Mughlai Keema Paratha Recipe
A non-veg Mughlai recipe with whole eggs, all purpose flour (maida), whole wheat flour. Ready in 35 min, serves 4.
Curated byZainab Khan🇮🇳
- 1
To begin making the Mughlai Keema Paratha recipe, we will first make the dough
tablespoons rice flour - to make it crisp(2) - 2
To make the dough into a mixing bowl, add the all purpose flour, wheat flour, rice flour, ghee, salt and mix this well
all purpose flour (maida)(1 cup)whole wheat flour(1 cup)tablespoons rice flour - to make it crisp(2)ghee - or oil(1 tablespoon)salt(1 teaspoon) - 3
Now gradually add required amount of water to make a smooth and soft dough
tablespoons rice flour - to make it crisp(2)water - as required to kneadsunflower oil - as required - 4
Knead well and bring the dough together
water - as required to knead - 5
Add a teaspoon of oil over the dough completely smoothen it out and place it in a bowl
- 6
Cover and set side
- 7
To make the All Spice -spice mix Heat a small skillet on medium-low heat and roast the spices - green cardamom, cloves, whole black peppercorns, dry red chillies, cinnamon stick, black cardamom, mace and caraway seeds
whole eggs(3)whole wheat flour(1 cup)tablespoons rice flour - to make it crisp(2)cloves garlic - garlic(5)green chillies - finely chopped(2)cardamom (elaichi) pods/seeds(2)cloves (laung)(3)whole black peppercorns(4)dry red chillies(4)inch cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(1)mace powder(1 teaspoon) - 8
Mix occasionally and continue to roast them, until the aroma begins to waft in the air
- 9
Turn off the flame and let them cool
- 10
Transfer to a mixer jar and grind the roasted spices into fine powder and set aside
coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)mace powder(1 teaspoon) - 11
To make the Keema filling for Mughlai Keema ParathaHeat a kadai on medium flame, add the oil and once the oil is hot, add in the ginger, garlic, green chillies and saute for about a minute
tablespoons rice flour - to make it crisp(2)cloves garlic - garlic(5)inch ginger - minced(1)green chillies - finely chopped(2)dry red chillies(4) - 12
Next add the onions and continue to sauté till they turn into a deep golden brown colour
onion - finely chopped(1) - 13
to this add the keema and curd together and mix well
curd (dahi / yogurt) - whisked(4 tablespoon) - 14
Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon of thee allspice mix and mix thoroughly
salt(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(5)coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)mace powder(1 teaspoon) - 15
Close the lid and let the kheema cook through until soft and tender
- 16
Ensure that the keema mixture is not too dry yet moist
- 17
Add chopped mint and coriander and quickly give a nice mix again and turn off the flame
onion - finely chopped(1)green chillies - finely chopped(2)mint leaves (pudina) - finely chopped(3)sprig coriander (dhania) leaves - finely chopped(5)coriander powder (dhania)(1 tablespoon) - 18
Meanwhile in a separate bowl, beat the eggs and keep aside
whole eggs(3) - 19
To assemble the Mughlai Keema ParathaHeat a non stick tawa
inch cinnamon stick (dalchini)(1) - 20
Pinch a large portion of the dough, make a ball between your palms
tablespoons rice flour - to make it crisp(2)inch ginger - minced(1)inch cinnamon stick (dalchini)(1) - 21
Dust it with flour and start rolling it out into a roti
all purpose flour (maida)(1 cup)whole wheat flour(1 cup)tablespoons rice flour - to make it crisp(2) - 22
We need about a 7 inch diameter rotiPlace the roti on the heated tawa
inch ginger - minced(1)inch cinnamon stick (dalchini)(1) - 23
Immediately spread 2 to 3 tablespoon of beaten egg evenly on the roti
- 24
Place two tablespoons of the keema mix and place on the centre of the roti over the beaten egg
tablespoons rice flour - to make it crisp(2) - 25
Now carefully close all sides of paratha to make a square, by folding the curves over the keema and towards the centre
tablespoons rice flour - to make it crisp(2) - 26
Add oil from sides and shallow fry the parathas till they are golden and crisp from all sides
tablespoons rice flour - to make it crisp(2) - 27
Transfer the paratha to the serving plate and serve hot
- 28
Serve Mughlai Keema Paratha by cutting it into little squares along with Dhaniya Pudina Chutney and pickled onions for a weekend lunch or dinner
onion - finely chopped(1)
Nutrition Facts
Per serving
Rate this recipe
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Mughlai Keema Paratha Recipe
A non-veg Mughlai recipe with whole eggs, all purpose flour (maida), whole wheat flour. Ready in 35 min, serves 4.
