|Nutritional Guidelines (per serving)|
Make a meal of this wholesome and tasty Mughlai-style stuffed bread. Serve it with your favorite chutney.
In a large bowl, mix the flour and salt to taste. Add the milk a little at a time 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 set aside.
Divide the dough into equal-sized balls and then press flat. On a floured surface, roll a ball out into a 4-inch 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 meat filling inside. Pich 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-inch circle. Do this for as many parathas as you want. The unused dough can be refrigerated and used later for up to 3 days. As you finish rolling out the parathas, set them aside. Place them one over the other with a sheet of plastic wrap in between each so they don't stick to each other.
Heat a griddle on a medium flame. Put a paratha on it. Cook until you see tiny bubbles appearing on the upper surface, then flip. Wait for bubbles to appear on the surface that is now on top. Grease this surface with a little ghee or cooking oil and flip again. Brush the surface with some egg and flip again. Grease the other side and brush egg on it also.
The paratha is ready when the egg on both sides are cooked.