Mughlai keema paratha is a popular Bengali street food that originated in Dhaka (currently known as Bangladesh) during the time of Mughal Bengal. This dish is a soft fried bread enhanced by a stuffing of keema, egg, onions, and pepper. The recipe given below is similar to the traditional dish which gives the same flavor and taste when cooked appropriately. This Keema paratha is an absolute filling treat for street food lovers and it can be served as a lunch and dinner with raita.
Types of Mughlai Paratha
There are different versions of Mughlai paratha in which we can mix and match the main ingredients for fillings. This dish can be made with paneer, egg, minced chicken, vegetables or just as plain paratha.
Please find similar recipes below. Visit Street food recipes for more.
Mughlai Keema Paratha
- 2 cups All purpose flour
- 1 tsp Rice flour
- ¼ tsp Salt
- 1 tsp Oil
- ¼ cup Water, for kneading
- 1.1 lb Mutton keema
- ½ cup Red onion
- 1 tsp Ginger garlic paste
- 1 tsp Cumin seeds
- 1 tsp Fennel seeds
- 1 tsp Chili powder
- 2 tsp Coriander powder
- 1 tsp All spice powder
- 1 Green chili
- 1 tsp Yogurt, or curd
- 1 tsp Mint leaves, chopped
- Salt, as needed
- Oil, for frying
- 2 Egg, beaten
To Prepare Dough
- In a bowl mix all-purpose flour, rice flour, oil, and salt. Gradually add water to make a soft dough and keep it aside for later use
To make Keema Filling
- Heat a pan on medium flame, pour oil, and add in cumin seeds, fennel seeds, onion, green chili and saute it for about a minute
- Add ginger-garlic paste and stir until it is fragrant
- Now put in the mutton keema, curd and mix it well
- Simmer the flame and add salt, chili, coriander, turmeric, and allspice powder and incorporate everything thoroughly
- Close the lid of the pan and allow the keema to cook until it becomes soft and tender
- Add chopped mint and give it a quick mix
- Now turn off the flame and keep the cooked keema stuffing aside
To Make Keema Paratha
- Separate the dough into small ball shapes and dust it with flour
- Roll one ball at a time into a roti (circular shape about 7 inches in diameter)
- Heat the non-stick Tawa/griddle, place the rolled roti on it, and spread 2 to 3 tsp of beaten egg evenly on the roti
- Now place 2 tbsp of keema mix and close all the sides of the roti to make a square like a parcel
- Add oil from the sides and shallow fry the paratha on both sides until they turn golden brown in color
- Remove it from the pan and repeat the same process for the rest of the parathas
- Now slice and serve the warm Mughlai keema paratha with raita or mint coriander chutney
Disclaimer: We’re not nutrition experts. Nutritional info is estimated and should be used as a guide. For precise details, consult a professional.
Finely ground meat or minced meat is called Keema. This term is widely used in Indian subcontinents.
It is a soft fried bread stuffed with keema, onion, herbs that are cooked along with spices.
Yes keema can be replaced with egg, chicken and vegetables.
Enjoy the recipe and let us know how it turned out for you!
If you have any other questions, please feel free to post them in the comment section below and we will try to answer them as soon as possible.
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