Go Back
Print
Recipe Image
Nutrition Label
–
+
servings
US Customary
Metric
Smaller
Normal
Larger
Mughlai Keema Paratha
Print Recipe
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.
Course
Lunch
Cuisine
Indian
Diet
Halal
Prep Time
15
minutes
mins
Cook Time
30
minutes
mins
Total Time
45
minutes
mins
Servings
4
servings
Calories
291
Author
Sangeetha Vel
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
US Customary
-
Metric
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:
1
serving
|
Calories:
291
kcal
|
Carbohydrates:
52
g
|
Protein:
10
g
|
Fat:
4
g
|
Saturated Fat:
1
g
|
Polyunsaturated Fat:
1
g
|
Monounsaturated Fat:
2
g
|
Trans Fat:
0.01
g
|
Cholesterol:
82
mg
|
Sodium:
228
mg
|
Potassium:
170
mg
|
Fiber:
3
g
|
Sugar:
2
g
|
Vitamin A:
278
IU
|
Vitamin C:
3
mg
|
Calcium:
49
mg
|
Iron:
4
mg