Mughlai Keema Paratha Recipe

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Directions

Frying aloo recipe:

• Marinate the finely chopped onions with ½ tsp turmeric powder, ½ tsp salt, and ½ tsp chili powder, and keep it aside for 10 min.
• Knead the all-purpose flour and wheat flour, together with ½ tsp salt, 1 tbsp hot oil, water, and milk, until a soft, non-sticky dough is from and if you feel the dough sticky then add a little all-purpose flour and knead again and keep the dough aside for 5 min.

For making the minced meat stuffing;

• In a bowl take 1 cup of thick curd and add chili powder, turmeric powder, biryani masala, fennel powder, ginger-garlic paste, and salt and mix it well.
• Add the meat (marinated with ½ tsp turmeric, 1 tsp salt and ½ tsp chili powder for 20 min) and the coriander and cumin powders and saute on a medium flame for 5 min.
• Add garam masala powder and saute for 10 more min and switch off the flame and add lime juice and mix it well.

How to Proceed

• After 5 min, take out a palm-sized ball from the main dough and roll it into a big, thin circle and as thin that better.
• Heat a griddle and add 2 tbsp ghee and slowly slide the paratha into this, so that the edges do not fold and fry on a low flame.
• Now flip the paratha after 1 min, lower the flame and add 3 tbsp of the cooked minced meat stuffing and spread a little.
• Add two eggs (whisked with ¼ tsp salt) on this meat and spread till the circumference.
• Add half each of the marinated onions and chilies and spread over again and importantly, the ingredients of the stuffing should be quickly added to the paratha one after the other, otherwise the paratha base will become crisp and it will make it hard for you to give a triangular (or square) shape afterward.
• 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.
• Cooking on a low flame is important so that the egg gets cooked to perfection and the paratha is super-crisp and after 7 min, flip the whole paratha very carefully using two spoons, one placed above and the other below.
• Continue cooking on low flame for 5 min and increase the flame to medium for 2 min and press the paratha softly from the top.
• Reduce the flame again and continue to cook for 5 min and switch off the flame.
• Serve it with fresh salad.

Meghna Nath