Monday, 25 January 2016

Mughlai Qeema Paratha Recipe

Mughlai Qeema Paratha


Mughlai paratha is a very famous breakfast dish of  India and Pakistan but it is landmark of Bangladesh and it has some history behind it, it entered Bangladesh cuisines in Mughal era and it is part of Bengali breakfast since. As i mentioned the history of how Mughals entered India and what they have left behind for us in my previous recipe of mughlai chicken.


The Mughals loved their food and mughlai paratha is one of the dishes which was on the menu for breakfast. Plain paratha itself is one of the most loved bread throughout Indian subcontinent and neighboring nations since medieval but it was Mughals who introduced stuffed paratha. Even the plain paratha you can enjoy hundreds of different ways but making it is only one simple way and for that all you need is dough and butter, but for making stuffed paratha you will need bit of work.
You can make stuffed paratha with almost every meat or vegetables. If you are vegetarian then you should try my Potato stuffed paratha which is as yummy as non vegetarian paratha.
Lets start with it, i hope you will enjoy my hard work of bringing recipes from to your kitchen from around the world and making it easy for you.


Ingredients:

Dough ingredients:

1: All purpose flour 3 cups

2: Refined oil 3tbsp

3: Salt as per taste

4: Milk 1 cup

Filling ingredients:

1: Minced meat 250g

2: Onion 1 (sliced)

3: Green chilies 3 (finely chopped)

4: Ginger and garlic paste 1tsp

5: Cumin powder 1tsp

6: Salt as per taste

7: Red chili powder 1tbsp

8: Coriander powder 1tsp

9: Garam masala powder 1tsp

10: Lemon juice 1tsp

11: Oil 3tbsp (divided)

12: Butter 4tbsp 

Method:

Dough:

In a bowl add flour, salt make a hole in the center and add the oil.
rub the oil with the flour with your fingers till it resembles fine bread crumbs.
Knead the dough using milk, add the milk slowly and knead it into very soft and pliable dough.
The dough should be soft, pliable, stretchy and should be able to roll out thin.
Once you attained that stage, grease the dough with the oil, cover it with damp kitchen towel and leave it to rest for 2 to 3 hours.

filling:

Wash the minced meat in a colander, keeping a bowl underneath.
In a pan heat 1tbsp oil, add onion slices and cook till light brown, add minced meat and cook on high flame till minced meat starts releasing lots of water.
Add the ginger garlic paste, salt, green chilies, cumin powder, red chili powder, coriander powder, garam masala and lemon juice and cook on high flame till water dries and meat is cooked.
Add few spoon of water if requires to keep the meat moist.
cook filling 24 hours before making the paratha.
Knead the prepared dough lightly for couple of minutes. Divide it into equal golf ball size.
Grease the rolling pin and the board.
Take the ball, roll out thinly into a square. Roll out as thin as possible but not paper thin, else it will not hold the stuffing well.
Spread a teaspoon of egg evenly on to the paratha, leaving the edges.
Place the minced meat filling in the center add two teaspoon of egg mixture on the minced meat.
Fold the paratha enclosed packets well.
Heat the oil in the pan.
Place one paratha in hot oil, folded side down first.
Once it starts browning, flip it over and fry the other side.
Flip it once more, this time slightly press the edges of the paratha for even cooking and fry till golden brown. Flip it and fry the other side till golden brown.

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