Home / Recipes / Mughlai Paratha

Photo of Mughlai Paratha by Pooja Jena at BetterButter

Mughlai Paratha

Pooja Jena
57 minutes
Prep Time
0 minutes
Cook Time
2 People
Read Instructions Save For Later

ABOUT Mughlai Paratha RECIPE

Its a paratha stuffed with mutton keema and egg.

Recipe Tags

  • Non-veg
  • Medium
  • Mughlai
  • Pan fry
  • Appetizers

Ingredients Serving: 2

  1. For dough:
  2. Maida 2 cups
  3. Salt 1 tspn
  4. Oil 2 tspn
  5. Water for making dough
  6. For keema:
  7. Mutton mince 3 cups
  8. Onion chopped 1 cup
  9. Ginger garlic paste 2 tspn
  10. Tomato 1 chopped
  11. Jeera 1 tspn
  12. Red chillie powder 2 tspn
  13. Salt as required
  14. Muttton masala 1.5 tspn
  15. Coriander and mint leaves chopped 1/2 cup
  16. For paratha:
  17. Egg 4


  1. First make the dough. Keep the dough cover with a dampen cloth.
  2. Let the dough rest start preparing keema. Heat the cooker. Put oil 2 tbspn. When oil heat up add jeera.
  3. When jeera sizzles, add onion chopped. Let it cook till light brown. Then add ginger garlic paste. Cook until it's raw smell goes away. This process takes around 30 mins. Add little water in between to prevent masala from sticking to pan.
  4. Then add chopped tomato. Cook for 3 mins covered. It will become mushy.
  5. Then add all powdered masala and salt. Cook for 1 mins. Then add the keema. Cover and cook for 8 mins.
  6. Now we will pressure cook. So add chopped coriander and mint leaves. Add 1/2 cup water. And pressure cook for 1 whistle on medium to low heat.
  7. Take a bowl crack one egg add a pinch of salt whisk it. It will be used in paratha stuffing. Start heating a pan with 2 tbspn oil for making paratha.
  8. Start rolling the maida balls. As thin as possible. Use oil while rolling. The roll which should be facing down coat oil. The roti should be thin like visible net.
  9. Then put keema in the middle. Then pour the egg. Wrap it. From four sides like parcel.
  10. Slowly lift from bottom part with one hand below part. Put it in pan. Cook it for 15 mins. Flipping both sides. You can serve with chutney and some onion rings. I don't prefer it. So my pic doesn't have it.

Reviews (2)  

How would you rate this recipe? Please add a star rating before submitting your review.

Submit Review
Shelly Sharma
Shelly Sharma   Dec-08-2017

Nice one.

Varsha Holani
Varsha Holani   Dec-01-2017


Similar Recipes

A password link has been sent to your mail. Please check your mail.