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Delicious Mazedaar Street Style Lacha Qeema Paratha Recipe
If you’re on the lookout for a flavorful, satisfying, and indulgent dish, look no further than the Mazedaar Lacha Qeema Paratha. This delightful street food, popular across the subcontinent, combines flaky, layered parathas with spiced minced meat (qeema) for an irresistible culinary experience. This recipe, inspired by renowned food enthusiasts Nazneen, Mintoolive, Aliveer, and Fiazbhai, will guide you through crafting this street-style delicacy right at home.
Ingredients
For the Lacha Paratha:
- 2 cups all-purpose flour (maida)
- 1 tsp salt
- Water (as needed)
- Ghee or oil (for layering and frying)
For the Qeema Filling:
- 500 grams minced meat (beef, mutton, or chicken)
- 1 large onion, finely chopped
- 2-3 green chilies, chopped
- 1 tbsp ginger-garlic paste
- 1 tsp cumin seeds
- 1 tsp coriander powder
- 1 tsp red chili powder (adjust according to taste)
- ½ tsp turmeric powder
- Salt (to taste)
- Fresh coriander leaves, chopped (for garnishing)
Instructions
Step 1: Prepare the Qeema
- Heat oil: In a pan, heat 2 tablespoons of ghee or oil over medium heat.
- Sauté onion: Add the chopped onions and sauté until golden brown.
- Add spices: Stir in the ginger-garlic paste, green chilies, cumin seeds, and the various spice powders (red chili, turmeric, and coriander). Cook for a couple of minutes until the spices are fragrant.
- Cook minced meat: Add the minced meat to the pan. Mix well and cook until the meat is browned and fully cooked, breaking it up with a spoon. Adjust the salt to taste and garnish with fresh coriander leaves. Remove from heat and let cool.
Step 2: Make the Lacha Paratha
- Prepare the dough: In a mixing bowl, combine the all-purpose flour and salt. Gradually add water and knead until you form a soft dough. Cover it with a damp cloth and let it rest for about 30 minutes.
- Divide and roll out: Divide the dough into equal-sized balls. Take one ball, roll it out into a thin circle using a rolling pin.
- Layering: Spread a thin layer of ghee over the rolled-out dough. Dust it lightly with flour, then fold it like a fan or accordion. Roll it up into a spiral and flatten it gently. This process creates the layers.
- Final rolling: Roll the spiral gently into a round shape, about 8-10 inches in diameter, ensuring you don’t flatten the layers too much.
Step 3: Cook the Lacha Qeema Parathas
- Heat the pan: Preheat a tawa or non-stick pan over medium heat. Place the rolled-out paratha onto the hot surface.
- Fry: Cook for a minute, then flip. Brush the top with ghee and cook until golden brown and crispy, about 2-3 minutes on each side. Repeat this process for each paratha.
- Stuffing: Once cooked, spread a portion of the prepared qeema over half of the paratha, then fold it over and press lightly.
Step 4: Serve
Serve the Mazedaar Lacha Qeema Paratha hot with a side of tangy yogurt, mint chutney, or pickles. This dish is perfect for brunch, lunch, or a fulfilling dinner.
Tips for Perfect Lacha Qeema Parathas
- Dough consistency: Ensure your dough is soft and pliable for the best layering.
- Resting time: Allow the dough to rest, which helps in achieving flakiness.
- Ghee or oil: The quality of ghee or oil significantly impacts flavor and crispiness. Use good quality.
Conclusion
Indulging in a Lacha Qeema Paratha is like taking a bite of street food paradise. With the aromatic spices and flaky layers, it’s a dish that’s sure to impress family and friends. Follow this recipe, and you’ll not only savor the delightful taste but also enjoy the process of making something spectacular from scratch. Bon appétit!
