Name: Mughlai Kheema Paratha recipe by Shaheen Ali at BetterButter
Prep time: 20 min
Cook time: 15 min
Total time: 35 min
Yield: 4
Ingredients: 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

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.

Ingredients Serving: 4

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

Instructions

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

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