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    Home » Recipes » Street food » Mughlai Keema Paratha

    Mughlai Keema Paratha Recipe

    Published: August 20, 2020 by Sangeetha Vel | Last Updated: June 13, 2022

    143 shares
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    Mughlai keema paratha is a popular Bengali street food that originated in Dhaka (currently known as Bangladesh) during the time of Mughal Bengal. This dish is a soft fried bread enhanced by a stuffing of keema, egg, onions, and pepper. The recipe given below is similar to the traditional dish which gives the same flavor and taste when cooked appropriately. This Keema paratha is an absolute filling treat for street food lovers and it can be served as a lunch and dinner.

    Final output of Mughlai keema Paratha
    Mughlai Keema Paratha

    Types of Mughlai Paratha

    There are different versions of Mughlai paratha in which we can mix and match the main ingredients for fillings. This dish can be made with paneer, egg, minced chicken, vegetables or just as plain paratha.

    Please find similar recipes below. Visit Street food recipes for more.

    • Street Style Kalaan
    • Atho
    • Aloo Chaat

    Mughlai Keema Paratha

    Mughlai keema paratha is a popular Bangladeshi street food which is an absolute filling treat for street food lovers and it can be served as a lunch or dinner.
    5 from 1 vote
    Author: Sangeetha Vel
    Subscribe Review
    Course: Lunch
    Cuisine: Indian
    Diet: Halal
    Prep: 15 mins
    Cook: 30 mins
    Adjust 4 servings

    Ingredients
     
     

    • 2 cups All purpose flour
    • 1 tsp Rice flour
    • ¼ tsp Salt
    • 1 tsp Oil
    • ¼ cup Water, for kneading
    • 1.1 lb Mutton keema
    • ½ cup Red onion
    • 1 tsp Ginger garlic paste
    • 1 tsp Cumin seeds
    • 1 tsp Fennel seeds
    • 1 tsp Chili powder
    • 2 tsp Coriander powder
    • 1 tsp All spice powder
    • 1 Green chili
    • 1 tsp Yogurt, or curd
    • 1 tsp Mint leaves, chopped
    • Salt, as needed
    • Oil, for frying
    • 2 Egg, beaten
    More on Measurements & Conversions »
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    Instructions
     

    To Prepare Dough

    • 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

    • 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
    • Add ginger-garlic paste and stir until it is fragrant
    • Now put in the mutton keema, curd and mix it well
    • Simmer the flame and add salt, chili, coriander, turmeric, and allspice powder and incorporate everything thoroughly
    • Close the lid of the pan and allow the keema to cook until it becomes soft and tender
    • Add chopped mint and give it a quick mix
    • Now turn off the flame and keep the cooked keema stuffing aside

    To Make Keema Paratha

    • Separate the dough into small ball shapes and dust it with flour
    • Roll one ball at a time into a roti (circular shape about 7 inches in diameter)
    • 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
    • Now place 2 tbsp of keema mix and close all the sides of the roti to make a square like a parcel
    • Add oil from the sides and shallow fry the paratha on both sides until they turn golden brown in color
    • Remove it from the pan and repeat the same process for the rest of the parathas

    To Serve

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

    Nutrition

    Serving: 1serving | Calories: 291kcal | Carbohydrates: 52g | Protein: 10g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 82mg | Sodium: 228mg | Potassium: 170mg | Fiber: 3g | Sugar: 2g | Vitamin A: 278IU | Vitamin C: 3mg | Calcium: 49mg | Iron: 4mg
    Tried this recipe?Mention @vegveganmeat or tag #vegveganmeat!

    FAQ

    What is Keema?

    Finely ground meat or minced meat is called Keema. This term is widely used in Indian subcontinents.

    What is Mughlai Paratha?

    It is a soft fried bread stuffed with keema, onion, herbs that are cooked along with spices.

    Can we replace Keema with egg?

    Yes keema can be replaced with egg, chicken and vegetables.

    Enjoy the recipe and let us know how it turned out for you!

    If you have any other questions, please feel free to post them in the comment section below and we will try to answer them as soon as possible.

    More lamb/mutton recipes:

    • Lamb Vindaloo
    • Lamb Rogan Josh

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    Sangeetha Vel Veg Vegan Meat

    Hi, I'm Sangeetha Vel! the author, recipe researcher, creator, and cooking hands behind Veg Vegan Meat. A realistic, friendly, empathetic, and enthusiastic foodie who loves to share authentic, easy, quick, healthy, instant, and kids-approved recipes.

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