chopped mint and coriander and quickly give a nice mix again and turn off the gas. Let the kheema cool till room temp.

step 7

Meanwhile in a separate bowl, beat eggs nicely and keep aside.

step 8

Heat a non stick tawa/pan. Pinch a large size lobe from the dough and roll to make a big chapati.

step 9

Place the chapati on a heated pan. Immediately spread 2 to 3 tablespoon of beaten egg evenly on the roti.

step 10

Take a large spoon of kheema mix and place on the centre of the chapati over the beaten egg. Now carefully close all sides of paratha to make a square.

step 11

Better Butter