© Manzoorul Hassan
used with kind permission

Similar to Murtabak and a popular breakfast dish. The filling can be vegetarian (traditional) or a meat curry

  • Refined flour (Maida): 1 cup
  • Eggs (Dim): 2
  • Ghee for frying
  • Salt

Method: ( the crepe)

  1. Sift the flour , add ½ teaspoon of salt to it, pour half-cup of water and knead into a soft dough. The correct consistency tends to have a sheen on the surface of the dough and feels very plastic and consistent. Corrections can be made with additions of more water very small additions.
  2. Divide the dough into four equal portions and shape into balls, keep aside
  3. Roll out each ball of dough into a 20 cm (8 in) diameter paratha and place an amount of the  filling at the centre of the paratha
  4. Wrap the filling carefully from four sides to make a square envelope
  5. Heat one tablespoon of ghee in a pan and place the paratha carefully into this
  6. The paratha is ready when both sides show a deep golden colour which may not be consistent across the whole surface due to the uneveness of the content.
Tip: This is more delicious if ghee is used as the frying oil comapared to cooking oil. Ghee is clarified butter and is available in most larger supermarkets. Ghee is a saturated fat as is butter. :(



  • Grated coconut : ½ cup (best fresh but dessicated works)
  • Onion : 1 medium, finely chopped
  • Ginger Garlic paste : 1 tablespoon (Recipe on link)
  • Green chillie: 2, chopped ( I prefer bird's eye chillies....hot!)


Mix the ingredients and spoon into the centre of the paratha at the appropriate time. Fold in the paratha edges with a small overlay and cook both sides.
This Mughlai paratha goes very well with a side serve of potato curry.

Masala Kheema

  • 1/2 kg beef or mutton mince (you can use any meat you prefer for this recipe)
  • 2 tsp vegetable/canola/sunflower cooking oil
  • 1 tsp cumin seeds
  • 2 medium-sized onions chopped fine
  • 1 tsp garlic paste
  • 1 tbsp ginger paste
  • 2 tsp coriander powder
  • 1 tsp cumin powder
  • Salt
  • 2 medium-sized tomatoes chopped fine
  • 1/8 tsp garam masala* 
  • Juice of 1/2 a lime
  • Chopped cilantro (coriander) leaves to garnish

*Garam Masala is quite a potent flavour and a volatile Masala and is added just prior to finishing the cooking. If unfamiliar with this curry blend, then  may I suggest that you start with approximately with 1/8th of a tsp, mix it into the dish and taste. If this is ideal for your palate stop there, if you feel that it lacks a little or you would like a stronger flavour, then add another 1/8 tsp and do the same. This can be worked up very quickly without any over-cooking of the rest of the ingredients.

Method: (Masala Kheema)

  1. Heat the oil in a wok or deep pan.
  2. Add the cumin seeds and cook till they stop sizzling.
  3. Add the onions. Fry until translucent but not brown.
  4. Add the ginger and garlic pastes and fry for 2 minutes.
  5. Add the minced meat and fry for 5 minutes.
  6. Add all the spices - coriander, cumin, and salt to taste.
  7. Continue to brown the minced meat well.
  8. Add the tomatoes and cook till they are soft.
  9. Add (and adjust the amount of) the Garam Masala
  10. Turn off the heat or remove from the stove and add the lime juice. Mix well.