Mughlai Paratha मुग़लई पराठा Kolkata special Mutton Keema 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..

25-30 minutes
Mughlai Paratha मुग़लई पराठा Kolkata special Mutton Keema Mughlai paratha Recipe - Ranveer Brar


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


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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