You are at:
Mughlai paratha
Average user rating 
/ 10
1 Users Voted
Description
Mughlai Paratha is a very common but super hit recipe in most of the restaurant in Bangladesh.
/ 10
1 Users Voted
Ingredients
For the dough:
- Whole wheat flour 500 gm
- Milk 1 cup
- Warm water
- Salt to taste
For Masala kheema:
- 1/2 kg beef mince (you can use any meat you prefer for this recipe)
- 2 tsp vegetable/canola/sunflower cooking oil
- 1 tsp cumin seeds
- 2 medium-sized onions chopped fine
- 1 tsp garlic paste
- 1 tbsp ginger paste
- 2 tsp coriander powder
- 1 tsp cumin powder
- 1 tsp garam masala (reduce this to 1/2 tbsp for a less spicy taste)
- Salt to taste
- 2 medium-sized tomatoes chopped fine
- Juice of 1/2 a lime
- Chopped coriander leaves to garnish
For the filling:
- 500 gm Masala Kheema (spicy minced meat)
- 3 eggs
- Ghee/ vegetable/ canola/ sunflower cooking oil for pan frying Parathas
Methods/steps
- Heat the oil in a wok or deep pan.
- Add the cumin seeds and cook till they stop sizzling. Add the onions now. Fry till they turn a pale golden color.
- Add the ginger and garlic pastes and fry for 2 minutes.
- Add the minced meat and fry for 5 minutes.
- Add all the spices - coriander, cumin, garam masala and salt to taste.
- Continue to brown the minced meat well.
- Add the tomatoes and cook till they are soft.
- Turn the fire off and add the lime juice. Mix well.
- In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water.
- Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
- Whisk the eggs with salt to taste and keep aside.
- Divide the dough into equal-sized balls and then press flat. On a oily surface, roll a ball out into a 4" circle.
- Put a large spoonful of the Masala Kheema in the center of the circle and a bitted egg and fold edges of circle up to completely cover and seal the Masala Kheema inside. Pich the folds to shut.
- Do this for as many Parathas as you want. The unused dough can be refrigerated and used later for up to 3 days. As you finish rolling out the Parathas, keep them aside (ready to fry) - place them one over the other with a sheet of plastic wrap in between each so they don't stick to each other.
- Heat a frying pan on a medium flame till hot with deep oil. Put a Paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip.
- The Paratha is ready when both surface turns crispy golden in color.
- Decorate the Mughlai Paratha with onion slice and add sauce for further taste.
Reviews
Commment by shumona ,
Sunday, 17 August 2008
hello....you have provided an excellent recipe and my masala keema turned out right but the dough for the parata didn't work out however. I added oil to the the dough but still it didn't work out....any way you could please elaborate on how to make the parata dough?
thanks!
thanks!
Login Form
