Mughlai Keema Paratha Recipe

Instructions

To Prepare Dough

1. In a bowl mix all-purpose flour, rice flour, oil, and salt. Gradually add water to make a soft dough and keep it aside for later use

To Make Keema Filling

1. Heat a pan on medium flame, pour oil, and add in cumin seeds, fennel seeds, onion, green chili and saute it for about a minute
2. Add ginger-garlic paste and stir until it is fragrant
3. Now put in the mutton keema, curd and mix it well
4. Simmer the flame and add salt, chili, coriander, turmeric, and allspice powder and incorporate everything thoroughly
5. Close the lid of the pan and allow the keema to cook until it becomes soft and tender
6. Add chopped mint and give it a quick mix
7. Now turn off the flame and keep the cooked keema stuffing aside

To Make Keema Paratha

1. Separate the dough into small ball shapes and dust it with flour
2. Roll one ball at a time into a roti (circular shape about 7 inches in diameter)
3. Heat the non-stick Tawa/griddle, place the rolled roti on it, and spread 2 to 3 tsp of beaten egg evenly on the roti
4. Now place 2 tbsp of keema mix and close all the sides of the roti to make a square like a parcel
5. Add oil from the sides and shallow fry the paratha on both sides until they turn golden brown in color
6. Remove it from the pan and repeat the same process for the rest of the parathas

Serve

1. Now slice and serve the warm Mughlai keema paratha with raita or mint coriander chutney