Mughlai Paratha मुग़लई पराठा Kolkata special Mutton Keema Mughlai paratha

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.