Name: Keema ke Pooray
Prep time: 40 min
Cook time: 1 h
Total time: 1 h 40 min
Yield: 15-20 Pooray

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Keema ke Pooray

Keema ke Pooray are one of the specialty of Ramadan. You can make these whenever you like but in Ramadan its a must. Its similar to Keemay ki Kachori that you can find in markets but its homemade, safe and clean and you can enjoy it anytime you want because you can freeze it for later use.

Recipe submitted by: Shabana Mateen

Ingredients

For Mince
500g minced meat chicken/mutton/beef (Keema)
1 tablespoon red chili powder
2 onions chopped
1 teaspoon turmeric powder
1 teaspoon cumin seeds
1 teaspoon coriander powder
Salt to taste
2 tablespoon garlic paste
2-3 tablespoon oil and more for frying
Fresh coriander leaves chopped
For Dough
1kg flour
1/2 tablespoon salt
1 cup water
1/2 cup Desi Ghee (purified butter)

Steps

For Mince
Step 1
Take oil in a pot and fry onions in it till it become golden brown.
Step 2
Add garlic and fry and then add keema and all ingredients and fry for a minute and then cook on low flame until its done. Keema should be very dry when its done.
Step 3
Add coriander leaves in it.
For Dough
Step 1
Add all ingredients in a bowl and mix it well.
Step 2
Make a dough and set it aside for 30 minutes.
Filling and Frying
Step 1
Combine desi ghee and some flour and set it aside for 30 minutes.
Step 2
Make small sized dough balls and flatten them with rolling pin and roll them in rectangular shape.
Step 3
Now spread one tablespoon mixture of Ghee on the rectangle and put it aside and make all rectangles like this.
Step 4
pull the edges of the dough to wrap the Keema filling like a ball and press it till it lay little bit flat and matches the size of your palms.
Step 5
Deep fry it on low heat. You can freeze the rest for later use.