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Arabic Qeema Paratha Recipe by Samina Jalil
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Arabic Qeema Paratha Recipe by Samina Jalil
Prep Time
20 mins
Cook Time
30 mins
Total Time
50 mins
 
Try this Arabic Qeema Paratha Recipe by Samina Jalil and spice up your breakfast. Perfect Suhoor recipe that anyone can try.
Course: Bread, Breakfast, Comfort Food
Cuisine: Arabian, Indian, Pakistani
Keyword: chicken mince, mince paratha, paratha, Ramadan, Suhoor Recipes
Servings: 4
Chef: Samina Jalil
Ingredients
For Filling:
  • 250 gm Chicken mince
  • 1 tbsp Ginger garlic paste
  • 3/4 tsp Salt
  • 1/2 tbsp Red chilli powder
  • 2 tbsp Oil
  • 1 onion finely chopped
  • 1 Egg
For Paratha Dough:
  • 2-1/2 cup Flour
  • 3/4 tsp Salt
  • 1 tbsp Sugar
  • 4 tbsp Oil
  • 1 pinch of Baking soda
  • Oil for frying
Cooking Method
To Prepare the Dough:

  1. Prepare the dough by mixing whole wheat flour, salt, and water in a bowl. Knead well until a smooth and pliable dough is formed.

  2. Cover and let it rest for about 30 minutes.

To Prepare the Mince Filling:
  1. Heat oil over medium heat. Add chopped onions and sauté until they turn golden brown. Add minced garlic and ginger, and sauté for a couple of minutes until the raw smell disappears.
  2. Add minced meat to the pan along with red chili powder and salt.
  3. Mix well and cook until the meat is cooked through and the mixture is dry.
  4. You can add a little water if necessary to prevent sticking.
  5. Once the Qeema filling is ready, remove it from the heat and let it cool slightly.
  6. When cooled add egg and mix well.
  7. Optionally, you can mix in chopped fresh cilantro leaves for added flavor.
To Prepare the Arabic Qeema Paratha's:
  1. Divide the dough into small lemon-sized balls.
  2. Roll out each ball into a small disc, about 4-5 inches in diameter.
  3. Place a spoonful of the Qeema filling in the center of the disc.
  4. Fold the edges of the dough over the filling and shape it into a square shape.
  5. Seal it well, being careful not to let the filling spill out.
  6. Heat a griddle or skillet over medium heat. Place the rolled-out Paratha on the hot griddle and cook on both sides, applying oil or ghee as needed, until golden brown spots appear.
  7. Repeat the process with the remaining dough and Qeema filling to make more Parathas.
  8. Take it out on a serving platter.
  9. Arabic Qeema Paratha is ready to serve.