What is Fateer?
Fateer is a famous Arabic word for a layered pastry that consists of many thin layers of dough, made with a variety of filling. In short, it is also known with the variation of Tandoori Paratha in various parts of the world.
As afghan food is famous because of its treatment with meat and bread, the Afghani Fateer or Afghani Keema Paratha is crisp addition to snacks for Naan and bread lovers.
What’s so Special?
Parcha Parcha or piece by piece crispiness is loaded in this fateer. Starting from the dough itself when butter is rolled with minced mutton on a thick pastry sheet, you will realise that the end result is going to be yumilicious.
Butter is not used in the kneading process but works as a crisp agent during the rolling process which is similar to lachedar paratha have you seen and witnessed the beauty in Keema Crunch Pastry and Mutabbaq.
Can we make Afghani fateer without Tandoor / without Oven?
The short answer is YES! but you will miss the crisp experience. the inner layers will remain soggy and not form separate layers due to missing heat from the top and around it.
What are the filling options?
The best-recorded experience is with Mutton Minced Meat, whereas beef, chicken, potatoes, and only onions ( Pyazi fateer) are also used.
Some Delicious Mince Mutton Recipes
Afghani Fateer Keema
Ingredients
For Filling
- 2 tbsp oil
- 200 gram Minced Mutton
- 1 tsp salt
- 1/2 tsp Black Papper Powder
- 1 tsp Cumin Powder
- 1 Big onion Chopped
For Dough
- Lukewarm Water As needed
- 1 tsp Instant yeast
- 1 & 2/3 cups All-Purpose Flour
- 1 tsp sugar
- 1/2 tsp salt
Instructions
MEAT PREPARATION
- In a pan, add oil and mutton mince and mix well until changes colour.
- Add salt, black pepper powder, red chilli crushed, cumin powder and mix well for 2 minutes.
- Add onion, mix well and cook for 5 minutes.
DOUGH PREPARATION
- In a bowl, add lukewarm water and instant yeast, mix well and let it rest.
- Add all-purpose flour, salt, sugar, and mix well.
- Gradually add water and knead until the dough is formed, grease dough, cover, and let it rest for 30 minutes.
- Knead the dough again, roll it and cut it into equal size balls.
- Take a dough, sprinkle dry flour and roll out roll as thin as possible with the help of a rolling pin.
COOKING
- 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 10 minutes.
- Press gently, place in a baking tray lined with butter paper and prick it with a fork and apply egg or milk with a brush.
- Bake in a preheated oven at 200 C for 20-25 minutes.Apply melted butter & serve!
Nutrition
Directions
MEAT PREPARATION
In a pan, add oil and mutton mince and mix well until changes colour.
Add salt, black pepper powder, red chilli crushed, cumin powder and mix well for 2 minutes.
Add onion, mix well and cook for 5 minutes.
DOUGH PREPARATION
In a bowl, add lukewarm water and instant yeast, mix well and let it rest.
Add all-purpose flour, salt, and mix well.
Gradually add water and knead until the dough is formed, grease dough, cover, and let it rest for 30 minutes.
Knead the dough again, roll it and cut it into equal size balls.
Take a dough, sprinkle dry flour and roll out roll as thin as possible with the help of a rolling pin.
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 10 minutes.
Press gently, place in a baking tray lined with butter paper and prick it with a fork and apply egg or milk with a brush.
Bake in a preheated oven at 200 C for 20-25 minutes.
Apply melted butter & serve!
If you have tried the recipe, please feel free to comment and share your feedback with us, ciao!
