Mughlai Keema Paratha

Step 1: To begin making the Mughlai Keema Paratha recipe, we will first make the dough

Step 2: To make the dough into a mixing bowl, add the all purpose flour, wheat flour, rice flour, ghee, salt and mix this well

Step 3: Now gradually add required amount of water to make a smooth and soft dough

Step 4: Knead well and bring the dough together

Step 5: Add a teaspoon of oil over the dough completely smoothen it out and place it in a bowl

Step 6: Cover and set side

Step 7: To make the All Spice -spice mix Heat a small skillet on medium-low heat and roast the spices - green cardamom, cloves, whole black peppercorns, dry red chillies, cinnamon stick, black cardamom, mace  and caraway seeds

Step 8: Mix occasionally and continue to roast them, until the aroma begins to waft in the air

Step 9: Turn off the flame and let them cool

Step 10: Transfer to a mixer jar and grind the roasted spices into fine powder and set aside

Step 11: To make the Keema filling for Mughlai Keema ParathaHeat a kadai on medium flame, add the oil and once the oil is hot, add in the ginger, garlic, green chillies and saute for about a minute

Step 12: Next add the onions and continue to sauté till they turn into a deep golden brown colour

Step 13: to this add the keema and curd together and mix well

Step 14: Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon of thee allspice mix and mix thoroughly

Step 15: Close the lid and let the kheema cook through until soft and tender

Step 16: Ensure that the keema mixture  is not too dry yet moist

Step 17: Add chopped mint and coriander and quickly give a nice mix again and turn off the flame

Step 18: Meanwhile in a separate bowl, beat the eggs and keep aside

Step 19: To assemble the Mughlai Keema ParathaHeat a non stick tawa

Step 20: Pinch a large portion of the dough, make a ball between your palms

Step 21: Dust it with flour and start rolling it out into a roti

Step 22: We need about a 7 inch diameter rotiPlace the roti on the heated tawa

Step 23: Immediately spread 2 to 3 tablespoon of beaten egg evenly on the roti

Step 24: Place two tablespoons of the keema mix and place on the centre of the roti over the beaten egg

Step 25: Now carefully close all sides of paratha to make a square, by folding the curves over the keema and towards the centre

Step 26: Add oil from sides and shallow fry the parathas till they are golden and crisp from all sides

Step 27: Transfer the paratha to the serving plate and serve hot

Step 28: Serve Mughlai Keema Paratha by cutting it into little squares along with Dhaniya Pudina Chutney and pickled onions for a weekend lunch or dinner