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Mughlai Paratha


Keema filling:

1.3 kg chicken mince 

Salt to taste

2 tbsp Supreme Ginger Garlic Paste 

¼ tsp Supreme Turmeric Powder

2-3 tsp minced green chillies 

3 tsp Supreme Cumin Powder 

1 tsp Supreme Coriander Powder 

1 tsp Supreme Coriander seeds, crushed 

1 cup finely chopped white onion 

1 cup finely chopped coriander 

½ cup finely chopped mint 


6 ¾  cups flour and extra from dusting  

3 cups boiling water 

Salt to taste 

4 tbsp butter 

Egg mix:

Whisk together;

3 eggs 

2 green chillies, finely chopped 

Salt to taste 

Other ingredients:

1 cup ghee, melted 

Flour paste:

Mix together

½ cup plain flour 

½ cup water


Method for keema filling: Heat a large pot over medium-high heat. Add chicken mince, salt, ginger garlic paste and turmeric powder. Stir occasionally, breaking the mince until all excess moisture/ water has evaporated. Stir in green chillies, cumin powder, coriander powder and crushed coriander seeds. Remove from heat once all water/ moisture has evaporated. Stir in chopped onion, mint and coriander and set aside to cool. 

Method for dough: Add all ingredients into a mixer and mix until you have smooth dough. Divide dough into 27 balls, dust with flour and set aside

Method to assemble mughlai paratha: Roll the dough ball into a 8-9 inch circle. Spread 4 heaped tbsp of the keema filling in the center and spread out into a rectangle. Spoon over 1 tbsp of ghee and 1 tbsp of the egg mix. Fold one side and brush the edge with flour paste then fold the other side over. Brush the top and bottom with flour paste and fold over. As this point you can freeze the paratha 

To cook: shallow fry in hot oil until golden and cooked through.