Chicken Qeema Chana Daal Fry with Traingle Paratha

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Qeema Chana Daal Fry:

-Cooking oil ½ Cup

-Badi elaichi (Black cardamom) 1

-Darchini (Cinnamon sticks) 2

-Laung (Cloves) 2-3

-Sabut kali mirch (Black peppercorns) 12-14

-Zeera (Cumin seeds) 1 tsp

-Pyaz (Onion) sliced 2 medium

-Chicken qeema (Mince) 500g

-Adrak lehsan paste (Ginger garlic paste) 1 tbs

-Lal mirch powder (Red chilli powder) ½ tbs or to taste

-Namak (Salt) 1 tsp or to taste

-Dhania powder (Coriander powder) 1 tsp

-Haldi powder (Turmeric powder) ½ tsp

-Lal mirch powder (Red chilli powder) Kashmiri 1 tsp

-Zeera powder (Cumin powder) 1 tsp

-Tamatar (Tomatoes) 3 medium

-Water ½ Cup or as required

-Chana daal (Split bengal gram) 1 & ½ Cup (soaked & boiled) add ½ cup of boiling water

-Garam masala powder ½ tsp

-Kasuri methi (Dried fenugreek leaves) 1 tsp

-Hara dhania (Fresh coriander) chopped 2 tbs

-Hari mirch (Green chillies) slit 3-4

Triangle Paratha:

-Rolled dough

-Ghee (Clarified butter) ½ tbs

-Ghee (Clarified butter) 1 tsp

-Ghee (Clarified butter) ½ tbs

-Ghee (Clarified butter) ½ tbs or as required

-Hara dhania (Fresh coriander) chopped



Prepare Qeema Chana Daal Fry:

-In a wok,add cooking oil,black cardamom,cinnamon sticks,cloves,black peppercorns,cumin seeds & mix well.

-Add onion,mix well & fry until its golden brown.

-Add chicken mince,ginger garlic paste & mix well until it changes color.

-Add red chilli powder,salt,coriander powder,turmeric powder,kashmiri red chilli powder,cumin powder,mix well & cook for 2-3 minutes.

-Cut tomatoes in half & add in a wok,add water,cover & cook on low flame for 8-10 minutes.

-Remove tomatoes skin,mix & mash well & cook on high flame until oil separates (3-4 minutes).

-Add split Bengal gram along with its water & mix well.

-Add garam masala powder,dried fenugreek leaves,fresh coriander,green chillies,cover & simmer on low flame for 1-2 minutes.

-Garnish with fresh coriander.

Prepare Triangle Paratha:

-Take a small quantity of rolled dough (80g),make a ball,srinkle dry flour & roll out with the help of rolling pin.

-Add & spread clarified butter,sprinkle dry flour & fold the rolled dough in half.

-Again add & spread clarified butter,sprinkle dry flour & fold again in quarter shape.

-Sprinkle dry flour and roll out in triangle shape with the help of rolling pin & set the shape with hands.

-Heat griddle,add clarified butter,place rolled paratha & cook from both sides until golden brown & add clarified butter in between (makes 8-10).

-Serve qeema chana daal fry with triangle paratha.


Recipe By: Kanwal Mohsin

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