Mughali Paratha

Total Time: 55 mins Preparation Time: 15 mins Cook Time: 40 mins

Ingredients

• Servings: 6
• 1 1/2 cups whole wheat flour
• water, as required for making the dough
• salt
• 3 beaten eggs
• 1 medium finely chopped onion
• 150 g boneless skinless chicken (minced)
• 4 green chilies (hari mirch, more or less may be used depending on taste preference)
• 5 garlic cloves (lehsan, chopped)
• 2 tablespoons gingerroot (adrak, freshly grated)
• 3 tablespoons coriander (hara dhania, chopped, for garnish) or 3 tablespoons cilantro leaves (hara dhania, chopped, for garnish)
• 1 teaspoon red chili powder (pisi lal mirch)
• 1/4 teaspoon turmeric powder
• 1/2 tablespoon coriander powder
• 5 tablespoons cooking oil
• 1 tablespoon cumin seed
• 1 tablespoon coriander seed

Recipe

• 1 mix flour, salt thoroughly in a bowl and then add sufficient water to make dough, knead for 5 minutes, cover and keep it aside for 15 minutes.
• 2 divide dough into 6 small size balls (like golf balls), flatten each ball into a small circle (around 2 inch diameter).
• 3 spread onto the dough few drops of oil and roll it out into a circle.
• 4 heat a tawa (flat griddle) and when tawa is very hot, place the rolled out dough on it. leave for half a minute and then turn over.
• 5 put the turmeric powder ,garlic,salt, chili powder, ground coriander,1 cup water and keema in a heavy based pot. cook for 20 to 25 minutes, or until the meat is cook. allow to cool it.
• 6 now add sliced onions,cumin seeds,coriander seeds and green chillies.
• 7 put the 3 tablespoon in centre of roti and fold over to make a square.
• 8 roast the paratha, applying a little oil till both sides are golden.
• 9 in a bowl beat the eggs,black pepper, and salt.
• 10 take 2 tablespoon egg batter and spread it evenly over the paratha. add 1/2 tsp of oil and flip it over. fry till the egg is cooked (like 1 min).