Directions
Mix sugar, and yeast in warm milk or water and leave for 6 to 7 minutes.
Add all remaining ingredients to flour and mix. Add this mixture to the yeast mixture, knead well, and add water if needed.
Knead for 10 minutes at least for good pide, brush with oil and leave for 30 minutes or until it has risen in a warm place. You may cover it with a damp kitchen towel.
In a wok, add oil and National Ginger Garlic Paste and sauté for a minute.
Add in minced chicken and mix until it changes its color.
Now add in blended tomato + onions and National Chatkharedar Sabzi Masala.
Mix until the chicken is done and then add tomato paste and kachnar.
Mix well and keep on dam on low heat for 5 to 7 minutes only.
Then mix for 1 minute and finally turn off the heat once it's done. Keep aside or let it cool for a while.
Meanwhile preheat the oven on 230°C
Now divide the dough into two equal parts
Make oval-shaped long roti of 1/2 cm thickness. It should not be too thick.
Spread qeema kachnar over but leave sides of 1/2 inches empty.
Then seal from both edges and turn from middle edges like a boat
Brush the edges with oil, drizzle some National Ketchup and Sesame seeds on top and bake for 15 to 20 minutes or until crispy and brown edges appear.
Enjoy with National Ketchup or National Chili Garlic Sauce.
