Mughlai Keema Paratha Recipe
Mughlai Keema Paratha is an indulgent street food that hails from the bustling streets of Bengal. This dish features a flaky, crispy paratha stuffed with a flavorful and spicy mutton keema, complemented by a layer of egg. The paratha is skillfully folded in a lifafa-envelope style, creating a delightful package of flavors and textures. With the perfect balance of spices, herbs, and tender mutton, this dish brings the rich Mughlai cuisine straight to your kitchen.
Cuisine: Mughlai
Course: Main Course
Diet: Non-Vegetarian
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| Whole Eggs | 3 whole |
| All Purpose Flour (Maida) | 1 cup |
| Whole Wheat Flour | 1 cup |
| Rice Flour | 2 tablespoons |
| Ghee | 1 tablespoon |
| Salt | 1 teaspoon |
| Water | As required to knead |
For the Keema Filling:
| Ingredient | Quantity |
|---|---|
| Mutton (minced) | 500 grams |
| Onion (finely chopped) | 1 |
| Garlic (minced) | 5 cloves |
| Ginger (minced) | 1 inch piece |
| Green Chillies (chopped) | 2 |
| Mint Leaves (Pudina, chopped) | 3 sprigs |
| Coriander Leaves (Dhania, chopped) | 5 sprigs |
| Curd (Yogurt, whisked) | 4 tablespoons |
| Oil | As required |
For the Seasoning:
| Ingredient | Quantity |
|---|---|
| Coriander Powder (Dhania) | 1 tablespoon |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
For the All-Spice Blend (Roast & Grind):
| Ingredient | Quantity |
|---|---|
| Cardamom (Elaichi) Pods/Seeds | 2 |
| Cloves (Laung) | 3 |
| Whole Black Peppercorns | 4 |
| Dry Red Chillies | 4 |
| Cinnamon Stick (Dalchini) | 1 inch piece |
| Black Cardamom (Badi Elaichi) | 1 |
| Mace Powder | 1 teaspoon |
| Ajwain (Carom Seeds) | 1/2 teaspoon |
Preparation Time: 20 minutes
Cooking Time: 15 minutes
Total Time: 35 minutes
Servings: 4
Instructions
-
Make the Dough:
Begin by preparing the dough. In a large mixing bowl, combine the all-purpose flour, whole wheat flour, rice flour, ghee, and salt. Mix these dry ingredients thoroughly. Gradually add water, a little at a time, and knead to form a smooth and soft dough. Once the dough comes together, add a teaspoon of oil to coat the dough, which will help make it soft and pliable. Cover the dough with a damp cloth and set it aside to rest. -
Prepare the Keema Filling:
Heat a bit of oil in a pan over medium heat. Add the finely chopped onions, garlic, and ginger. Sauté these ingredients until the onions turn golden brown and fragrant. Next, add the green chilies, mint leaves, and coriander leaves. Stir to combine and cook for another minute until the herbs release their aroma. -
Cook the Mutton Keema:
Add the minced mutton to the pan and cook it, breaking it up with a spoon. Allow it to cook through and brown slightly. Add the whisked curd to the mixture and stir well. Then, season the keema with coriander powder and turmeric powder. Mix thoroughly, ensuring the meat is well-coated in the spices. Reduce the heat and let the keema simmer for a few more minutes until fully cooked and tender. Adjust seasoning as needed and remove from the heat. -
Prepare the All-Spice Blend:
For the all-spice blend, toast the cardamom, cloves, black peppercorns, dry red chilies, cinnamon stick, black cardamom, mace powder, and ajwain in a dry pan over medium heat for a few minutes until fragrant. Once toasted, allow the spices to cool and grind them into a fine powder using a spice grinder or mortar and pestle. This aromatic blend will add depth and complexity to the keema. -
Assemble the Paratha:
Divide the dough into small balls, about the size of a golf ball. Roll each ball into a flat disc, ensuring it is large enough to wrap around the filling. Heat a tawa (griddle) or flat pan over medium heat and add a little oil or ghee.Place one disc of dough on the pan and cook it lightly on both sides for about 1-2 minutes until it begins to firm up but not brown. Once partially cooked, take the disc off the heat. Place a generous amount of the cooked keema filling in the center of the paratha, followed by a layer of a whole egg (you can scramble it lightly or leave it whole, depending on preference).
Carefully fold the sides of the dough around the filling, creating an envelope (lifafa) shape. Gently press down to seal the edges, ensuring the filling is encased in the dough.
-
Cook the Paratha:
Return the stuffed paratha to the pan and cook on medium-low heat, pressing gently with a spatula. Flip the paratha when one side is golden brown, and cook the other side until it is crispy and flaky. If necessary, add a bit more ghee or oil to ensure it cooks evenly and crisps up beautifully. -
Serve:
Once the Mughlai Keema Paratha is golden and crisp, remove it from the pan and place it on a paper towel to absorb any excess oil. Serve hot, with a side of yogurt or your favorite chutney, for a truly satisfying and hearty meal.
Tips for the Perfect Mughlai Keema Paratha:
- Dough Resting: Allowing the dough to rest helps to make the parathas more pliable and easier to roll out.
- Spice Level: Adjust the number of green chilies and red dry chilies based on your heat preference.
- Keema Filling Variations: You can add a touch of garam masala or additional ground spices like cumin for more flavor in the filling.
- Make-Ahead: The keema filling can be prepared in advance and refrigerated for up to 2 days. Just assemble and cook the parathas when ready to serve.
Enjoy this flavorful and filling Mughlai Keema Paratha as part of your next meal, whether it’s a hearty lunch or a special dinner with family and friends. This dish truly encapsulates the essence of Mughlai street food and brings the taste of Bengal to your table!
