Snacks

Keema Bharay Aloo

18 Aug
Jump to Recipe Print Recipe

Keema Bharay Aloo

Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Cuisine Pakistani
Servings 8

Ingredients
  

  • 1 kg Mincemeat
  • Salt and pepper to taste
  • A little pomegranate seed
  • 1 1/2 kg Potatoes
  • 1 nos Onion
  • 1 cup Ghee
  • 6 tbsp Gram flourĀ 

Instructions
 

  • Scoop out the inner pulp of the potato with a sharp knife
  • Take care that the edges of the sides of the potato remain thick, that is, you should peel the pulp and hollow it out from the inside.
  • Finely chop the onion and fry it in ghee
  • Add salt, pepper, pomegranate seeds to this onion and fry well until the water dries up and leave the ghee, then take it off the stove and let it cool.
  • Now fill the hollow potatoes with the mince mixture
  • Add a little salt and pepper to the besan and make a thick paste
  • After stuffing the keema in the potato, place the besan on the mouth of the potato so that the keema cannot come out
  • Heat ghee in a pan and fry the potatoes in it
  • When the potatoes turn red, take them out
  • Serve them with a salad, they will be quite tasty

Ł‚ŪŒŁ…Ū ŲØŚ¾Ų±Ū’ Ų¢Ł„Łˆ

Print Recipe
Prep Time 20 minutes
Cook Time 55 minutes
Total Time 1 hour 15 minutes
Cuisine Pakistani
Servings 8

Ingredients
  

  • Ā Ł‚ŪŒŁ…Ū Ų§ŪŒŚ© Ś©Ł„Łˆ
  • Ā Ł†Ł…Ś© Ų§ŁˆŲ± Ł…Ų±Ś† Ų­Ų³ŲØ Ų°Ų§Ų¦Ł‚Ū
  • Ā Ų§Ł†Ų§Ų± ŲÆŲ§Ł†Ū ŲŖŚ¾ŁˆŚ‘Ų§ Ų³Ų§
  • Ā Ų¢Ł„Łˆ ŚˆŪŒŚ‘Ś¾ Ś©Ł„Łˆ
  • Ā Ł¾ŪŒŲ§Ų² Ų§ŪŒŚ© Ų¹ŲÆŲÆ
  • Ā ŚÆŚ¾ŪŒ Ų§ŪŒŚ© Ł¾Ų§Ų¤
  • Ā ŲØŪŒŲ³Ł† Ś©Ś¾Ų§Ł†Ū’ Ś©Ū’ Ś†Ś¾ Ś†Ł…Ś†

