Mughlai Paratha

MUGHLAI PARATHA - The story of this dish is just as interesting as the recipe. If you've been looking for a good Kolkata style Mughlai/Moghlai paratha recipe, ye video dekhiyega zaroor..

Ingredients

For Ginger Garlic Paste

• 2 Green chillies, broken into half (less spicy)
• ½ inch Ginger
• Salt to taste

For Marination

• 500 gms Mutton kheema,
• ½ cup Curd, beaten,
• Prepared Ginger Garlic Paste,
• 1 ½ tsp Degi red chili powder,
• 1 tsp Coriander powder,
• ½ tsp Turmeric powder,
• 1 tbsp Tender Coriander stems, finely chopped

For Cooking Kheema

• 2-4 tbsp Oil,
• Marinated Kheema,
• 2 Green cardamom,
• 2-3 Cloves,
• 2-4 Black peppercorns,
• 1 Black cardamom,
• ½ tbsp fresh Mint leaves, finely chopped,
• 150 gms Mutton bones,
• 1 cup Water

For Dough

• 1 ½ cup Refined flour,
• Salt to taste,
• 1 ½ tsp Powdered sugar,
• 1 tsp Oil,
• Water as required ,
• 2 tsp Oil (after kneading

For Kheema & Egg Mixture

• 1 tbsp Coriander leaves, finely chopped,
• 2 Green chillies, finely chopped,
• ½ inch Ginger, peeled, finely chopped,
• ½ medium size Tomato, finely chopped,
• ½ medium size Onion, chopped,
• ⅓ cup Prepared Kheema,
• 2 Egg,
• ½ tsp Prepared Masala

For Frying

• Oil for shallow fry

For Masala

• 1 tsp Degi red chili powder,
• ½ tsp Dry mango powder,
• ¼ tsp Garam masala,
• Salt to taste

For Garnish

• Coriander sprig
• Lemon wedge

Process

1. For Ginger Green Chili Paste
2. In a mortar pestle, add green chillies, ginger and salt to taste.
3. And make a coarse paste and keep it aside for further use.

For Marination

1. In a bowl, add mutton kheema, curd, ginger green chili paste, degi red chili powder, coriander powder, turmeric powder, tender coriander stems and mix everything properly.
2. Keep it aside for further use.

For Cooking Kheema

1. In a pressure cooker, add oil once it gets hot, add marinated kheema, green cardamom, cloves, black peppercorns, black cardamom and saute them nicely.
2. Now, add mint leaves and saute well. add mutton bones and saute them nicely.
3. Add water and cover it with the lid and cook until 2 to 4 whistles.
4. Open the lid and saute the kheema well. Once water reduces, switch off the flame.

For Dough

1. In a mixing bowl, add refined flour, salt to taste, powder sugar, oil, and mix well, add little by little water and make soft to medium dough.
2. Apply oil over the dough and keep it aside for 10-12 minutes.
3. Once the dough rested well, cut the dough in lemon size balls and place into the tray and keep it aside for further use.
4. For Kheema and Egg Mixture
5. In a bowl, add coriander leaves, green chilies, ginger, tomato, onion, prepared kheema, eggs, prepared masala and mix everything well. Keep it aside for further use.

For Frying

1. Take a shallow pan, add oil on moderate heat.
2. Make thin sheets of the dough, place the prepared egg kheema mixture, folded like a pocket and cut the edges.
3. Prepare paratha place into the hot oil and fry till the golden brown color into it.

For Masala

1. In a small plate, add degi red chili powder, dry mango powder, garam masala, salt to taste and mix well. Keep it aside for further use.

For Garnish

1. In serving plate, place prepared paratha cut into half, garnish with coriander sprig, tomato ketchup, green chutney and onion rings