# Malai Qeema Triangle Paratha

A perfect make-and-freeze recipe for suhoor or iftar, packed with flavorful qeema and rich goodness.

- Servings: 6 servings
- Total time: 3 min
- Cuisine: Indian
- Category: Sauce & Condiment
- Language: en

## Ingredients

- 3 tbs Cooking oil
- 800 g Qeema (Beef Mince)
- 1.5 TBS Adrak Lehsan (Ginger Garlic)
- 1 large Pyaz (Onion)
- 3 tbs BBQ Sauce
- 0.5 tbs Zeera (Cumin seeds)
- 1 tsp Lal mirch powder (Red chilli powder)
- 1 tsp Kali mirch (Black pepper)
- 0.5 tbs Himalayan Pink Salt
- 2 tbs Lemon Juice
- 1 medium Shimla Mirch (Capsicum)
- 3 Hari mirchein (Green chillies)
- 1 handful Podina (Mint leaves)
- 1 handful Hara dhania (Fresh coriander)
- 0.5 Cup Olper’s Cream
- 3 Cups Aata (Fine flour)
- 1 tsp Himalayan Pink Salt
- 2 tbs Cooking oil
- 1 Cup Water
- 1 tsp Cooking oil
- 1 tbs Cooking oil

## Instructions

1. In a wok, add cooking oil and heat it.
2. Add beef mince and crushed ginger garlic, then cook it on low flame until it changes color.
3. Add chopped onion, BBQ sauce, crushed cumin, red chili powder, salt, lemon juice and mix it well.
4. Cover and cook it on low flame for 5-10 minutes.
5. Remove the lid and mix it.
6. In the same wok add chopped capsicum, green chillies, mint leaves and fresh coriander.
7. Mix it and cook on high flame for 2-3 minutes until mixture dries up.
8. Turn off the flame, add cream, mix it well until combined and set it aside.
9. Add white flour, pink salt and cooking oil in a bowl.
10. Mix them with light hand while gradually adding water as required.
11. Knead a smooth dough and grease it with 1 tsp cooking oil.
12. Cover and rest it for 15 minutes.
13. Knead the dough one more time until it’s smooth.
14. Take 90g dough and make a small ball.
15. Roll out with the help of rolling pin, add dry flour where needed.
16. 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.
17. Press it with light hand and gently roll the stack with rolling pin and spread it.
18. Now place roti on a preheated griddle, wait for 20-30 seconds then flip, wait for 20-30 seconds and flip again.
19. Separate each layer and cover them with kitchen towel to keep them soft.
20. 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.
21. For immediate cooking, add cooking oil on griddle and heat it.
22. Place paratha and shallow fry it on low flame until golden brown from both sides, cut in small triangles and serve (makes 6).

## Equipment

- wok
- rolling pin
- griddle
- knife

## Source

- Original video: https://youtu.be/KhV0-W24YqM?si=kGPiPv3IbajdZGal
- Recipe page: https://www.cliprecipe.com/recipe/5d278c67-f3af-40cd-9f8c-57987aae1890
- Extracted: 2025-01-30

Extracted from the video by Clip Recipe (https://www.cliprecipe.com). Quantities and steps are as stated or shown in the video. Site guide for agents: https://www.cliprecipe.com/llms.txt