cibobook – For Food Lovers

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Mughlai Qeema Paratha

on June 21, 2012


It can be a part of a royal breakfast. Its rich, its devouring, aromatic, full of flavors in every bite. My family favorite. I have blended it with simpler spices to make it lighter and a fullfilling start for the day rather than make it a sluggish one with lots of spices and fats. Here it goes…



-Flour 1/2 kg

-Salt 1 tsp

-Water to knead.

Knead all together to a tough dough and set aside.


-Beef Mince 250gms

-GingerGarlic paste 1/2 tsp

-Onions 2 medium finally chopped

-Fresh corriander chopped 3-4 tbsps

-Fresh mint leaves chopped 1 1/2 tsp

-Green chillies crushed 10-12

-Turmeric powder 1/2 tsp

-Garam Masala 1/2 tsp

-Salt to taste

-Cumin powder 1tsp

-Corriander powder 1 tsp

-Egg 1


Place the mince in a sauce pan and allow it to cook in its own moisture. When dry, add crushed green chillies, ginger garlic paste, turmeric powder, salt, garam masala, cumin and corriander powder and cook well until the mince is done. Cool it completely.

Add finally chopped onions, egg, fresh corriander and mint to the cooled minced and mix well.

Roll out the dough flat. Make thin flat portions (roti) and place the prepared filling in the center. Make sure not to place too much of the filling as it will pop out when frying.

Close all the ends, it will come up witha square shape.

Pan fry these to golden brown.

Serve with yogurt and pickles.


Kitchen tip:

Overcooking is the biggest single kitchen mistake. Overcooked vegetables are mushy and flavorless, overcooked meat is tough and chalky, overcooked grains are soggy and fall apart. Overcooked food is bad food. Learn the art of taking food off the heat just before it is done, and let it finish cooking with its internal temperature. You can always cook it more, but you can never cook it less.


2 responses to “Mughlai Qeema Paratha

  1. sybaritica says:

    Nice filling… I like the mint!

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