Afghani Fateer Keema
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.
Servings: 2
Calories: 540kcal
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
Calories: 540kcal | Carbohydrates: 85g | Protein: 14g | Fat: 16g | Saturated Fat: 1g | Sodium: 1753mg | Potassium: 213mg | Fiber: 5g | Sugar: 2g | Vitamin A: 31IU | Calcium: 39mg | Iron: 7mg