Mughlai Paratha

Mughlai Paratha

Mughlai paratha or Dim paratha as it is called in bengali -dim standing for eggs. This is a very famous bengali food which can be had at anytime maybe breakfast,lunch or dinner. Mughlai  paratha is an easy-to-make bread with a filling of red kidney beans, meat, or paneer. This is a very easy, filling and quick recipe which can be made even if you do not have much in your pantry :)

Ingredients:::

For the dough:

• 500 gm whole-wheat flour
• 1 cup milk
• Warm water
• Salt to taste

For the filling:

• Minced meat (Kheema) - 500 gms
• Eggs - 3
• Cumin- 1/2 tsp
• Green chilly- 2 (chopped finely)
• Onion – 1 small size (chopped finely)
• Ginger Garlic paste – 1 heaped tbsp
• Carrot - 1pc chopped
• Chopped coriander leaves – 1 bunch
• Turmeric powder- 1.5 tsp
• Cumin powder- 1 tsp
• Coriander powder- 1 tsp
• Red Chilly powder- 1tsp
• Garam masala powder – 1 tsp
• Tandoori masala powder – 1 tsp (optional)
• Salt - To taste
• Ghee/cooking oil for pan frying Parathas

Method:::

1. Take a big bowl and mix flour, milk and salt. Rub the flour with 2 tbsp of oil.Add little water at a time and make soft dough. Cover with a damp cloth and keep aside for 15 minutes.
2. Boil the minced mutton with salt and 1 tsp turmeric powder in half liter water. Pressure cooking for 10 minutes after the first whistle of the pressure cooker is a good measure of time for boiling the mutton.
3. Dry the excess water from the boiled keema. Beat the egg with salt, and half cup milk. Keep it aside.
4. Put oil in a pan.  Add cumin seed, chopped green chilly. When jeera begins to splutter, add onion.
5. Fry  for 2 minutes, then add ginger garlic paste, and saute for 2minutes.Then add rest of the masalas and keema. Saute everything for 5 minutes on medium flame. Put coriander leaves and cover the karaahi. Let the keema cook on slow flame for 7 minutes. The stuffing for the mughlai paratha is now ready.
6. Make 8 balls from the dough and roll out into flat thick rounds.Now roll it, press down and roll out into square of 8 inches by 8 inches.
7. Brush the surface of the paratha with the beaten eggs. 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.
8. Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6″ circle.
9. Heat a griddle on a medium flame till hot. Put a Paratha on it. When both sides are cooked, put oil/ghee and spread it to both the surfaces.
10. The Paratha is ready when the egg on both sides is cooked & paratha fry from both side till crispy & golden brown.
11. Serve hot with 1 tsp butter on the paratha.
12. Remove it from the pan & serve hot with some potato curry , salad & tomato sauce .