Since childhood almost every Pakistani is used to eating parathas specially the paratha made by mom has no match.
Not everyday, but sometimes mom would make you Qeema Paratha or Qeema Anda Paratha leaving you more craving for this food item.
Though, this is one of those kind of items that you can eat anytime, whether breakfast, brunch, lunch, supper or dinner, but it tastes the best during rainy season.
Here is the recipe to relive the taste of Qeema Anda Parathas made by mommy.
All purpose flour 250 gms
Salt ½ tsp
Oil 2 tbsp
Water to knead
Minced meat 250 gms
Ginger garlic 1 tbsp heaved
Green chili paste 1 tbsp
Chili powder 1 tsp
Coriander powder 1 tsp
Cumin (roasted & ground) 1 tsp
Salt ½ tsp
Oil ¼ cup
Onion (chopped) 1
Garam masala powder ½ tsp
Coriander and mint leaves (chopped) as required
Eggs 4 to 6
Oil for shallow frying
Mix oil and salt in flour. Slowly add water. Knead and form into a soft dough.
Cover and keep aside for 2 hours. After that make 6 balls from dough.
Heat oil in pan and brown onions.
Add minced meat with ginger garlic paste, green chili paste, red chili, coriander powder, cumin, salt and turmeric, cook till minced meat gets tender.
Now add garam masala, chopped coriander and mint, remove from fire and cool.
Divide mince into 6 portions.
Roll out each dough ball and make thin rotis.
Place 1 part of the cooked qeema in the center break 1 egg and spread all over.
Fold the roti to create a squarish shape.
Drop oil tawa or frying pan and fry from both sides until crisp.
You can switch oil with ghee if you like.