Instructions
 

  • ŲŖŪŒŲ² Ł†ŁˆŚ©ŪŒŁ„Ū’ Ś†Ų§Ł‚Łˆ Ų³Ū’ Ų¢Ł„Łˆ Ś©Ų§ Ų§Ł†ŲÆŲ±ŁˆŁ†ŪŒ ŚÆŁˆŲÆŲ§ Ł†Ś©Ų§Ł„ Ł„ŪŒŚŗ
  • Ų®ŪŒŲ§Ł„ Ų±Ś©Ś¾ŪŒŚŗ Ś©Ū Ų¢Ł„Łˆ Ś©Ū’ Ų§Ų·Ų±Ų§Ł Ś©Ų§ Ś©Ł†Ų§Ų±Ū Ł…ŁˆŁ¹Ų§ ŲØŲ§Ł‚ŪŒ Ų±ŪŪ’ ŪŒŲ¹Ł†ŪŒ Ų¢Ł¾ Ų§Ų³ Ś©Ų§ ŚÆŁˆŲÆ Ų§Ł†Ś©Ų§Ł„ Ś©Ų± Ų§Ų³Ū’ Ų§Ł†ŲÆŲ± Ų³Ū’ Ś©Ś¾ŁˆŚ©Ś¾Ł„Ū’ Ś©Ų± Ł„ŪŒŚŗ
  • Ł¾ŪŒŲ§Ų² ŲØŲ§Ų±ŪŒŚ© Ś©Ų§Ł¹ Ś©Ų± ŚÆŚ¾ŪŒ Ł…ŪŒŚŗ ŲØŲ§ŲÆŲ§Ł…ŪŒ Ś©Ų± Ł„ŪŒŚŗ
  • Ų§Ų³ Ł¾ŪŒŲ§Ų² Ł…ŪŒŚŗ Ł‚ŪŒŁ…Ū Ł…ŪŒŚŗ Ł†Ł…Ś©ŲŒ Ł…Ų±Ś†ŲŒ Ų§Ł†Ų§Ų± ŲÆŲ§Ł†Ū Ų“Ų§Ł…Ł„ Ś©Ų± Ś©Ū’ Ų®ŁˆŲØ ŲØŚ¾ŁˆŁ†ŪŒŚŗ ŪŒŪŲ§Śŗ ŲŖŚ© Ł¾Ų§Ł†ŪŒ Ų®Ų“Ś© ŪŁˆ Ų¬Ų§Ų¦Ū’ Ų§ŁˆŲ± Ł‚ŪŒŁ…Ū ŚÆŚ¾ŪŒ Ś†Ś¾ŁˆŚ‘ ŲÆŪŒŚŗ ŲŖŁˆ Ś†ŁˆŁ„ŪŪ’ Ų³Ū’ Ų§ŲŖŲ§Ų± Ś©Ų± Ł¹Ś¾Ł†ŚˆŲ§ Ś©Ų± Ł„ŪŒŚŗ
  • Ų§ŲØ Ś©Ś¾ŁˆŚ©Ś¾Ł„Ū’ Ų¢Ł„ŁˆŲ¤Śŗ Ł…ŪŒŚŗ Ł‚ŪŒŁ…Ū’ Ś©Ų§ Ų¢Ł…ŪŒŲ²Ū ŲØŚ¾Ų± ŪŒŚŗ
  • ŲØŪŒŲ³Ł† Ł…ŪŒŚŗ ŲŖŚ¾ŁˆŚ‘Ų§ Ų³Ų§ Ł†Ł…Ś© Ł…Ų±Ś† Ł…Ł„Ų§ Ś©Ų± ŚÆŲ§Ś‘Ś¾Ų§ ŚÆŲ§Ś‘Ś¾Ų§ ŚÆŚ¾ŁˆŁ„ Ł„ŪŒŚŗ
  • Ų¢Ł„Łˆ Ł…ŪŒŚŗ Ł‚ŪŒŁ…Ū ŲØŚ¾Ų±Ł†Ū’ Ś©Ū’ ŲØŲ¹ŲÆ ŲØŪŒŲ³Ł† Ų¢Ł„Łˆ Ś©Ū’ Ł…Ł†Ū Ł¾Ų± Ł„ŚÆŲ§ ŲÆŪŒŚŗ ŲŖŲ§Ś©Ū Ł‚ŪŒŁ…Ū ŲØŲ§ŪŲ± Ł†Ū Ł†Ś©Ł„ Ų³Ś©Ū’
  • Ś©Ś‘Ų§ŪŪŒ Ł…ŪŒŚŗ ŚÆŚ¾ŪŒ ŚÆŲ±Ł… Ś©Ų± ŪŒŚŗ Ų§ŁˆŲ± Ų§Ų³ Ł…ŪŒŚŗ Ų¢Ł„ŁˆŲ¤Śŗ Ś©Łˆ ŲŖŁ„ Ł„ŪŒŚŗ
  • Ų¬ŲØ Ų¢Ł„Łˆ Ų³Ų±Ų® ŪŁˆ Ų¬Ų§Ų¦ŪŒŚŗ ŲŖŁˆ Ł†Ś©Ų§Ł„ Ł„ŪŒŚŗ
  • Ų§Ł† Ś©Łˆ Ų³Ł„Ų§ŲÆ Ś©Ū’ Ų³Ų§ŲŖŚ¾ Ł¾ŪŒŲ“ Ś©Ų± ŪŒŚŗŲŒ Ś©Ų§ŁŪŒ Ł„Ų°ŪŒŲ° ŪŁˆŚŗ ŚÆŪ’
Newer Baked Potatoes
Back to list
Older Aloo Mutter

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating