Mughlai Paratha
Mughlai Paratha is a traditional, flavorful flatbread filled with a rich minced meat mixture, typically including onions, spices, and eggs.Originating from the Mughal era, this dish offers a crispy exterior with a tender, spiced interior. It’s a perfect blend of texture and flavor, ideal for a hearty meal or snack. Whether enjoyed on its own or paired with yogurt, chutneys, or a warm drink, Mughlai Paratha is sure to impress with its savory depth and satisfying taste.
Equipment
- 1 Mixing bowl (for dough and filling)
- 1 Rolling pin
- 1 Frying pan or tawa
- 1 Spatula
- 1 Knife (for chopping vegetables and meat)
- 1 Pan (for cooking filling)
Ingredients
For the Dough:
- 2 cups all-purpose flour maida
- 2 tbsp ghee clarified butter
- A pinch of salt
- Water as needed to form dough
For the Filling:
- 250 grams minced meat chicken, mutton, or beef
- 1 large onion finely chopped
- 2-3 green chilies chopped
- 2-3 cloves garlic minced
- 1 tbsp ginger grated
- 2 tbsp fresh coriander chopped
- 1 large egg beaten
- 1 tsp garam masala
- ½ tsp turmeric powder
- 1 tsp cumin powder
- Salt to taste
- Freshly ground black pepper to taste
- Ghee or oil for frying
Instructions
Prepare the Dough:
- In a large bowl, mix the flour, ghee, and salt. Gradually add water and knead until the dough is soft and pliable. Cover the dough with a damp cloth and let it rest for 30 minutes.
Prepare the Filling:
- Heat ghee or oil in a pan and sauté chopped onions, garlic, and ginger until golden brown. Add chopped green chilies, garam masala, cumin, turmeric, salt, and pepper. Stir the spices until aromatic, then add the minced meat and cook until browned and fully cooked. Once done, remove from heat and let the filling cool slightly. Add the chopped coriander and beaten egg to the mixture, mixing well.
Assemble the Paratha:
- Divide the dough into small balls (about the size of a golf ball). Roll each ball into a small disc. Place a generous spoonful of the filling in the center of each disc, fold the edges over the filling, and seal tightly. Gently roll out the stuffed dough into a larger circle.
Cook the Paratha:
- Heat ghee or oil in a tawa or frying pan over medium heat. Place the paratha in the pan and cook for 2-3 minutes on each side until golden brown and crispy. Press gently with a spatula for even cooking.
Serve and Enjoy:
- Serve the Mughlai Paratha hot with yogurt, chutney, or a refreshing drink like lassi or chai.
Notes
- For a vegetarian version, replace the minced meat with paneer, mushrooms, or a vegetable mixture (such as potatoes, peas, and carrots).
- Be careful not to overstuff the paratha, as this can make it difficult to seal and may cause the filling to spill out during cooking.
- Resting the dough is key for achieving a soft, pliable consistency. It also helps in making the paratha flaky when cooked.
- To make the paratha extra crispy, use ghee generously when frying.