Mughlai paratha

A wheat flatbread folded round egg and onion and fried flat, as a gozleme is.

Lamb, Egg. Not vegetarian — contains lamb.

Ingredients

• 400 g wheat flour
• 1 teaspoon salt
• 4 tablespoons ghee, for the dough
• about 230 ml water
• 4 eggs
• 2 onions, chopped very fine
• 3 green chillies, chopped
• a large handful of coriander leaves
• 300 g minced mutton keema, cooked dry
• 1 teaspoon ground black pepper
• 1 teaspoon salt, for the filling
• oil for shallow frying

Method

1. A WHEAT FLATBREAD FOLDED ROUND EGG AND ONION AND FRIED FLAT, AS A GOZLEME IS. Its article gives the form and the relative in its first two sentences: a FLATBREAD (PARATHA) WRAPPED AROUND OR STUFFED WITH KEEMA (SPICED MINCED MEAT) AND/OR EGG, and it is held to be A DERIVATIVE OF THE TURKISH GOZLEME OR THE YEMENI MOTABBAQ. The Turkish bread is described there as A FLATBREAD RECIPE STUFFED WITH SPICED AND MINCED LAMB OR BEEF FILLING -- the same construction, rolled thin and cooked flat rather than folded into a pocket.
2. AND THE INGREDIENT LIST IS THE ARTICLE'S OWN. INGREDIENTS IN THE PREPARATION OF MUGHLAI PARATHA MAY INCLUDE WHOLE-WHEAT FLOUR, GHEE, EGGS, FINELY CHOPPED ONIONS, CHOPPED GREEN CHILI PEPPER AND CHOPPED CORIANDER LEAVES, with SOMETIMES CHICKEN, BEEF OR MUTTON KEEMA. So the egg is the constant and the meat is the option, which is the opposite of what the name suggests.
3. THE DOUGH IS SOFT AND RESTED LONG. Flour, salt, ghee and water to a slack dough, kneaded ten minutes, covered for two hours. It has to be stretched very thin without tearing.
4. COOK THE KEEMA SEPARATELY AND DRY IT OUT COMPLETELY. Mince browned hard, then cooked until the fat separates and nothing is left in the pan. Wet filling steams the bread from inside and the parcel bursts.
5. BEAT THE EGGS WITH THE RAW ONION, CHILLI AND CORIANDER, NOT SEPARATELY. The onion goes in raw and very fine. This mixture is the glue as well as the filling.
6. STRETCH THE DOUGH OVER THE BACK OF YOUR HANDS UNTIL IT IS ALMOST TRANSLUCENT. A square, as thin as you dare. Rolled with a pin it will never go thin enough; it has to be pulled.
7. FILLING IN THE MIDDLE, THEN FOLD THE FOUR SIDES OVER LIKE AN ENVELOPE. Egg mixture first, keema on top, then each side folded in so the seams overlap in the centre. Press the parcel flat with your palm.
8. SHALLOW FRY IT SEAM-SIDE DOWN FIRST, FOUR MINUTES A SIDE. Enough oil to come a centimetre up the pan, at a medium heat. Seam down first so the folds set shut. Cut in four and eat it with raw onion and a wedge of lime.

Our own recipe. This one was written for this site rather than taken from anywhere, so there is no source to point you at. The quantities and the order of the steps are choices, not the only way to do it.

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