English: MUGHLAI KEEMA PARATHA

(This bread is a variation of the “Mughalai Paratha”, says Chinmay. It is made with a keema stuffing, and cooked with an egg wash.) Yield: 12 parathas

Flour 500 grams Chicken 250 grams Oil To fry Onions 100 grams Ginger garlic paste 20 grams Green chillies 10 grams Black pepper 4 grams Cumin powder 5 grams Garam masala 5 grams Coriander powder 5 grams

Method: For The Filling: • Heat the cooking oil in a wok or deep pan, on medium heat. • Add the cumin seeds and fry for 1 minute. Add the onions now. Fry till they turn a pale golden colour. • Add the ginger and garlic pastes and fry for 1 minute. • Add the minced meat and all the powdered spices - coriander, cumin, garam masala and salt to taste. • Continue to brown the minced meat, stirring often to prevent burning. This should take about 5-7 minutes. • Add the tomatoes, stir and cook till they are soft. • Turn the fire off, add the lime juice and stir. • Garnish with chopped coriander leaves and serve with hot chapatis or parathas.

For the dough:

• In a large bowl, combine the flour and salt. Add the milk gradually and knead. Once the milk is used up, add water. Knead well to make a medium-soft, smooth dough. Wet your hand and rub all over the surface of the dough. Cover with a damp cloth and keep aside for 15 minutes. • Whisk the eggs with salt to taste and keep aside. • Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4" circle. Put a large spoonful of the “Masala Kheema” in the center of the circle and fold edges of circle up to completely cover and seal the stuffing inside. Pinch the folds to shut. • Gently press down on the filled ball to flatten it and then roll it, with very gentle pressure, into a 6" circle. • Heat a griddle on a medium flame till hot. Put a paratha on it. Cook till you see tiny bubbles appearing on the upper surface. Now flip. • Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee/ cooking oil and flip again. • Brush the surface now on top with some egg and flip again. Grease the other side and brush egg on it also. • Cook till done, and take off the flame.

Made by a student of the Department of Culinary Arts, WGSHA, Manipal University