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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 deep-frying paratha
  14. Eggs 4-5
  15. Green chilis 3-4 finely chopped
  16. Breadcrumbs 4-5 tbsp 
  17. 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, pliable dough. Make lemon sized balls and keep aside.

Heat 3-4 tbsp oil in a pressure cooker. Add chopped onions and stir-fry until they start to brown. Add ginger garlic paste, minced mutton, 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. The mixture should be dry.

In a bowl whisk 1 egg along with chopped coriander leaves, green chilis, 3 tbsp prepared keema, 1 tbsp breadcrumbs and salt. Mix everything well.

Heat oil in a pan on moderate heat. Make thin sheets of each ball. Place the prepared egg keema mixture in the center. Fold the sides into a parcel. While folding be sure to overlap the layers and press down at the seams to seal in the filling completely.

Gently lower 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. Serve Mughlai paratha hot with yogurt, tomato sauce or coriander-mint chutney. 








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