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Mughlai paratha
By : Sweta Chakraborty
Category : Mutton, Redmeat
Servings : 4
Time Taken : 30-45 mins
Rating :
  1. Make a dough of white flour with yeast, salt, 3 teaspoon oil and 1 cup of water.
  2. Mix the ingredients well with the help of your hands and try to make an even texture.
  3. The dough should be elastic enough to be punched.
  4. You may even try the punch test to see if the dough is perfect .
  5. The reason behind applying yeast is to make the dough fluffy and soft enough.
  6. Keep it aside for 30 minutes and keep it covered with a lid.
  7. Heat oil in a container and dash onions, tomatoes in it.
  8. Add the mutton keema and cook till it becomes soft.
  9. Add the ginger garlic paste, garam masala powder, salt for perfect taste.
  10. Allow the mixture to cool down for 20 minutes.
  11. Beat eggs in a container and add the cooked mutton keema in it.
  12. Now apply a spatula and see that the mixture becomes semi liquid.
  13. You should be able to take a scoop with spatula and it should not scatter.
  14. Now make perfect rounded shapes with the dough already prepared.
  15. Make a flat rounded structure with the dough.
  16. Apply the mixture of mutton keema n eggs and place it in the middle.
  17. Fold it from two sides so that it form a rectangular shape. Press slightly so that it flattens and takes the shape of a parantha.
  18. You have to fry the structure prepared in hot oil in a frying pan.
  19. The structure will be golden brown in colour, when the frying is complete.
  20. You may remove it from the frying pan and serve it.

Recipe and image: swetawriter

300 gms - white flour/maida
6 - eggs, beaten
1/2 tsp - yeast, alternatively can be done with curd
200g - mutton keema (finely chopped into smaller pieces)
1 tsp - ginger-garlic paste
2 tsp - garam masala powder (a blend of cinnamon, cardamon, cloves, black pepper)
2 medium sized - onions, chopped
2 medium sized - tomatoes, chopped
Salt as per taste
Oil for frying
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