Meat And Poultry Recipes

Mughlai Keema Paratha

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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 is made by using soya mince and adding 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, the 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 tablespoons 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.

  • Author: Benazir’s kitchen
  • Prep Time: 10
  • Cook Time: 15
  • Total Time: 25
  • Yield: 15 1x
  • Category: Breakfast
  • Method: Cooking
  • Cuisine: Pakistan, India
Scale

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

Summary
Review Date
Reviewed Item
Mughlai Keema Paratha
Author Rating
5
Recipe Name
Mughlai Keema Paratha
Benazir's kitchen

Hi, my name is Benazir I live in the United Kingdom. My hobby and passion making Asian traditional family recipes for masala ( spice mix ) blend .all recipe is my own recipe very tasty and its easy to cook some of my recipes are from my mum its too tasty .my kids and my husband like my food. you should try at home. Cooking has always been my passion .when I was a little girl I love to cook, spending hours in the kitchen with my mother, making a mess but delicious traditional Pakistani recipes, using authentic, seasonal, fresh ingredients and preparing everything from scratch. Today I am still that same girl playing in the kitchen; I like to experiment with different tastes and textures, tingling from the Asian culinary culture to create my own personal recipes. However, I try to remain faithful to the authentic traditions, flavors, and ingredients. Getting dinner on the table is easy with these main dishes. Recipes from our test kitchens professionals are designed to inspire -whether you are entertaining our cooking at home.

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Published by
Benazir's kitchen
2 years ago

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