Mughlai Paratha

Paratha stuffed with minced meat curry and enveloped by egg mixture make a highly tasty and rich snack item. This is a very popular snack item of Bengal.

Servigs:  8  |    Time To Prepare: 2 hours |  Prepared By: Chitra Nag

 Ingredients:

    Stuffing:

  •  1,Lb Minced Meat
  • 1, Large Onion
  • 4, Pods Garlic
  • 1, In Pc. Ginger
  • 1, tsp Turmeric Powder
  • 2,tsp Coriander Powder
  • 1, tsp Cumin Seed Powder
  • 1, tsp Red Chili Powder
  • 1,tsp Gram masala Powder
  • 2, Bay Leaf
  • 2, Tbsp Yogurt
  • 3, Green Chili
  • To taste Salt
  • 4, Cardamom
  • 1/2, in pc Cinnamon
  • 3, Tbsp Oil

   Dough

  • 5, cups Flour (Maida)
  • 3/4 ,cup Oil
  • 1 ,tsp Salt or to taste
  • 2, cups of Water or as reqd.

Egg Mixture

  • 6,  Eggs
  • 1/2, cup Onion (Chopped)
  • 1, tsp Ginger (Grated)
  • 2, Green Chili (Chopped)
  • to taste Salt

Instructions:

  1.   Prepare Stuffing : Wash Keema (minced meat) and strain out water. Chop finely 1/2 cup chopped onion. Add chopped onion and all ingredients from turmeric powder to salt to the keema and mix well. Keep aside for 30 minutes.
  2.  Heat oil and add   one cup onion,ginger and garlic. Add crushed cinnamon and cardamom. Add marinated meat and cook on medium heat for five minutes. Cover and cook for about ten minutes in medium heat. Remove cover and fry till oil done.
  3. Prepare Dough: Add oil and salt to maida and mix well. Add water gradually and knead well.
  4. Egg Mixture: Beat eggs. Add all ingrediante and beat well.
  5. Making Paratha: Take a handful of  dough and roll into a large circular size. Add one tbsp of egg mixture.Spread Keema curry on top of the rolled dough. Fold into two halves or fold four corners and shallow fry on tawa.
  6. Serve hot with potato curry and salad.

Friede Keema curry

Keema fried spread on rolled paratha before frying

 

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