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Sify Home > Food > Nonvegrecipes > Category > Breakfast > Mughlai Paratha
Mughlai Paratha
By : Mohita Prasad
Category : Lamb, Mutton, Mughlai, Breakfast
Servings : 2
Time Taken : 15-30 mins
Rating :
Method
  1. Put 4 tbsp oil in the flour, add 1 tsp salt and make a soft smooth dough using water or milk.
  2. Boil the minced mutton with salt and 1 tsp haldi powder in half liter water.
  3. Pressure cooking for 10 minutes after the first whistle of the pressure cooker is a good measure of time for boiling the mutton.
  4. Dry the excess water from the boiled keema.
  5. Beat the egg with salt, and half cup milk. Keep it aside.
  6. Put oil in a karaahi. Add jeera, chopped green chilly.
  7. When jeera begins to splutter, add onion.
  8. Saute for 2 minutes, then add ginger garlic paste, and saute for 2 minutes.
  9. Then add rest of the masalas and keema. Saute everything for 5 minutes on medium flame.
  10. Put dhania patta and cover the karaahi. Let the keema cook on slow flame for 7 minutes.
  11. The stuffing for the mughlai paratha is now ready.
  12. Stuff the keema in a lump of dough, and roll to make a round paratha.
  13. Cook the paratha on the tava, when both sides are cooked, put oil and spread it to both the surfaces.
  14. Next put 4 tbsp of the beaten egg on the paratha.
  15. Spread it all over on both sides.
  16. Put some more oil and cook the paratha on slow heat till the egg is cooked properly over the paratha.
  17. To serve the paratha, put 1 tsp butter on the paratha.
  18. Serve with raita and sweet chatni or sauce.

Ingredients:
Wheat flour -1/2 kg

Minced goat (lamb) meat - 250 gm. Oil
Jeera - 1/2 tsp
Green chilly- 2 ( chopped finely)
Onion - 1 small size (chopped finely)
Ginger Garlic paste - 1 heaped tbsp
Dhania patta - 1 bunch ( chopped )

Powdered masala:
Haldi powder- 1.5 tsp
Jeera powder- 1 tsp
Dhania powder- 1 tsp
Red Chilly powder- 1tsp
Garam masala powder - 1 tsp
Tandoori masala powder - 1 tsp (optional)

Salt - to taste
Milk
Water - 1litre
Butter - 100 gm.

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