Combine all the ingredients except for the cooking oil and knead it well for 10 min. till it becomes soft and smooth dough.
Cover the dough and let it rest for 35 min
Divide the dough in 13 balls. Cover & let it rest for 5 min. For Assembly
Add National Iodized Salt, if required. In a sauce pan put the minced beef, onion, National Ginger Paste, National Garlic Paste, & National Sabzi Masala.
Add to it half a cup of water.
Cook with the lid covered for about 15 minutes on a low heat till all the moisture dries out.
Once dry, cool it down to room temperature and add green chili, fresh coriander, spring onions and grated cheddar cheese. Gently press the dough from center towards the edge to eliminate any air-pockets.
Fry on the heated tawa, using a little ghee till its golden in color from both sides.
Heat a tawa ( pan ) at medium heat.
Roll out two dough balls to form circles, each about 6 inches in diameter.
Put a thick layer of the Qeema Filling on one dough circle.
Dampen the edges with a little water using your finger and place the other rolled-out dough circle on top. Press and seal the edges together, making sure there are no gaps.