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Recipes >> Roti, Naan, Bread, Paratha Recipes > Roti ka Haleem by Chef Zubaida Tariq

Roti ka Haleem

Roti ka Haleem
Prep Time
30 Mins
Cook Time

1 Hr

6 - 8
It is a simple recipe of haleem, you dont require lentils, neither grains. You just need leftover chappatis, a chick peas can some spices and there you are done with easiest haleem. Try this and enjoy delicious haleem with your family.
Viewed: 14865
Source:  Chef Zubaida Tariq
5 Ratings
3 out of 5 stars
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  • Roti 8
  • Chick peas boiled 1 cup
  • Beef ½ kg
  • Red chilli powder 1 ½ tbsp
  • Turmeric powder 1 tsp
  • Ginger garlic paste 1 ½ tbsp
  • Salt as required
  • Onion 3
  • Garam masala 1 tsp
  • Yogurt 1 cup
  • For Baghar:
  • Oil 2 cups
  • Onions 2 (sliced)
  • All spice powder 1 tbsp
  • Side masala:
  • Green coriander 1 bunch (chopped)
  • Mint 1 bunch (chopped)
  • Green chilli 8 (finely sliced)
  • Ginger julienne
  • Lemon 4 (cut in wedges)
  • Brown Onion 2

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Cooking Directions

  1. In a large Skillet add beef, onion, ginger garlic paste, red chilli powder, turmeric, garam masala, salt and 3 cup of water and allow to cook.

  2. Soak rotis in hot water for 10 minutes and then drain.

  3. In blender add soaked roti and boiled chick peas, blend and make a fine paste.

  4. When meat tenders, add yogurt, roti and chick peas paste and cook on low flame.

  5. Cook till all the ingredients incorporates well.

  6. Now in a pan heat oil, fry onions till golden, add all spice powder and immediately pour over Haleem.

  7. Serve hot with side masala.

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