### TranslatedIngredients: 3 Whole Eggs,1 cup All Purpose Flour (Maida),1 cup Whole Wheat Flour,2 tablespoons Rice flour - to make it crisp,1 tablespoon Ghee - or oil,1 teaspoon Salt,Water - as required to knead,500 grams Mutton - minced,1 Onion - finely chopped,5 cloves Garlic - garlic,1 inch Ginger - minced,2 Green Chillies - finely chopped,3 Mint Leaves (Pudina) - finely chopped,5 sprig Coriander (Dhania) Leaves - finely chopped,4 tablespoon Curd (Dahi / Yogurt) - whisked,Sunflower Oil - as required,1 tablespoon Coriander Powder (Dhania),1/2 teaspoon Turmeric powder (Haldi),2 Cardamom (Elaichi) Pods/Seeds,3 Cloves (Laung),4 Whole Black Peppercorns,4 Dry Red Chillies,1 inch Cinnamon Stick (Dalchini),1 Black cardamom (Badi Elaichi),1 teaspoon Mace powder,1/2 teaspoon Ajwain (Carom seeds) ### PrepTimeInMins: 20 ### CookTimeInMins: 15 ### TotalTimeInMins: 35 ### Servings: 4 ### Cuisine: Mughlai ### Course: Main Course ### Diet: Non Vegeterian ### TranslatedInstructions: To begin making the Mughlai Keema Paratha recipe, we will first make the dough. To make the dough into a mixing bowl, add the all purpose flour, wheat flour, rice flour, ghee, salt and mix this well. Now gradually add required amount of water to make a smooth and soft dough. Knead well and bring the dough together. Add a teaspoon of oil over the dough completely smoothen it out and place it in a bowl. Cover and set side. To make the All Spice -spice mix Heat a small skillet on medium-low heat and roast the spices - green cardamom, cloves, whole black peppercorns, dry red chillies, cinnamon stick, black cardamom, mace  and caraway seeds. Mix occasionally and continue to roast them, until the aroma begins to waft in the air.  Turn off the flame and let them cool.Transfer to a mixer jar and grind the roasted spices into fine powder and set aside.To make the Keema filling for Mughlai Keema ParathaHeat a kadai on medium flame, add the oil and once the oil is hot, add in the ginger, garlic, green chillies and saute for about a minute.Next add the onions and continue to sauté till they turn into a deep golden brown colour. to this add the keema and curd together and mix well. Simmer the gas and add salt, coriander powder, turmeric powder and 1 teaspoon of thee allspice mix and mix thoroughly. Close the lid and let the kheema cook through until soft and tender. Ensure that the keema mixture  is not too dry yet moist. Add chopped mint and coriander and quickly give a nice mix again and turn off the flame.Meanwhile in a separate bowl, beat the eggs and keep aside. To assemble the Mughlai Keema ParathaHeat a non stick tawa . Pinch a large portion of the dough, make a ball between your palms. Dust it with flour and start rolling it out into a roti. We need about a 7 inch diameter rotiPlace the roti on the heated tawa. Immediately spread 2 to 3 tablespoon of beaten egg evenly on the roti.Place two tablespoons of the keema mix and place on the centre of the roti over the beaten egg.Now carefully close all sides of paratha to make a square, by folding the curves over the keema and towards the centre. Add oil from sides and shallow fry the parathas till they are golden and crisp from all sides. Transfer the paratha to the serving plate and serve hot.Serve Mughlai Keema Paratha by cutting it into little squares along with Dhaniya Pudina Chutney and pickled onions for a weekend lunch or dinner.
