Mughlai Keema Paratha Mince meat stuffed paratha recipe a layer of keema and egg mixture Crispy flaky parathas The street food of Kolkata I made these parathas exactly like the street style
Mughlai Keema Paratha In Kolkata
Mughlai Paratha is a Mughal influence on the cuisine of Bengal Nawabs kitchens of Murshidabad. and now has become the most street food of Kolkata. the paratha is usually stuffed with keema with egg stuff. Make a mini Mughlai Paratha and shallow fried in hot oil.
Keema Paratha Veg
A vegetarian version of this paratha made by using soya mince and add some finely chopped vegetables into it to get more volume and nutrition. made it just like any other stuffed parathas. Used atta for making the dough.
I just made this with lots of masala powders to more chatpata taste.
- DOUGH RECIPE
- 500g flour
- 1/2 tsp salt
- Water as required
- FILLING INGREDIENTS
- 200 g Lamb mince
- 1 small onion chopped
- Black pepper and salt as taste
- 3 whole eggs
- Butter for frying
- 1 cup spring onion chopped
- 1 cup fresh chopped parsley
INGREDIENTS
DOUGH RECIPE
In a mixing bowl add flour, salt, and water. make a soft dough. Resting time 1 hour.
LAMB MINCE PREPASTION
In cooking, pan adds lamb mince, chopped onion, salt, pepper mix well. cover-up and cook until meat soft and dry mixture are ready.
Second Step
In a mixing bowl add 3 eggs, chopped spring onion, chopped parsley, and cooked lamb mixture, salt to taste mix very well all together.
STEP THIRD
Dust it with flour and start rolling it out into a roti. We need about a 7-inch diameter roti. Place the roti on the heated fry pan. Immediately spread 2 to 3 tablespoon of beaten mixture evenly on the roti.
- Make the same another roti, place the mixture top. lightly press on a spoon. one side 2 min. Then flip another side. Add 2 tbsp melted butter and shallow fry both sides. Make a crispy Mughlai Keema Paratha is ready.
- Serve with yogurt sauce, green sauce.
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Mughlai Keema Paratha
Mughlai Keema Paratha, Mince meat stuffed paratha recipe. a layer of keema and egg mixture. Crispy flaky parathas. The street food of Kolkata. I made these parathas exactly like the street style.
- Prep Time: 10
- Cook Time: 15
- Total Time: 25
- Yield: 15 1x
- Category: Breakfast
- Method: Cooking
- Cuisine: Pakistan, India
Ingredients
- DOUGH RECIPE
- 500 g flour
- 1/2 tsp salt
- Water as required
- Filling Ingredients
- 200 g Lamb mince
- 1 small onion chopped
- Black pepper and salt as taste
- 3 whole eggs
- Butter for frying
- 1 cup spring onion chopped
- 1 cup fresh chopped parsley
- 2 green chilis chopped
Instructions
DOUGH RECIPE
In a mixing bowl add flour, salt, and water. make a soft dough. Resting time 1 hour.
LAMB MINCE PREPASTION
In cooking, pan adds lamb mince, chopped onion, salt, pepper mix well. cover-up and cook until meat soft and dry mixture are ready.
Second Step
In a mixing bowl add 3 egg, chopped spring onion, chopped parsley, and cooked lamb mixture, salt to taste mix very well all together.
STEP THIRD
- Dust it with flour and start rolling it out into a roti. We need about a 7-inch diameter roti. Place the roti on the heated fry pan. Immediately spread 2 to 3 tablespoon of beaten mixture evenly on the roti.
- Make the same another roti, place the mixture top. lightly press on a spoon. one side 2 min. Then flip another side. Add 2 tbsp melted butter and shallow fry both sides. Make a crispy Mughlai Keema Paratha is ready.
- Serve with yogurt sauce, green sauce.
Nutrition
- Serving Size: 2
Keywords: Mughlai Keema Paratha
