Qeema Pockets

Mouth watering Qeema pockets recipe to impress your guests.

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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)


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).

Recipe By: Kanwal Mohsin

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