Mughlai Paratha

• 2 green chilli, broken into half (less spicy)
• ½ ginger
• salt, to taste
• 500 g mutton keema
• ½ cup curd, beaten
• ginger garlic paste
• 1 ½ tsp degi red chilli powder
• 1 tsp coriander powder
• ½ tsp turmeric powder
• 1 tbsp tender coriander stems, finely chopped
• 2 tbsp oil
• 2 green cardamom
• 3 cloves
• 4 black peppercorns
• 1 black cardamom
• ½ tbsp fresh mint leaves, finely chopped
• 150 g mutton bones
• 1 cup water
• 1 ½ cups refined flour
• salt, to taste
• 1 ½ tsp powdered sugar
• 1 tsp oil
• water
• 2 tsp oil
• 1 tbsp coriander leaves, finely chopped
• 2 green chilli, finely chopped
• ½ ginger, peeled, finely chopped
• ½ tomato, medium size, finely chopped
• ½ onion, medium size, chopped
• ⅓ cup mutton keema, prepared
• 2 egg
• ½ tsp prepared masala
• oil
• 1 tsp degi red chilli powder
• ½ tsp dry mango powder
• ¼ tsp garam masala
• salt, to taste

Preparation

1. Step 1

   0:49
   In a mortar and pestle, add green chillies, ginger and salt to taste. Pound to make a coarse ginger-garlic-green chilli paste.
2. Step 2

   1:28
   In a bowl, add mutton keema, beaten curd, the prepared ginger-garlic-green chilli paste, degi red chilli powder, coriander powder, turmeric powder and finely chopped tender coriander stems. Mix thoroughly to marinate.
3. Step 3

   2:11
   Heat oil in a pressure cooker. Add the marinated keema, green cardamom, cloves, black peppercorns and black cardamom. Sauté well until spices are cooked.
4. Step 4

   3:45
   Add finely chopped mint leaves and mutton bones. Sauté to remove any off smells from the bones.
5. Step 5

   5:01
   Add water, cover with lid and pressure cook for 2-4 whistles until the keema is cooked and water is mostly reduced. Open lid, remove whole spices if desired, and sauté until dry. Let the cooked keema cool completely.
6. Step 6

   5:18
   In a mixing bowl, add refined flour, salt to taste, powdered sugar and oil. Gradually add water and knead into a soft to medium dough. Apply oil over the dough, cover and rest for 10-20 minutes until gluten develops and dough becomes smooth and stretchy.
7. Step 7

   6:48
   After resting, divide the dough into lemon-sized balls.
8. Step 8

   7:06
   In a bowl, combine finely chopped coriander leaves, green chillies, ginger, tomato, onion, prepared cooled keema, eggs and prepared masala. Mix well. If the mixture is too runny, add breadcrumbs to adjust consistency. Keep aside.
9. Step 9

   13:11
   For the masala, mix degi red chilli powder, dry mango powder, garam masala and salt to taste in a small plate. Set aside.
10. Step 10

    13:18
    Roll a dough ball into a very thin sheet (not necessarily perfectly round). Place a portion of the keema-egg mixture in the centre. Fold the edges like an envelope or pocket to form a square, trimming excess edges if needed.
11. Step 11

    15:30
    Heat oil in a thick pan over medium-low heat. Place the folded paratha in the hot oil. Shallow fry, cooking the thicker folded side longer until golden, crispy and the egg inside is fully cooked. Fry both sides, using generous oil for flakiness. Repeat with remaining dough and filling.
12. Step 12

    18:09
    Cut the hot paratha in half. Sprinkle with the prepared masala. Garnish with coriander sprig and lemon wedge. Serve immediately with ketchup, green chutney and onion rings.