Ingredients:
- Cooking oil 2-3 tbs
- Beef qeema (Mince) 250 gms
- Namak (Salt) 1 tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Lal mirch (Red chili) crushed 1 tsp
- Dhania (Coriander seeds) roasted & crushed ½ tbs
- Hari mirch (Green chilies) chopped 1-2
- Pyaz (Onion) chopped 2 medium
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Neem garam pani (Lukewarm water) ¾ Cup
- Khameer (Instant yeast) 1 tsp
- Maida (All-purpose flour) sifted 2 & ½ Cups
- Namak (Salt) ½ tsp
- Pani (Water) as needed
- Makhan (Butter) melted
- Doodh (Milk)
Directions:
In wok,add cooking oil and beef mince and mix well until changes color and cook for 12-15 minutes.
Add salt,black pepper powder,red chili crushed,coriander seeds,green chilies and mix well for 2 minutes.
Add onion,fresh coriander,mix well and cook for 8-10 minutes & let it cool down.
In bowl,add lukewarm water and instant yeast,mix well and let it rest for 8-10 minutes.
Add all-purpose flour,salt and mix well.
Gradually add water and knead until dough is formed,grease dough with cooking oil,cover and let it rest for 30 minutes.
Sprinkle dry flour and knead dough again,roll it and cut with the help of the cutter.
Take a dough,sprinkle dry flour and roll out with the help of rolling pin (roll as thin as possible).
Add melted butter and spread evenly.
Add cooked mince filling and roll up to form a swiss roll.
Add melted butter and roll up again.
Cover and let it rest for 5 minutes.
Press gently,place in a baking tray lined with butter paper and prick it with fork and apply milk with brush (makes 3).
Option #1:
Bake in preheated oven at 200 C for 20-25 minutes.
Apply melted butter & serve!
Option #2:
In frying pan,place afghani fateer qeema,press gently and prick with fork and brush milk,cover and cook on very low flame for 10-12 minutes then flip and apply melted butter and cook from both sides until done.
Ajza:
- Cooking oil 2-3 tbs
- Beef qeema (Mince) 250 gms
- Namak (Salt) 1 tsp or to taste
- Kali mirch powder (Black pepper powder) ½ tsp
- Lal mirch (Red chili) crushed 1 tsp
- Dhania (Coriander seeds) roasted & crushed ½ tbs
- Hari mirch (Green chilies) chopped 1-2
- Pyaz (Onion) chopped 2 medium
- Hara dhania (Fresh coriander) chopped 2-3 tbs
- Neem garam pani (Lukewarm water) ¾ Cup
- Khameer (Instant yeast) 1 tsp
- Maida (All-purpose flour) sifted 2 & ½ Cups
- Namak (Salt) ½ tsp
- Pani (Water) as needed
- Makhan (Butter) melted
- Doodh (Milk)
Directions:
Karhai mein cooking oil aur beef qeema shamil karein aur rang tabdeel hunay tak ache tarhan mix karein aur 12-15 minutes kliya paka lein.
Namak,kali mirch powder,lal mirch crushed,dhania aur hari mirch dal dein aur 2 minutes kliya ache tarhan mix ker lein.
Pyaz aur hara dhania dal ker ache tarhan mix karein aur 8-10 minutes kliya paka lein & thanda ker lein.
Bowl mein neem garam pani aur khameer dal ker mix karein aur 8-10 minutes kliya chor dein.
Maida aur namak dal ker ache tarhan mix karein.
Thora thora ker ka pani shamil karein aur ghond ker dough tayyar ker lein,dough ko cooking oil sa grease karein aur
dhak ker 30 minutes kliya rakh dein.
Maida chirak lein aur dough ko dubara ghond lein aur roll ker ka cutter ki madad sa cut ker lein.
Dough per maida chirak dein aur rolling pin ki madad sa bail lein (roll as thin as possible).
Melted makhan dal ker evenly pheela lein.
Cooked qeema filling dal ker pheela lein aur swiss roll ki tarhan roll ker lein.
Melted makhan dal ker dubara roll ker lein.
Dhak ker 5 minutes kliya rakh dein.
Gently press karein aur baking tray per butter paper laga ker rakh dein aur fork ki madad sa prick ker lein aur brush ki madad sa doodh laga lein (makes 3).
Option #1:
Preheated oven mein 200 C per 20-25 minutes kliya bake ker lein.
Melted makhan laga ker serve karein!
Option #2:
Frying pan mein afghani fateer qeema rakh ker gently press karein aur fork sa prick ker lein aur brush sa doodh laga lein aur dhak ker bohat halki ancch per 10-12 minutes kliya paka lein phir flip karein aur melted makhan laga ker dono sides sa paka lein.
