INGREDIENTS
Mughlai Paratha
Servings - 2 - 3
INGREDIENTS
All purpose flour - 100 grams
Salt - 1/2 teaspoon
Sugar - 1/2 teaspoon
Oil - 1 tablespoon
Warm water - 80 milliliters
Oil - 1 tablespoon
Eggs - 2
Mutton keema - 50 grams
Onions - 2 tablespoons
Green chili - 1 teaspoon
Ginger - 1 teaspoon
Coriander - 1 tablespoon
Roasted peanuts - 1 tablespoon
Bread crumbs - 2 tablespoons
Salt - 1 teaspoon
PREPARATION
1. In a mixing bowl, add 100 grams all purpose flour, 1/2 teaspoon salt, 1/2 teaspoon sugar, 1 tablespoon oil and mix well.
2. Now, add 80 milliliters warm water and knead it into a smooth soft dough.
3. Tuck the dough with 1 tablespoon oil. Rest the dough for 30 minutes.
4. In another mixing bowl, add 2 eggs, 50 grams mutton keema, 2 tablespoons onions, 1 teaspoon green chili, 1 teaspoon ginger, 1 tablespoon coriander, 1 tablespoon roasted peanuts, 2 tablespoons bread crumbs, 1 teaspoon salt and mix all the ingredients well.
5. Place the dough on the surface and start rolling into a thin, rectangular sheet.
6. place the filling in the centre of the rolled dough.
7. Form an envelope by folding the sides of the rolled sheet inward, starting with the longer sides. Press down gently to seal. (See Video)
8. Now, fold the shorter sides such that the you have a pocket of filling. (See Video)
9. Heat sufficient oil in a skillet and deep fry these till golden brown and crispy.
10. Serve hot with chutney.