Easiest Mutton Kheema Mughlai Parantha

My brother in law asked me to make Mughlai parantha when he visited our place last time. I was a bit sceptical before preparing this as I thought it would be tough and beyond the bounds of my capacity. I've tried making it once earlier following a recipe book but it turned out to be a big disaster. That failure lived in my mind until my brother in law encouraged me to make this for him. My second attempt was a big success. My brothers in law and my husband are the biggest food critic ever created by God. They can taste and smell any weirdness in a dish within seconds. It is tough to impress them so when they appreciate the cooking skills I possess, I feel blessed.

This was my third attempt and was even more successful than the second one. The key to having the perfect Mughlai Parantha is having a good dough which is to be rolled very thin. I've used last night's kheema matar mixture. If you want to make the kheema like the way I made please click here. Also, if you are a vegetarian you might use paneer bhurji, minced mushrooms, soya granules or any vegetable of your choice and instead of egg wash, use maida mixed with water to seal the paranthas but make sure that the stuffing is dry else you won't be able to stuff the paranthas properly. Finally, without wasting any moment, let's learn the recipe.


Ingredients:

For the Dough:

• Maida or All purpose flour: 1 cup
• Atta or whole wheat flour: 1/2 cup
• Salt: A pinch
• Sugar: A pinch
• Oil: 2 tablespoon
• Water: To knead the dough

For the stuffing:

• Leftover mutton kheema
• Eggs for stuffing and egg wash

Refined vegetable oil for deep frying

Method:

• Strain the flours and add the salt and sugar. Then add the oil and water to knead a soft dough. Let the dough rest for 15 minutes.
• Meanwhile, heat the kheema in a kadhai and let all the gravy evaporate. You'll be left with a dry mutton mixture.
• Take three tablespoons of the mixture in a bowl and break an egg and mix it along with the kheema mixture.
• Now roll the dough as thin as possible and give it an egg wash.
  
• Put the kheema mixture on the centre of the rolled dough. Spread the mixture and fold as shown in the picture.
  
  
  
  
  
  
  
  
  
  
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• Heat oil in a frying pan and carefully put the folded parantha in the hot oil and fry till golden brown.
  
• Take out the fried paratha from the oil and put it on an absorbent paper.
  
• Serve the parantha with some salads, ketchup or kasundi.
  

Tips:

• The quantity of water to knead the dough can't be exactly determined. It depends on the quality of the flour. Add water little by little to knead a soft and smooth dough.
• I made 2 paranthas using the mixture of 3 tablespoon kheema masala and an egg. The requirement of the mixture depends upon the size of the parantha.