Recipe for Mughlai Paratha

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Need a Mughlai Paratha Recipe? Here it is.

India is a land of diversities, which is well portrayed in its culture and cuisine. A land where taste changes at every 100 kms. Hence, it has a wide spectrum of food. Here we bring you an authentic Mughlai Paratha Recipe from India that’s not only quick but, can be easily made at home. The Mughlai Paratha recipe we listed below is most basic of Indian recipes also one of the tastiest! Trying this Mughlai Paratha recipe at home is an easy way to get a delicious meal.

Here is the Authentic Mughlai Paratha Recipe:

Mughlai Paratha

Ingredients:

For the stuffing:
1/2 kg beef mince (you can use any meat you prefer for this recipe)
2 tbsp vegetable/canola/sunflower cooking oil
1 tsp cumin seeds
2 medium-sized onions chopped fine
1 tbsp garlic paste
1 tbsp ginger paste
2 tbsp coriander powder
1 tbsp cumin powder
1 tbsp garam masala (reduce this to 1/2 tbsp for a less spicy taste)
Salt to taste
Juice of 1/2 a lime

For the Paratha Dough:
500 gms wholewheat flour
1 cup milk
Warm water
Salt to taste
3 eggs
Ghee(clarified butter)/ vegetable/ canola/ sunflower cooking oil for pan frying Parathas

Method:

For the Masala (spiced) Mince meat:
1. Heat the oil in a wok or deep pan.
2. Add the cumin seeds and cook till they stop sizzling. Add the onions now. Fry till they turn a pale golden colour.
3. Add the ginger and garlic pastes and fry for 2 minutes.
4. Add the minced meat and fry for 5 minutes.
5. Add all the spices – coriander, cumin, garam masala and salt to taste.
6. Continue to brown the minced meat well.
7. Turn the fire off and add the lime juice. Mix well.

For the Parathas:
1. In a large bowl, mix the flour and salt to taste. Add the milk a little at a time and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes.
2. Whisk the eggs with salt to taste and keep aside.
3. Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4″ circle. Put a large spoonful of the Masala Kheema in the center of the circle and fold edges of circle up to completely cover and seal the Masala Kheema inside. Pinch the folds to shut.
4. Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6″ circle. Do this for as many Parathas as you want. The unused dough can be refrigerated and used later for upto 3 days. As you finish rolling out the Parathas, keep them aside (ready to fry) – place them one over the other with a sheet of plastic wrap in between each so they don’t stick to each other.
5. Heat a griddle on a medium flame till hot. Put a Paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip.
6. Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee/ cooking oil and flip again.
7. Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also.
8. The Paratha is ready when the egg on both sides is cooked.