Mughlai Stuffed Bread

 Make a meal of this hearty and tasty Mughlai-style stuffed bread. Serve with your favorite chutney.

what you will need

• For mass:

• 500 grams of whole wheat flour

• 1 cup of milk

• Dash salt (or to taste)

• For filling:

• 500 grams Masala Keema (spicy
  

• minced meat ) - Recipe below

• 3 eggs

• Ghee, vegetable, canola or sunflower oil (for frying)

How to do this

1. Prepare the Masala Keema (Spicy Minced Meat) as per recipe.

2. In a large bowl, mix the flour and salt to taste. Add milk a little at a time and knead. After the milk runs out, add water. Knead well to make a smooth, medium dough. Wet your hand and rub the entire surface of the dough. Cover with a damp cloth and set aside for 15 minutes.

3. Beat the eggs with salt to taste and set aside.

4. Divide the dough into equal-sized balls and press flat. On a floured surface, roll a ball into a 4" circle. Place a large spoonful of the Mashema Keema in the center of the circle and fold the edges of the circle to completely cover and seal the Masala Keema inside. Pinch the folds to close.

 How to cook

 Gently press the filled ball to flatten it and then roll it, with very gentle pressure, into a 6" circle. Make this for as many Parathas as you like. Unused dough can be refrigerated and used later for up to 3 days When finished tossing the Parathas, keep them aside (ready to fry) - place them on top of each other with a plastic sheet between them so they don't stick to each other .Heat a griddle over medium heat until very hot. Put a Paratha on it. Cook until you see small bubbles appear on the top surface. Now turn.

1. Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little butter/cooking oil and turn it over again.

2. Brush the now top surface with an egg and turn again. Unite the other side and brush the egg too.

3. The Paratha is ready when the egg on both sides is cooked through.