Ingredients:
Pocket Dough:
- Maida (All-purpose flour) 2 Cups
- Cheeni (Sugar) 1 & ½ tbs
- Khameer (Instant yeast) 1 tbs
- Dahi (Yogurt) 1 tbs
- Namak (Salt) 1 tsp
- Oil 2 tbs
- Pani (Water) Warm as required
Qeema stuffing:
- Oil 2 tbs
- Pyaz (Onion) chopped 2
- Beef qeema (Beef mince) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch (Red chili) Crushed 1 & ½ tsp
- Dhania (Coriander seeds) Crushed 1 & ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Garam masala powder (Whole spice powder) 1 & ½ tsp
- Hari mirch (Green chili) finely chopped 1 tsp
- Hara dhania (Coriander leaves) as required
- Podina (Mint leaves) as required
Assembling & Baking:
- Pani (Water)
- Anda (Egg) beaten 1
- Kalonji (Nigella seeds)
Directions:
For Pocket Dough:
In bowl,add all-purpose flour,sugar,instant yeast,yogurt,salt,oil and mix well.
Gradually add water and knead until smooth dough is formed,cover and let it rest for 30 minutes.
For Qeema Stuffing:
In wok,add oil and onion,fry until golden brown.
Add beef mince and cook until mince changes color.
Add ginger garlic paste and mix well,add red chili crushed,coriander seeds,black pepper powder, salt,whole spice powder and mix well.
Add green chili,coriander leaves,mint leaves and mix well,let it cool.
For Assembling & Baking:
Take a dough and kneads it again,sprinkle all-purpose flour and knead dough again.
Take a small dough and make a ball,roll out with the help of rolling pin,add mince filling in the center, apply water at the edges.
Place another roll-out dough on top,press gently and cut with the help of cookie cutter.
On baking tray,place butter paper and put the stuffed dough on baking dish,egg wash and sprinkle nigella seeds.
Bake in pre-heated oven at 200 C until golden color appears (15-20 minutes).
Ajza:
Pocket Dough:
- Maida (All-purpose flour) 2 Cups
- Cheeni (Sugar) 1 & ½ tbs
- Khameer (Instant yeast) 1 tbs
- Dahi (Yogurt) 1 tbs
- Namak (Salt) 1 tsp
- Oil 2 tbs
- Pani (Water) Warm as required
Qeema stuffing:
- Oil 2 tbs
- Pyaz (Onion) chopped 2
- Beef qeema (Beef mince) ½ kg
- Adrak lehsan paste (Ginger garlic paste) 1 tbs
- Lal mirch (Red chili) Crushed 1 & ½ tsp
- Dhania (Coriander seeds) Crushed 1 & ½ tsp
- Kali mirch powder (Black pepper powder) ½ tsp
- Namak (Salt) ½ tsp or to taste
- Garam masala powder (Whole spice powder) 1 & ½ tsp
- Hari mirch (Green chili) finely chopped 1 tsp
- Hara dhania (Coriander leaves) as required
- Podina (Mint leaves) as required
Assembling & Baking:
- Pani (Water)
- Anda (Egg) beaten 1
- Kalonji (Nigella seeds)
Directions:
For Pocket Dough:
Bowl mein maida,cheeni,khameer,dahi,namak aur oil dal ker ache tarhan mix ker lein.
Thora thora ker ka pani shamil karein aur ghond ker dough tayyar ker lein,dhak ker 30 minutes kliya rakh dein.
For Qeema Stuffing:
Karhai mein oil aur pyaz dal dein,golden brown hunay tak fry ker lein.
Beef qeema shamil karein aur qeema ka rang tabdeel hunay tak paka lein.
Adrak lehsan paste dal ker ache tarhan mix karein,lal mirch crushed,dhania,kali mirch powder,namak aur garam masala powder dal ker ache tarhan mix ker lein.
Hari mirch,hara dhania aur podina dal ker ache tarhan mix karein aur thanda ker lein.
For Assembling & Baking:
Dough ko dubara ghond lein,maida chirak ker dough ko ghond lein.
Chota dough la ker ball bana lein,rolling pin ki madad sa bail lein,qeema filling ko bech mein rakh dein aur edges per pani laga lein.
Upper sa dosri dough rakh dein,halka sa press karein aur cookie cutter ki madad sa cut ker lein.
Baking dish per butter paper rakh dein,stuffed dough rakh ker egg wash karein aur kalonji dal dein.
Pre-heated oven mein 200 C per golden color anay tak bake ker lein (15-20 minutes).
