Anda Mughlai Paratha

Instructions

1. 1

   Prepare the Dough

   • In a large mixing bowl, combine the maida, sugar, and 0.5 tsp of salt.
   • Add the melted ghee and use your fingertips to rub it into the flour until the mixture resembles coarse breadcrumbs.
   • Gradually add lukewarm water and knead for 8-10 minutes to form a soft, smooth, and elastic dough. It should not be sticky.
   • Cover the dough with a damp cloth or plastic wrap and let it rest for at least 30 minutes to an hour.
2. 2

   Cook the Keema Filling

   • Heat 2 tbsp of oil in a pan over medium heat. Add the finely chopped onions and sauté for 3-4 minutes until they become soft and translucent.
   • Add the ginger-garlic paste and cook for another minute until the raw aroma disappears.
   • Add the mutton keema to the pan. Cook for 5-7 minutes, breaking up any lumps with a spoon, until the keema changes color and is browned.
   • Stir in the turmeric powder, red chilli powder, garam masala, and 0.5 tsp of salt. Mix well and cook for another 5 minutes until the keema is fully cooked and the mixture is dry.
   • Remove from heat and let the keema filling cool down completely. This is crucial to prevent the egg from cooking prematurely.
3. 3

   Assemble the Paratha

   • Divide the rested dough into 4 equal portions. Lightly grease your work surface with oil.
   • Take one dough ball and roll it out as thinly as possible into a large rectangle or square, approximately 8-10 inches wide. The thinner the dough, the flakier the paratha.
   • In a small bowl, crack one egg. Add one-fourth of the cooled keema mixture, some chopped green chillies, and coriander leaves. Whisk everything together until well combined.
   • Pour this egg-keema mixture into the center of the rolled-out dough.
   • Carefully fold the dough like an envelope. First, fold the top and bottom edges towards the center, slightly overlapping. Then, fold the left and right sides over to form a sealed square parcel. Press the edges gently to seal.
4. 4

   Shallow Fry the Paratha

   • Heat about 1/2 inch of oil in a wide, flat-bottomed pan or tawa over medium-low heat. The oil should be hot but not smoking.
   • Very carefully lift the assembled paratha and slide it into the hot oil, seam-side down.
   • Fry for 4-5 minutes on the first side, spooning hot oil over the top surface. This helps the top layer to start cooking.
   • Gently flip the paratha and fry for another 4-5 minutes on the other side until it is golden brown, crisp, and puffed up. The low heat ensures the egg inside cooks through without burning the outside.
   • Once cooked, remove the paratha from the pan and place it on a wire rack or paper towels to drain excess oil.
5. 5

   Serve

   • Repeat the assembly and frying process for the remaining dough and filling.
   • Traditionally, the hot Mughlai paratha is cut into smaller squares or triangles before serving.
   • Serve immediately with kasundi (Bengali mustard sauce), sliced onions, and a simple cucumber salad.