Mughlai Kheema Paratha Recipe

Mughlai Kheema Paratha is a paratha where minced mutton is cooked in spices and filled with eggs in Indian Flat Bread to shape a thick fat square packet and served with tangy mint and coriander chutney. Best for any festival or special occasions!
Serve Mughlai Kheema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner.
If you like this recipe, you can also try other Keema recipes such as

1. 
   

Cuisine: Mughlai

Course: Lunch

Diet: Non Vegeterian

Equipments Used: Cast Iron Tawa/ Flat Skillet, Glass Mixing Bowl

Prep in

20 M

Cooks in

15 M

Total in

35 M

Makes:

4 Servings

Ingredients

• 3 Whole Eggs
For the dough
• 1 cup All Purpose Flour (Maida)
• 1 cup Wheat flour
• 2 tablespoons Rice flour , to make it crisp
• 1 tablespoon Ghee , or oil 
• 1 teaspoon Salt
• Water , as required to knead 
For kheema
• 500 grams Mutton , minced
• 1 Onion , finely chopped 
• 5 cloves Garlic , garlic, minced 
• 1 inch Ginger , minced 
• 2 Green Chillies , finely chopped
• 3 Mint Leaves (Pudina) , finely chopped
• 5 sprig Coriander leaves (Dhania) , finely chopped 
• 4 tablespoon Yogurt (Curd) , whisked 
• Cooking oil , as required
For seasoning
• 1 , 1 tablespoon coriander powder 
• 1/2 , 1/2 teaspoon turmeric powder 
All Spice Mix (For roasting and grinding) : 
• 2 Cardamom pods
• 3 Cloves
• 4 Whole Black Pepper Corns
• 4 Dry red chillies
• 1 inch Cinnamon Stick
• 1 Black cardamom (Badi Elaichi)
• 1 teaspoon Mace powder
• 1/2 teaspoon Caraway seeds (Ajwain)

Directions for Mughlai Kheema Paratha Recipe

1. To begin making the Mughlai Kheema Paratha recipe, mix all the ingredients mentioned under dough and add water to make a soft and smooth dough.
2. Cover the dough with a muslin cloth and keep aside while you prepare the filling.
3. Wash and rinse mutton kheema under tap water thoroughly and pass through a sieve. Collect the washed kheema in a bowl and set aside.
4. Heat a pan and dry roast al the whole spices mentioned under 'all spice mix'. Do not burn them, and let them cool.
5. Grind the roasted spices into fine powder and store in a air tight jar for further use in curries etc, 
6. Heat oil in a wok and add chopped onions. Sauté till they are golden.
7. Now add minced ginger and garlic along with chopped green chilies. Fry till raw smell goes of and is brown in colour. 
8. Add washed kheema and curd together and mix well. Keep the flames high till curd starts leaving water.
9. Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon all spice mix and mix nicely. Close the lid and let the kheema cook until soft and tender. 
10. Once the kheema is cooked, higher the flames, and fry till it starts drying and oil starts showing up.
11. Add chopped mint and coriander and quickly give a nice mix again and turn off the gas. Let the kheema cool till room temperature. 
12. Meanwhile in a separate bowl, beat eggs nicely and keep aside. 
13. Heat a non stick tawa / pan. Pinch a large size lobe from the dough and roll to make a big chapati. 
14. Place the chapati on a heated pan. Immediately spread 2 to 3 tablespoon of beaten egg evenly on the roti.
15. Take a large spoon of kheema mix and place on the centre of the chapati over the beaten egg.
16. Now carefully close all sides of paratha to make a square. 
17. Add oil from sides and shallow fry the parathas till they are golden and crisp from all sides. 
18. Transfer the paratha to the serving plate and serve hot.
19. Serve Mughlai Kheema Paratha along with Dhaniya Pudina Chutney and Boondi Raita for a weekend lunch or dinner.

You can take all purpose flour and wheat flour in half - half measurement or can also make parathas with complete APF or complete Wheat flour. I chose half of both. 

Vegetarian version of this paratha can be made by using soya mince and you an also add some finely chopped vegetables into it to get more volume and nutrition.