I planned initially to make qeema pockets from Food Fusion. But halfway through I realized that making the pockets will not be my bas ki baat as it felt like a lot of work. So I tweeked the recipe and decided to make qeema (minced meat) filled bread instead. The recipe of the dough is from Food Fusion with minor tweaks and andazay which we all are guilty of making.
For the bread:
- All purpose flour/Maida 2-3 cups
- Instant yeast 1 tbsp (I used Rossmoor)
- Yogurt 1 tbsp
- Oil 2-3 tbsp
- Sugar 1 tbsp
- Salt to taste
Method:
Add all the dry ingredients together and mix. Then make a well in the center and add the wet ingredients. Mix and knead until a soft dough forms. Set aside covered with a damp cloth for an hour. The dough will rise. After an hour knead the dough again and roll into a flat square shape.
For Qeema Filling:
- Fry one onion in hot oil till it gets transparent.
- Add 1/2 kg Qeema (chicken or beef as per your liking) to it and cook till it changes colour.
- Add ginger and garlic paste and cook a little more.
- Add spices to it as per your liking. I added dhaniya powder, chilli powder, garam masala, salt.
- Cook till it is not raw anymore (no brainer :p)
- Add chopped coriander, chopped mint leaves and chopped green chillies. Mix it well and then turn off the heat.
Assembling:
I can’t really explain it that well on how to fill and braid the bread, but you can follow this tutorial which explains exactly how it’s done:
Then brush the top with egg wash and bake for about 20-30 mins depending on whatever oven you have. I simple kept on checking with a toothpick until I felt that it’s done. Pure andaza. Lastly, turn on the grill of your oven for 3 or so mins to turn all the egg wash into that nice brown colour on the top.
P.S. Obviously you can tweak the filling to whatever you like!
Hope you enjoyed this recipe. If you have kids, they’re going to love this!
Simply Tasmay 