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A famous Bengali street food, this is a crispy, flaky paratha stuffed with a savory mixture of minced meat and egg. Shallow-fried to golden perfection, it's a wonderfully indulgent and satisfying meal.
For 4 servings
Prepare the Dough
Cook the Keema Filling
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A famous Bengali street food, this is a crispy, flaky paratha stuffed with a savory mixture of minced meat and egg. Shallow-fried to golden perfection, it's a wonderfully indulgent and satisfying meal.
This bengali recipe takes 60 minutes to prepare and yields 4 servings. At 592.24 calories per serving with 22.03g of protein, it's a moderately challenging recipe perfect for dinner or lunch or snack.
Assemble the Paratha
Shallow Fry the Paratha
Serve
Replace the mutton keema with 200g of crumbled paneer or a mixture of mashed potatoes, peas, and spices.
Substitute the mutton keema with an equal amount of finely minced chicken for a lighter version.
Use whole wheat flour (atta) instead of maida for the dough and pan-fry with minimal oil instead of shallow frying for a less indulgent meal.
For an even richer paratha, use two eggs per paratha. You may need to make the dough parcels slightly larger to accommodate the extra filling.
The combination of egg and mutton keema provides a high-quality protein boost, which is essential for muscle repair, growth, and overall body function.
With carbohydrates from the flour and fats from the ghee and oil, this paratha is a significant source of energy, making it a very filling and satisfying meal.
Mutton is a good source of essential minerals like iron, which is crucial for preventing anemia and maintaining healthy blood, and zinc, which supports a robust immune system.
One Anda Mughlai Paratha contains approximately 600-650 calories, depending on the amount of oil absorbed during frying and the fat content of the keema. It is a calorie-dense and indulgent dish.
While delicious, Anda Mughlai Paratha is considered an indulgent street food rather than a health food. It is high in refined carbohydrates, fats, and calories. However, it is also a good source of protein from the egg and meat. It's best enjoyed occasionally as a treat.
Yes, you can prepare the dough in advance. Knead the dough, coat it with a little oil, and store it in an airtight container in the refrigerator for up to 24 hours. Let it come to room temperature for about 30 minutes before rolling.
Leaking usually happens for a few reasons: the dough was rolled too thin and tore, the parcel was not sealed properly, or it was overfilled. Ensure you seal the edges firmly, perhaps by dabbing a little water, and don't put too much liquid filling inside.
Mughlai Paratha is traditionally served with Kasundi (a sharp Bengali mustard sauce), a simple salad of sliced onions and cucumbers, and sometimes a side of Aloo Dum (spicy potato curry).