Mughlai Kheema Paratha

By • June 20, 2011 • 1 Comments


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Author Notes: How thrilling it feels to have picnic with such a royal dish, which was splendidly served as a side dish to none other than the Mughal kings in the bygone era! Yes, this is the Mughlai Kheema Paratha, which is stuffed with spicy mutton kheema (minced meat of a male goat) filling, topped with whisked eggs, marinated onions and freshly chopped chillies.

Worthwhile to say, in West Bengal (India), this paratha is a part of the Bengali street food now and is relished equally among all classes of people!

The recipe does not have an “original” vegetarian version, but you can always experiment with crumbled paneer (cottage cheese) or soyabean nuggets in place of the miced meat if you are an eggitarian.
purabi

Serves 2

  • 1 cup All-purpose flour
  • 1/2 cup Wheat flour
  • 4 Eggs
  • 1/4 cup Milk
  • 3 handfuls Mutton mince
  • 1 teaspoon Turmeric (divided)
  • 1 teaspoon Red chilli powder (divided)
  • 3/4 teaspoons Cumin seeds
  • 2 Cinnamon (one-inch sticks)
  • 2 Bay leaves
  • 2 Cardamoms
  • 4 Cloves
  • 5 Black peppercorns
  • 1 teaspoon Coriander powder
  • 1 teaspoon Cumin powder
  • 1 teaspoon Garam masala powder
  • 1 tablespoon Lime juice
  • 2 Green/red chillies (chopped finely)Green/red chillies (chopped finely)
  • 3/4 cups Onion (chopped finely)
  • 3 tablespoons Oil (divided)
  • 4 tablespoons Ghee
  • 2 teaspoons Salt (divided)
  • 1/4 cup Water (for kneading)
  1. Marinate the finely chopped onions with ½ tsp turmeric powder, ½ tsp salt and ½ tsp chilli powder. Leave aside for 10 min.
  2. Knead the all-purpose flour and wheat flour, together with ½ tsp salt, 1 tbsp hot oil, water and milk, till a soft, non-sticky dough is made. If it feels sticky, add a little all-purpose flour and knead again. Keep the dough aside for 5 min.
  3. For making the minced meat stuffing, heat the griddle and add 2 tbsp oil. When the oil is hot, add the whole bay leaves, cumin seeds and the whole spices. Let them change their colour to light brown. Now add the meat (marinated with ½ tsp turmeric, 1 tsp salt and ½ tsp chilli powder for 20 min) and the coriander and cumin powders and sauté on a medium flame for 5 min. Add the garam masala powder and sauté for 10 more min. Switch off the gas and add the lime juice and mix well. This forms the meat stuffing.
  4. After 5 min, take out a palm-sized ball from the main dough and roll it into a big, thin circle: the thinner, the better! This is the paratha base.
  5. Heat another griddle and add 2 tbsp ghee. Let it smoke. Now slide the paratha slowly into this, so that the edges do not fold. The heat should be medium. Now flip the paratha after 1 min, lower the flame and add 3 tbsp of the cooked minced meat stuffing. Spread a little, but don’t spread till the circumference. Add two eggs (whisked with ¼ tsp salt) on this meat and spread till the circumference. Add half each of the marinated onions and chillies and spread over again. Importantly, the ingredients of the stuffing should be quickly added to the paratha one after the other, otherwise the paratha base will become crisp, making it hard for you to give a triangular (or square) shape afterwards.
  6. After 1 min, fold the circular paratha from three directions in order to get a triangular shape (four directions for a square), pressing each fold for 5 sec, so that the fold gets sealed with the (still raw) egg underneath. Increase the flame at this stage to medium for 2 min and then revert back to a low flame. Low flame is important, so that the egg gets cooked to perfection and the paratha is super-crisp! After 7 min, flip the whole paratha very carefully using two spoons, one placed above and the other below. Continue cooking at low flame for 5 min. Now increase the flame to medium for 2 min, pressing the paratha softly from the top. Reduce the flame again and continue to cook for 5 more min, pressing the paratha down with the kitchen spoon. This is can be served with chutney, pickle, yogurt or simple tomato-chilli sauce!

Tags: authentic, fried, indian, picnic, savory, stuffed, travels well

Comments (1) Questions (0)

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almost 3 years ago sdebrango

Suzanne is a trusted source on General Cooking.

So interesting knowing the history of this dish it sounds wonderful.