Curated byZainab Khan🇮🇳
Directions
28 steps- 1
To begin making the Mughlai Keema Paratha recipe, we will first make the dough
tablespoons rice flour - to make it crisp(2) - 2
To make the dough into a mixing bowl, add the all purpose flour, wheat flour, rice flour, ghee, salt and mix this well
all purpose flour (maida)(1 cup)whole wheat flour(1 cup)tablespoons rice flour - to make it crisp(2)ghee - or oil(1 tablespoon)salt(1 teaspoon) - 3
Now gradually add required amount of water to make a smooth and soft dough
tablespoons rice flour - to make it crisp(2)water - as required to kneadsunflower oil - as required - 4
Knead well and bring the dough together
water - as required to knead - 5
Add a teaspoon of oil over the dough completely smoothen it out and place it in a bowl
- 6
Cover and set side
- 7
To make the All Spice -spice mix Heat a small skillet on medium-low heat and roast the spices - green cardamom, cloves, whole black peppercorns, dry red chillies, cinnamon stick, black cardamom, mace and caraway seeds
whole eggs(3)whole wheat flour(1 cup)tablespoons rice flour - to make it crisp(2)cloves garlic - garlic(5)green chillies - finely chopped(2)cardamom (elaichi) pods/seeds(2)cloves (laung)(3)whole black peppercorns(4)dry red chillies(4)inch cinnamon stick (dalchini)(1)black cardamom (badi elaichi)(1)mace powder(1 teaspoon) - 8
Mix occasionally and continue to roast them, until the aroma begins to waft in the air
- 9
Turn off the flame and let them cool
- 10
Transfer to a mixer jar and grind the roasted spices into fine powder and set aside
coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)mace powder(1 teaspoon) - 11
To make the Keema filling for Mughlai Keema ParathaHeat a kadai on medium flame, add the oil and once the oil is hot, add in the ginger, garlic, green chillies and saute for about a minute
tablespoons rice flour - to make it crisp(2)cloves garlic - garlic(5)inch ginger - minced(1)green chillies - finely chopped(2)dry red chillies(4) - 12
Next add the onions and continue to sauté till they turn into a deep golden brown colour
onion - finely chopped(1) - 13
to this add the keema and curd together and mix well
curd (dahi / yogurt) - whisked(4 tablespoon) - 14
Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon of thee allspice mix and mix thoroughly
salt(1 teaspoon)sprig coriander (dhania) leaves - finely chopped(5)coriander powder (dhania)(1 tablespoon)turmeric powder (haldi)(1/2 teaspoon)mace powder(1 teaspoon) - 15
Close the lid and let the kheema cook through until soft and tender
- 16
Ensure that the keema mixture is not too dry yet moist
- 17
Add chopped mint and coriander and quickly give a nice mix again and turn off the flame
onion - finely chopped(1)green chillies - finely chopped(2)mint leaves (pudina) - finely chopped(3)sprig coriander (dhania) leaves - finely chopped(5)coriander powder (dhania)(1 tablespoon) - 18
Meanwhile in a separate bowl, beat the eggs and keep aside
whole eggs(3) - 19
To assemble the Mughlai Keema ParathaHeat a non stick tawa
inch cinnamon stick (dalchini)(1) - 20
Pinch a large portion of the dough, make a ball between your palms
tablespoons rice flour - to make it crisp(2)inch ginger - minced(1)inch cinnamon stick (dalchini)(1) - 21
Dust it with flour and start rolling it out into a roti
all purpose flour (maida)(1 cup)whole wheat flour(1 cup)tablespoons rice flour - to make it crisp(2) - 22
We need about a 7 inch diameter rotiPlace the roti on the heated tawa
inch ginger - minced(1)inch cinnamon stick (dalchini)(1) - 23
Immediately spread 2 to 3 tablespoon of beaten egg evenly on the roti
- 24
Place two tablespoons of the keema mix and place on the centre of the roti over the beaten egg
tablespoons rice flour - to make it crisp(2) - 25
Now carefully close all sides of paratha to make a square, by folding the curves over the keema and towards the centre
tablespoons rice flour - to make it crisp(2) - 26
Add oil from sides and shallow fry the parathas till they are golden and crisp from all sides
tablespoons rice flour - to make it crisp(2) - 27
Transfer the paratha to the serving plate and serve hot
- 28
Serve Mughlai Keema Paratha by cutting it into little squares along with Dhaniya Pudina Chutney and pickled onions for a weekend lunch or dinner
onion - finely chopped(1)
About this recipe
A non-veg Mughlai recipe with whole eggs, all purpose flour (maida), whole wheat flour. Ready in 35 min, serves 4.
Nutrition Facts
Per serving (4 servings)
Rate this recipe
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