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Minced Mutton Stuffed Flatbreads (Mughlai Paratha)

 INGREDIENTS:

  1. Mutton Keema 500 grams
  2. Curd 1/2 cup
  3. Ginger Garlic Paste 1 tbsp
  4. Onion 3 finely chopped
  5. Red Chili Powder 1 1/2 tsp
  6. Coriander Powder 1 tsp
  7. Turmeric Powder 1/2 tsp
  8. Garam Masala Powder 1 tsp
  9. Refined flour 2 Cups
  10. Salt to taste 
  11. Sugar 1 1/2 tsp
  12. Water as required
  13. Oil to cook keema and shallow fry paratha
  14. Eggs 4-5
  15. Green chilis 3-4 finely chopped
  16. Coriander Leaves 1 tbsp finely chopped

METHOD:

Serving Size: 4-5

In a large bowl add refined flour, salt, powdered sugar and 1 tbsp oil. Gradually add water and make a soft to medium dough. Make lemon sized balls and keep aside.

Heat 3-4 tbsp oil in a pressure cooker. Add chopped onions and stir-fry for a minute. Add ginger garlic paste, curd, turmeric powder, red chili powder, garam masala powder, coriander powder and salt.

Sauté for few minutes. Add water and close the lid. Cook until 3-4 whistles. Open the lid and reduce the water.

In a bowl whisk 1 egg along with chopped coriander leaves, green chilis, prepared keema and salt. Mix everything well.

Heat oil in a pan on moderate heat. Make thin sheets of the dough. Place the prepared egg keema mixture in the center. Fold the sides and close it into square shaped pockets.

Place the paratha into hot oil and fry until it turns golden brown from all sides.

Repeat the process with the rest of the dough.

Cut the paratha into half. Garnish with tomato sauce and serve hot.



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