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Mughlai paratha
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Created by shahinbdboy, Saturday, 12 January 2008 Average user rating vote imagevote imagevote imagevote image / 10 1 Users Voted
Description Mughlai Paratha is a very common but super hit recipe in most of the restaurant in Bangladesh.
Ingredients
At a glance
Cuisine
Bangla
Difficulty
Challenging
Course/Dish
Hot Appetizer
Makes
10

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
  1. Heat the oil in a wok or deep pan.
  2. Add the cumin seeds and cook till they stop sizzling. Add the onions now. Fry till they turn a pale golden color.
  3. Add the ginger and garlic pastes and fry for 2 minutes.
  4. Add the minced meat and fry for 5 minutes.
  5. Add all the spices - coriander, cumin, garam masala and salt to taste.
  6. Continue to brown the minced meat well.
  7. Add the tomatoes and cook till they are soft.
  8. Turn the fire off and add the lime juice. Mix well.
  9. 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.
  10. 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.
  11. Whisk the eggs with salt to taste and keep aside.
  12. Divide the dough into equal-sized balls and then press flat. On a oily surface, roll a ball out into a 4" circle.
  13. 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.
  14. 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.
  15. 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.
  16. The Paratha is ready when both surface turns crispy golden in color.
  17. Decorate the Mughlai Paratha with onion slice and add sauce for further taste.
Reviews
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Review by shumona , Saturday, 16 August 2008 vote imagevote imagevote imagevote image
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!

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