Mughlai Keema Paratha Recipe
Crispy flaky parathas, stuffed with a layer of egg and spicy minced mutton, packed like a parcel to appear like an envelope, this Mughlai style Keema Paratha Recipe is something you will absolutely love.
Mughlai Keema Paratha is a classic recipe of street food found on the streets of Bengal of a stuffed paratha with a layer of egg and spicy mutton keema wrapped to make a lifafa-envelope style flaky parathas
This paratha is then shallow fried and cooked until crisp. Although the traditional recipe calls for mutton keema you could also use chicken keema if you like.
If you like this recipe, you can also try other Keema recipes such as
You can take all purpose flour and wheat flour in half - half measurement or can also make parathas with complete APF or complete Wheat flour. I chose half of both.
Vegetarian version of this paratha can be made by using soya mince and you an also add some finely chopped vegetables into it to get more volume and nutrition.
- 3 Whole Eggs For the dough
- 1 cup All Purpose Flour (Maida)
- 1 cup Whole Wheat Flour
- 2 tablespoons Rice flour , to make it crisp
- 1 tablespoon Ghee , or oil
- 1 teaspoon Salt
- Water , as required to knead For kheema
- 500 grams Mutton , minced
- 1 Onion , finely chopped
- 5 cloves Garlic , garlic, minced
- 1 inch Ginger , minced
- 2 Green Chillies , finely chopped
- 3 Mint Leaves (Pudina) , finely chopped
- 5 sprig Coriander (Dhania) Leaves , finely chopped
- 4 tablespoon Curd (Dahi / Yogurt) , whisked
- Sunflower Oil , as required For seasoning
- 1 tablespoon Coriander Powder (Dhania)
- 1/2 teaspoon Turmeric powder (Haldi) For the All Spice -roast & grind
- 2 Cardamom (Elaichi) Pods/Seeds
- 3 Cloves (Laung)
- 4 Whole Black Peppercorns
- 4 Dry Red Chillies
- 1 inch Cinnamon Stick (Dalchini)
- 1 Black cardamom (Badi Elaichi)
- 1 teaspoon Mace powder
- 1/2 teaspoon Ajwain (Carom seeds)
How to make Mughlai Keema Paratha Recipe
To begin making the Mughlai Keema Paratha recipe, we will first make the dough.
To make the dough into a mixing bowl, add the all purpose flour, wheat flour, rice flour, ghee, salt and mix this well.
Now gradually add required amount of water to make a smooth and soft dough. Knead well and bring the dough together.
Add a teaspoon of oil over the dough completely smoothen it out and place it in a bowl.
Cover and set side.
Heat a small skillet on medium-low heat and roast the spices - green cardamom, cloves, whole black peppercorns, dry red chillies, cinnamon stick, black cardamom, mace and caraway seeds.
Mix occasionally and continue to roast them, until the aroma begins to waft in the air. Turn off the flame and let them cool.
Transfer to a mixer jar and grind the roasted spices into fine powder and set aside.
Heat a kadai on medium flame, add the oil and once the oil is hot, add in the ginger, garlic, green chillies and saute for about a minute.
Next add the onions and continue to sauté till they turn into a deep golden brown colour.
to this add the keema and curd together and mix well.
Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon of thee allspice mix and mix thoroughly. Close the lid and let the kheema cook through until soft and tender.
Ensure that the keema mixture is not too dry yet moist.
Add chopped mint and coriander and quickly give a nice mix again and turn off the flame.
Meanwhile in a separate bowl, beat the eggs and keep aside.
Heat a non stick tawa . Pinch a large portion of the dough, make a ball between your palms.
Dust it with flour and start rolling it out into a roti. We need about a 7 inch diameter roti
Place the roti on the heated tawa. Immediately spread 2 to 3 tablespoon of beaten egg evenly on the roti.
Place two tablespoons of the keema mix and place on the centre of the roti over the beaten egg.
Now carefully close all sides of paratha to make a square, by folding the curves over the keema and towards the centre.
Add oil from sides and shallow fry the parathas till they are golden and crisp from all sides.
Transfer the paratha to the serving plate and serve hot.