Afghani fateer keema

Its so satisfying to just watch this, let alone how good it tastes. So are you making Afghani Fateer with keema today? #HappyCookingToYou

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  • 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)


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.

Recipe By: Seema Hanif

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