Mughlai Kheema Paratha | How to make Mughlai Kheema Paratha

By Shaheen Ali  |  23rd Feb 2017  |  
5 from 3 reviews Rate It!
  • Photo of Mughlai Kheema Paratha by Shaheen Ali at BetterButter
Mughlai Kheema Parathaby Shaheen Ali
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About Mughlai Kheema Paratha Recipe

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.

Mughlai Kheema Paratha is a delicious dish which is enjoyed by the people of every age group. The recipe by Shaheen Ali teaches how to make Mughlai Kheema Paratha step by step in detail. This makes it easy to cook Mughlai Kheema Paratha in your kitchen at home. This recipe can be served to 4 people. You can find this dish at most restaurants and you can also prepare Mughlai Kheema Paratha at home. This amazing and mouthwatering Mughlai Kheema Paratha takes 20 minutes for the preparation and 15 minutes for cooking. The aroma of this Mughlai Kheema Paratha is so tempting that makes you want to eat it. When you want to prepare something very tasty and delicious for special occasion then Mughlai Kheema Paratha is a good option for you. The flavour of Mughlai Kheema Paratha is palatable and you will enjoy each and every bite of this. Try this Mughlai Kheema Paratha and impress your family and friends.

Mughlai Kheema Paratha

Ingredients to make Mughlai Kheema Paratha

  • 3 eggs
  • 1 cup all purpose flour, 2 tbsp rice flour, 1 tbsp Ghee / Oil, 1 tsp Salt, Water, to knead
  • 1 cup wheat flour
  • 500 gms Mutton Kheema / minced mutton
  • 1 medium onion. fine chopped
  • 4-5 cloves Garlic, minced, 1 inch Ginger , minced, 2 Green chilies, fine chopped, 2-3 Mint leaves . fine chopped, 1 small bunch coriander , fine chopped
  • 4 tbsp Thick curd , whisked
  • 3-4 tbsp oil
  • Seasoning :
  • 1 tbsp coriander powder
  • 1/2 tsp turmeric powder
  • All Spice Mix (For roasting and grinding) :
  • 2 green cardamom
  • 2-3 cloves
  • 4 Black pepper corns
  • 4 Red chilies , dry
  • 1 inch cinnamon stick
  • 1 Black cardamom
  • 1 tsp mace
  • 1/2 tsp caraway seeds / Shahi Jeera

How to make Mughlai Kheema Paratha

  1. 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'.
  2. Grind the roasted spices into fine powder. Heat oil in a wok and add chopped onions. Sauté till they are golden.
  3. Now add minced ginger and garlic along with chopped green chilies. Fry till raw smell goes of and is brown in colour.
  4. Add washed kheema and curd together and mix well.
  5. Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon all spice mix and mix nicely.
  6. Once the kheema is cooked, higher the flames, and fry till it starts drying and oil starts showing up.
  7. Add chopped mint and coriander and quickly give a nice mix again and turn off the gas. Let the kheema cool till room temp.
  8. Meanwhile in a separate bowl, beat eggs nicely and keep aside
  9. Heat a non stick tawa / pan. Pinch a large size lobe from the dough and roll to make a big chapati.
  10. Place the chapati on a heated pan. Immediately spread 2 to 3 tablespoon of beaten egg evenly on the roti.
  11. 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.

Reviews for Mughlai Kheema Paratha (3)

Jannathul Afreen2 years ago

Looks very yummy :blush:

samina syed2 years ago

Mashallah lks vry tsty

Kanak Patel3 years ago

What a lovely photography dear... looks absolutely amazing!

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