Mughalai Dishes -

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KHEEMA-STUFFED MUGHALAI PARANTHA

Ingredients:

Maida- 30 tbsp
Minced mutton (Kheema)- 500 gms
Egg �2
Refined oil for frying � 10 tbsp
Fresh curd �5 tbsp
Soda bicarbonate or baking soda � ¼ tsp
Lukewarm water for kneading the flour

METHOD

For the stuffing:

Take the Kheema (minced mutton), add a glass of water along with 2 flakes of garlic, 1 piece of ginger, one bay leaf, ¼ piece of cinnamon stick, 2 cloves, 2 cardamoms (small), salt to taste and pressure cook for 15 minutes. Cool and dry till the whole water evaporates. Add 2 tbsp refined oil and fry for 5-6 minutes. Remove from flame, let it cool, add garam masala, finely chopped onions, green chillies, coriander leaves and grated ginger.

For making a parantha:

Sieve the maida with a strainer; add the baking soda and salt according to taste. Heat the refined oil and mix in the maida, add beaten curd and pour lukewarm water to make soft dough. Keep kneading for 5 minutes. Cover the dough with a wet towel and leave it for 30 minutes. Make small sized balls and roll out on a flour board dusted with some dry maida powder. Make a circular chapatti about 5 inches in diameter. Brush the beaten egg on it and fold the opposite sides of the chappati. Sprinkle some filling on it and fold it again in the shape of an envelope. Brush the whole parantha lightly with beaten egg. Fry in hot oil until golden brown. Serve hot with any curry or chutney.

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