Get Ramzan-ready with this Malai Qeema Triangle Paratha, made extra rich and creamy with Olper’s Cream! A perfect make-and-freeze recipe for suhoor or iftar, packed with flavorful qeema and rich goodness. Prep ahead and enjoy effortless meals during Ramadan!
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Mince Filling:
-Cooking oil 3 tbs
-Qeema (Beef Mince) 800g
-Adrak Lehsan (Ginger Garlic) crushed 1 & ½ TBS
-Pyaz (Onion) finely chopped 1 Large
-BBQ Sauce 3 tbs
-Zeera (Cumin seeds) crushed ½ tbs
-Lal mirch powder (Red chilli powder) 1 tsp or to taste
-Kali mirch (Black pepper) Crushed 1tsp
-Himalayan Pink Salt ½ tbs or to taste
-Lemon Juice 2tbs
-Shimla Mirch (Capsicum) chopped 1 medium
-Hari mirchein (Green chillies) chopped 3
-Podina (Mint leaves) chopped handful
-Hara dhania (Fresh coriander) chopped Handful
-Olper’s Cream ½ Cup
Dough:
-Aata (Fine flour) sifted 3 Cups
-Himalayan Pink Salt 1 tsp or to taste
-Cooking oil 2-3 tbs
-Water 1 Cup as required
-Cooking oil 1 tsp
-Cooking oil 1-2 tbs
Directions:
Prepare Mince Filling:
-In a wok, add cooking oil and heat it.
-Add beef mince and crushed ginger garlic, then cook it on low flame until it changes color.
-Add chopped onion, BBQ sauce, crushed cumin, red chili powder, salt, lemon juice and mix it well.
-Cover and cook it on low flame for 5-10 minutes.
-Remove the lid and mix it.
-In the same wok add chopped capsicum, green chillies, mint leaves and fresh coriander.
-Mix it and cook on high flame for 2-3 minutes until mixture dries up.
-Turn off the flame, add cream, mix it well until combined and set it aside.
Prepare Dough:
-Add white flour, pink salt and cooking oil in a bowl.
-Mix them with light hand while gradually adding water as required.
-Knead a smooth dough and grease it with 1 tsp cooking oil.
-Cover and rest it for 15 minutes.
-Knead the dough one more time until it’s smooth.
-Take 90g dough and make a small ball.
-Roll out with the help of rolling pin, add dry flour where needed.
-Spread oil and dry flour then place another roti of the same size. You are required to make 5 rotis with same process and stack them.
-Press it with light hand and gently roll the stack with rolling pin and spread it.
-Now place roti on a preheated griddle, wait for 20-30 seconds then flip, wait for 20-30 seconds and flip again.
-Separate each layer andcover them with kitchen towel to keep them soft.
Assembling:
-Take out 1 roti, add cooked filling in the middle and spread it in triangular shape. Brush slurry (Flour mixed with water) on the corners and fold the paratha in triangle.
-For immediate cooking, add cooking oil on griddle and heat it.
-Place paratha and shallow fry it on low flame until golden brown from both sides, cut in small triangles and serve (makes 6).
Storage:
-In a storage box/dish, layer all triangle parathas with plastic sheets in between.
-Cover them with a cling wrap.
-Malai Qeema parathas can be stored in freezer for up to 3 months.
