MUGHLAI PARATHA - The story of this dish is just as interesting as the recipe. If you've been looking for a good Kolkata style Mughlai/Moghlai paratha recipe, ye video dekhiyega zaroor..
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Paneer Paratha - • Paneer Cheese Paratha ...
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MUGHLAI PARATHA
Preparation time 10-15 minutes
Cooking time 20-25 minutes
Serve 2-4
Ingredients
For Ginger Garlic Paste
2 Green chillies, broken into half (less spicy), हरी मिर्च
½ inch Ginger, अदरक
Salt to taste, नमक स्वादअनुसार
For Marination
500 gms Mutton kheema, मटन खीमा
½ cup Curd, beaten, दही
Prepared Ginger Garlic Paste, अदरक लहसुन का पेस्ट
1 ½ tsp Degi red chili powder, देगी लाल मिर्च पाउडर
1 tsp Coriander powder, धनिया पाउडर
½ tsp Turmeric powder, हल्दी पाउडर
1 tbsp Tender Coriander stems, finely chopped, धनिया के डंठल
For Cooking Kheema
2-4 tbsp Oil, तेल
Marinated Kheema, मैरीनेट किया हुआ मटन खीमा
2 Green cardamom, हरी इलायची
2-3 Cloves, लॉन्ग
2-4 Black peppercorns, काली मिर्च के दाने
1 Black cardamom, बड़ी इलायची
½ tbsp fresh Mint leaves, finely chopped, पुदीने के पत्ते
150 gms Mutton bones, मटन की हड्डियाँ
1 cup Water, पानी
For Dough
1 ½ cup Refined flour, मैदा
Salt to taste, नमक स्वादअनुसार
1 ½ tsp Powdered sugar, पिसी चीनी
1 tsp Oil, तेल
Water as required , पानी
2 tsp Oil (after kneading) तेल
For Kheema & Egg Mixture
1 tbsp Coriander leaves, finely chopped, धनिया पत्ता
2 Green chillies, finely chopped, हरी मिर्च
½ inch Ginger, peeled, finely chopped, अदरक
½ medium size Tomato, finely chopped, टमाटर
½ medium size Onion, chopped, प्याज
⅓ cup Prepared Kheema, तैयार किया हुआ खीमा
2 Egg, अंडे
½ tsp Prepared Masala, तैयार किया हुआ मसाला
For Frying
Oil for shallow fry, तेल
For Masala
1 tsp Degi red chili powder,देगी लाल मिर्च पाउडर
½ tsp Dry mango powder, अमचूर पाउडर
¼ tsp Garam masala, गरम मसाले
Salt to taste, नमक स्वादअनुसार
For Garnish
Coriander sprig, धनिया पत्ता
Lemon wedge, नींबू की फांक
Process
For Ginger Green Chili Paste
In a mortar pestle, add green chillies, ginger and salt to taste.
And make a coarse paste and keep it aside for further use.
For Marination
In a bowl, add mutton kheema, curd, ginger green chili paste, degi red chili powder, coriander powder, turmeric powder, tender coriander stems and mix everything properly.
Keep it aside for further use.
For Cooking Kheema
In a pressure cooker, add oil once it gets hot, add marinated kheema, green cardamom, cloves, black peppercorns, black cardamom and saute them nicely.
Now, add mint leaves and saute well. add mutton bones and saute them nicely.
Add water and cover it with the lid and cook until 2 to 4 whistles.
Open the lid and saute the kheema well. Once water reduces, switch off the flame.
For Dough
In a mixing bowl, add refined flour, salt to taste, powder sugar, oil, and mix well, add little by little water and make soft to medium dough.
Apply oil over the dough and keep it aside for 10-12 minutes.
Once the dough rested well, cut the dough in lemon size balls and place into the tray and keep it aside for further use.
For Kheema and Egg Mixture
In a bowl, add coriander leaves, green chilies, ginger, tomato, onion, prepared kheema, eggs, prepared masala and mix everything well. Keep it aside for further use.
For Frying
Take a shallow pan, add oil on moderate heat.
Make thin sheets of the dough, place the prepared egg kheema mixture, folded like a pocket and cut the edges.
Prepare paratha place into the hot oil and fry till the golden brown color into it.
For Masala
In a small plate, add degi red chili powder, dry mango powder, garam masala, salt to taste and mix well. Keep it aside for further use.
For Garnish
In serving plate, place prepared paratha cut into half, garnish with coriander sprig, tomato ketchup, green chutney and onion rings
Serve hot.
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