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Mughlai Paratha

User Rating 4 Star Rating (1 Review)

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Make a meal of this wholesome and tasty Mughlai-style stuffed bread. Serve it with your favorite chutney.

Ingredients:

  • For the dough:
  • 500 gms wholewheat flour
  • 1 cup milk
  • Warm water
  • Salt to taste
  • For the filling:
  • 500 gms Masala Kheema (spicy minced meat) - Recipe below
  • 3 eggs
  • Ghee/ vegetable/ canola/ sunflower cooking oil for pan frying Parathas

Preparation:

    Prepare the Masala Kheema (spicy minced meat) as per recipe.
  • In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
  • Whisk the eggs with salt to taste and keep aside.
  • Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4" circle. Put a large spoonful of the Masala Kheema in the center of the circle and fold edges of circle up to completely cover and seal the Masala Kheema inside. Pich the folds to shut.
  • Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6" circle. Do this for as many Parathas as you want. The unused dough can be refrigerated and used later for upto 3 days. As you finish rolling out the Parathas, keep them aside (ready to fry) - place them one over the other with a sheet of plastic wrap in between each so they don't stick to each other.
  • Heat a griddle on a medium flame till hot. Put a Paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip.
  • Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee/ cooking oil and flip again.
  • Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also.
  • The Paratha is ready when the egg on both sides is cooked.
  • Serve hot with your favorite chutney.
User Reviews

Reviews for this section have been closed.

 4 out of 5
, Member Roli_sri

A lovely recipe, and I loved the preparation of Spicy Keema. But somehow I feel that if instead of wholewheat if maida was used it would definitely have added to the delicate and rich flavor which a mughal cuisine is known for, using a combination of wheat flour and maida can also be considered as an option.

9 out of 10 people found this helpful.

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