Afghani fateer keema

Name: Afghani fateer keema
Total time: 6600 s
Yield: 2 servings
Cuisine: Indian
Ingredients: 100 gm chicken keema; 1 onion; 1 tbsp ginger and garlic paste; 2-3 Green chiles; 1/2 teaspoon Turmeric powder; 1/2 teaspoon red Chilli powder; 1/2 teaspoon dhaniya jeera(coriander cumin) powder; 1/4 teaspoon garam masala powder; To taste Salt; as needed oil; 2 tsp Coriander leaves; 1 tbsp dry yeast; 1 cup Maida /All -purpose flour; 1/2 teaspoon sugar; to taste Salt; as needed oil; 4-5 tbsp milk; 1/2 cup butter; 1/4 teaspoon baking powder

Soumi Banerjee @cook_19946990

Kolkata

This is a afghani laccha paratha. Generally it is stuffed with onion, but I have used keema and some coriander le. It is a crispy from outside but soft inside paratha and the best part is the use of butter. When the paratha is fried in butter. The smell is just exotic.

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Soumi Banerjee @cook_19946990

Kolkata

#flavour1
#post4
#bakraeid
#post2

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Ingredients

1 hr 50 min.

2 servings

For the keema
100 gmchicken keema
1onion
1 tbspginger and garlic paste
2-3Green chiles
1/2 teaspoonTurmeric powder
1/2 teaspoonred Chilli powder
1/2 teaspoondhaniya jeera(coriander cumin) powder
1/4 teaspoongaram masala powder
To tasteSalt
as neededoil
2 tspCoriander leaves
For the paratha
1 tbspdry yeast
1 cupMaida /All -purpose flour
1/2 teaspoonsugar
to tasteSalt
as neededoil
4-5 tbspmilk
1/2 cupbutter
1/4 teaspoonbaking powder

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Steps

1 hr 50 min.

1

First in a bowl put the yeast sugar and some lukewarm water. Keep it for 10 min so that it gets activated.
2

Now take the madia add the yeast salt baki g powder and oil and make the dough. It should be a soft dough. After that drizzle some oil and keep it aside for at least 1 hr so that the size gets doubled. Now after it gets doubled. Just punch to remove the air and keand it again. And make it into small equal balls. Cover and keep it
3

Now for the stuffing. In a pan add oil, then add the keema. Stir fry it for 5 min. Then add the finely chopped onion. Saute it. Now add the ginger and garlic paste and green Chile chopped. Stir it for another 5 min. Then add the turmeric, redchile, dhaniya and jeera powder. Let it cook by covering it. After 5 min add salt and garam masala powder. Let it cook till the keema is cooked. It should be dry one so that it can easily be spread on the rolled dough.
4

Now let prepare the paratha. For that take a small ball. Dust madia on the surface and then roll it into a thin round shape as thin as possible. Now apply metled butter on it. Spread the keema randomly. Sprinkle some coriander leaves. Now roll it. Make it as long as possible. Apply butter on both sides of the roll.
5

Now take the long roll and roll it in a round shape as we do for laccha parath. Now very gently roll it into a round shape. Now take a covered pan. In the pan put the paratha, brush it with milk on one side. Flik the other side and apply milk. Again flip it. Now add butter. And cook both side by covering it at least for 10-12 min. Make sure that you do it in low flame so that it gets cooked till inside.
6

If you want you can bake it in over. For that pre heat the oven at 180 °C and then bake it for 8-10 min. Serve it hot.