Go Back
Mughlai Kheema Paratha
Print Pin

Mughlai Kheema Paratha

Mughlai Paratha is a street food where Parathas are stuffed with mince and then coated with whisked egg and roasted to perfection.
Course Breakfast, Brunch
Cuisine Indian
Keyword Meat, Mince, Paratha, Stuffing
Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings 5 parathas
Author Shanaz Rafiq

Ingredients

For the dough

  • 2 cups wheat flour
  • 1 cup plain flour
  • 1 egg
  • 1 teaspoon salt
  • 2 teaspoon sugar
  • 1 tablespoon ghee clarified butter
  • Warm water as required to make a soft smooth dough

For the stuffing:

  • 500 grams chicken / mutton mince
  • 1 medium onion chopped
  • 1 teaspoon ginger & garlic paste
  • 1 chopped green chili
  • ΒΌ teaspoon turmeric
  • 1 teaspoon red chili powder
  • 1 teaspoon coriander powder
  • 1 teaspoon cumin powder
  • 1 tablespoon lemon juice
  • Pinch of garam masala powder
  • 2 tablespoon chopped coriander leaves
  • 3 tablespoon oil
  • Salt to taste

For egg coating: (whisk together)

  • 2 eggs whisked
  • Salt to taste
  • Pinch of red chili powder
  • 1 tablespoon chopped green coriander leaves

Instructions

For the Paratha:

  • Add all the above dough ingredients in a mixing bowl, mix together to make a smooth soft dough.

For the mince stuffing:

  • Heat oil in a saucepan and fry chopped onion, and green chili until light brown.
  • Then add ginger garlic paste and all the rest of the ingredients except for green coriander leaves and lemon juice.
  • Cook on slow flame till mince is cooked through and all juices have dried out.
  • Finally, check the seasoning and add chopped green coriander and lemon juice.
  • Remove from flame and set aside to cool.
  • Preheat a flat pan on the stove.
  • Take 2 small lemon sized dough and flatten each of them separately to medium sized rotis. On one of the rotis spread 2 tbsp of mince mixture evenly, place another roti over it and flatten again with the rolling pin. Place it on the hot pan and cook on both sides till well cooked.
  • Before removing the Paratha from the pan spread 1 tbsp of raw egg mixture on one side and flip over so that egg coats the paratha and gets cooked. Repeat the egg coating on the other side as well. Use enough oil for cooking the paratha.
  • Serve hot with yogurt or mint chutney.