For this mughlai paratha there are three steps

1. The pastry
2. The filling
3. The spicy potato curry

Ingredients for the pastry:

• 75gm flour
• 8gm oil
• 1 gm salt
• I gm sugar
• 40 gm water

Process:

• First evenly mix the dry ingredients
• Now add the water
• Knead it into a tight dough
• Tuck in from all sides and look after if there is any crack it means it lacks moisture
• Cover and leave for 30 minutes

Ingredients for filling:

• 2 eggs
• 3 gm chopped coriander
• 2 gm chopped chilli
• 2 gm chopped ginger
• 5 gm chopped roasted peanutes
• 20 gm prepared chicken mince or keema
• 8 gm breadcrumbs

Ingredients for spicy potato curry:

• 200 gm potatoes diced
• 15 gm ginger paste
• 8 gms green chilli paste
• 1:1 ratio mixture of cumin powder, coriander powder,chilli powder, turmeric powder(5gm each) mixed with water
• Salt to taste
• For tempering 5gm panch phoron(all spice)
• 10gm oil

Now come all the processes

Process for spicy curry:

• In a pan add oil and temper the panch phoron
• Add the ginger paste and chilli paste
• Now add the spice paste and cook until oil separates
• Add the diced potatoes and salt
• Cook until the potatoes r cooked

And keep them aside

Process for the filling:

• Mix all the ingredients evenly except the eggs
• Now beat the egg into it and keep aside

Process for the pastry:

• Roll out the pastry thin and flat preferably square shape
• Add the filling into it
• First close the sides then cover it from the top
• Just like a pocket
• Seaming should be done using water and finger
• Then deep fry it until golden brown
• 
• Just like this it should look
• Now cut it into 2 or 4 parts as per your choice

ASSEMBLE:

• In a plate take your mughlai parathas
• In a small bowl take some spicy potato curry

Serve it with some onion salad

P. S: Don’t eat it cold