Ingredients:
- Beef qeema (Mince) ½ kg
- Dahi (Yogurt) 1/4 Cup
- Kacha papita (Raw papaya) paste 2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Dhania powder (Coriander powder) 1 & ½ tbs
- Lal mirch (Red chili) crushed 1 tsp
- Garam masala powder 1 tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Lemon juice 2 tbs
- Hari mirch (Green chili) crushed 2 tbs
- Pyaz (Onion) fried ½ Cup
- Podina (Mint leaves) chopped ½ Cup
- Cooking oil 2-3 tbs
- Koyla (Charcoal) for smoke
- Maida (All-purpose flour) sifted 2 Cups
- Ajwain (Carom seeds) ½ tsp
- Namak (Salt) ½ tsp
- Ghee 2 tbs
- Pani (Water) 1 Cup or as required
- Ghee 1 tsp
- Cooking oil for frying
Directions:
In bowl,add beef mince,yogurt,raw papaya paste,ginger garlic paste,coriander powder,red chili crushed, garam masala powder,red chili powder,turmeric powder,salt,lemon juice,green chili,fried onion,mint leaves and mix well,cover and marinate for 30 minutes.
In pot,add cooking oil and marinated beef,mix well until changes color.
Cover and cook on low flame for 15-20 minutes then cook on high flame for 12-15 minutes or until dries up.
Give a charcoal smoke for 2 minutes.
In bowl,add all-purpose flour,carom seeds,salt and mix.
Add ghee and mix until crumbled.
Gradually add water and knead until dough is formed,grease dough with ghee,cover and let it rest for 15 minutes.
Knead dough again,sprinkle dry flour and divide into two equal parts.
Take a dough,make a ball and roll out with the help of rolling pin.
With the help of the cutter,cut into round shapes.
On round dough,add cooked beef filling,fold the edges by applying water and insert clove in the center (makes 18-20).
Can be stored in airtight container for up to 2 weeks in freezer.
In frying pan,heat cooking oil and fry on low flame until golden brown.
Ajza:
- Beef qeema (Mince) ½ kg
- Dahi (Yogurt) 1/4 Cup
- Kacha papita (Raw papaya) paste 2 tbs
- Adrak lehsan paste (Ginger garlic paste) 1 & ½ tbs
- Dhania powder (Coriander powder) 1 & ½ tbs
- Lal mirch (Red chili) crushed 1 tsp
- Garam masala powder 1 tsp
- Lal mirch powder (Red chili powder) 1 tsp or to taste
- Haldee powder (Turmeric powder) ½ tsp
- Namak (Salt) 1 tsp or to taste
- Lemon juice 2 tbs
- Hari mirch (Green chili) crushed 2 tbs
- Pyaz (Onion) fried ½ Cup
- Podina (Mint leaves) chopped ½ Cup
- Cooking oil 2-3 tbs
- Koyla (Charcoal) for smoke
- Maida (All-purpose flour) sifted 2 Cups
- Ajwain (Carom seeds) ½ tsp
- Namak (Salt) ½ tsp
- Ghee 2 tbs
- Pani (Water) 1 Cup or as required
- Ghee 1 tsp
- Cooking oil for frying
Directions:
Bowl mein beef qeema,dahi,kacha papita paste,adrak lehsan paste,dhania powder,lal mirch crushed, garam masala powder,lal mirch powder,haldee powder,namak,lemon juice,hari mirch,fried pyaz aur podina dal ker ache tarhan mix karein aur dhak ker 30 minutes kliya marinate ker lein.
Pot mein cooking oil aur marinated beef shamil karein aur rang tabdeel hunay tak ache tarhan mix ker lein.
Dhak dein aur halki ancch per 15-20 minutes kliya paka lein phir tez ancch per 12-15 minutes ya dry ho janay tak paka lein.
2 minutes kliya koyla ka dhuwan dein.
Bowl mein maida,ajwain aur namak dal ker ache tarhan mix ker lein.
Ghee dal dein aur crumbled hunay tak ache tarhan mix karein.
Thora thora ker ka pani shamil karein aur ghond ker hard dough tayyar ker lein,dough ko ghee sa grease karein aur aur dhak ker 15 minutes kliya rakh dein.
Dough ko dubara ghond lein aur maida chiark ker do hisson mein divide ker lein.
Dough lein aur ball bana ker rolling pin ki madad sa bail lein.
Cutter ki madad sa round shapes mein cut ker lein.
Round dough per cooked beef filling dal dein aur edges ko pani laga ker fold karein aur bech mein laung insert ker lein (makes 18-20).
Air tight container mein rakh ker 2 weeks tak freeze ker saktay han.
Frying pan mein cooking oil garam karein aur halki ancch per golden brown hunay tak fry ker lein.
