Kache Qemme kay Parathay (Raw Mince Paratha) is one of my favorite in cold winter days. Mostly people use cooked ground meat to make paratha.
But my mother uses raw mince and it tastes much butter then cooked mince. Try this recipe on weekend or at Eid ul Edha to feed your family.
Kachay Qeemay Kay Parathay
Kachay Qeemay Kay Parathay (Raw Mince Paratha)
Recipe Type: Paratha
Cuisine: Pakistani
Author:
Prep time:
Cook time:
Total time:
Serves: 4
Ingredients
- For Paratha
- Whole Wheat Flour (Atta) 4 cups
- Salt 1 tsp
- Water as required
- For Mince (Keema)
- Beef mince ½ kg (dry)
- Red chili powder 2 tsp
- Salt 1 tsp
- Green chilies 6 (chopped)
- Green coriander ½ bunch (chopped)
- Ghee for fry
Instructions
For paratha
- Add salt in flour and make soft dough with help of water.
- Cover with wet cloth and keep aside for an hour.
For Mince (Keema)
- Add all ingredients in mince except ghee.
Final Preparation
- Make two medium size chapati, add the filling (keema) to the one chapati and cover it with the second one. Now roll it slightly.
- Cook on a pre-heated Tawa (flat griddle plate). Turn it and pour half tablespoon oil or butter. Fry it from both sides till golden brown.
- Flip over a platter and apply pure ghee/butter again.
- Serve hot with yogurt.