How to Make Qeema Paratha Stuffed With Minced Meat From Scratch
Prep time: 45 min
Cook time: 15 min
Ready in: 1 hour
Yields: 2 servings
For the paratha dough:
- 2 cups self-raising flour, or use plain flour and add 1/4th teaspoon of baking soda
- a pinch salt
- 1/2 tsp zeera
- as required water, for kneading
For the stuffing:
- 1 cup minced meats: chicken or lamb
- 1 medium onion, sliced or chopped
- 1 tablespoon plain yogurt
- 1 tablespoon cooking oil
- Salt, to taste
- 1/2 teaspoon zeera
- 1/4 teaspoon ground black pepper
- 1/2 teaspoon haldi
- 1-2 green chiles
- 1 teaspoon ginger-garlic paste
- 4-5 tablespoons butter or ghee, for frying
- Put the flour, zeera, and a pinch of salt into a big bowl and then knead it together. You may need to add water, little by little so that the dough doesn't get too soft. After it's thoroughly kneaded, set it aside.
- Put some oil in a pan and add onions. Fry them until they become soft, then add minced meat, ginger-garlic paste, and green chiles. Saute for about 2-3 minutes until the meat browns.
- Add salt, zeera, turmeric powder, and black pepper, and again saute for 1-2 minutes. Add yogurt and saute until the most of the liquid simmers away.
- Now take your dough, divide it into 4 equal parts, and form 4 balls. Take some dry flour and sprinkle it over the dough ball, then, with the help of a rolling pin, roll it out about the size of a CD. Do the same with the other dough balls.
- On one round, place the qeema mixture and spread it equally. Place another rolled-out dough on top and press the edges together with your fingers to make a seal and ensure that the stuffing won't come out. Sprinkle it again with some dry flour and roll it a bit more, then repeat for the other dough rounds.
- Heat a pan and place the paratha in it. After about 30 seconds, flip it over and put some butter or oil on it. Keep flipping the paratha so that it becomes evenly golden in color. When both sides are golden, put it on a plate.
- Serve it with mint yogurt and enjoy!