Keema Naan Recipe
Keema naan is one of the most popular Pakistani naan bread stuffed with ground meat and baked in Tandoor. You can easily find it on all the street food in Punjab and Amritsar. Ground meat cooked with the flavor of garlic, seasoned with spices and herbs, stuffed in a yeast flatbread, and baked in the oven makes a perfect flavor for naan lovers. Once you will eat, I swear, you will have again and again.
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Servings: 3 Person
Calories: 356kcal
Cost: $1
Equipment
- oven
Ingredients
- Prepare Keema Stuffing
- 300 gms Mutton Mince
- 1 teaspoon Ginger Garlic
- ½ teaspoon Salt
- 1 teaspoon Coriander Powder
- 1 teaspoon Red Chilli Powder
- 1 teaspoon Turmeric Powder
- 1 teaspoon Garam Masala Powder
- 1 glass Water
- 2 teaspoon Oil
- ½ teaspoon Cumin Seeds
- ½ teaspoon Coriander Seeds
- 1 Onion Chopped (medium size)
- 2 teaspoon Fresh Coriander Chopped
- Julienne Ginger – 3×3″
- 2 Green Chilies Chopped
- Naan Dough Ingredients:
- 100 ml Luke Warm Water (Neem Garam Pani)
- 1 teaspoon Sugar
- 2 teaspoon Yeast
- 3 cups All-Purpose Flour (Maida)
- 1 teaspoon Salt
- 1 pinch Baking Soda
- ½ teaspoon Baking Powder
- 1 tablespoon Oil
- 1 tablespoon Yogurt
- 1 tablespoon Milk
Instructions
- Prepare Keema Stuffing:
- In a pan, add mince (keema), salt, red chili powder, turmeric powder, coriander powder, and garam masala.
- Also, add 1 glass of water and mix well.
- Cover and cook for about 25 minutes on low medium heat to tender the meat and evaporate water.
- After 25 minutes, add oil (2 Tsand heat it up.
- Place cumin seeds (1 Tsand coriander seeds. Saute for a few seconds.
- Now add chopped onion, fresh coriander, julienne ginger, and chopped green chilies.
- Mix all the ingredients.
- Cover for 5 minutes on low heat.
- Cool it down before stuffing.
- Naan Dough Preparation:
- In a bowl, add lukewarm water, sugar, and yeast. Mix well!
- Cover the bowl for 10 minutes to activate the yeast.
- After 10 minutes, add baking soda, baking powder, salt and oil.
- Sieve All purpose flour (Maida).
- Also, add yogurt and mix well.
- Knead. And make a soft dough.
- Make a layer of oil at the top.
- Cover the bowl for 2 hours to rise the dough. Keep the dough bowl in a warm place.
- After 2 hours, punch the dough and knead.
- Start Naan Making:
- As the dough rise, distribute the dough in small portions.
- Roll the dough to make a small ball.
- Now, roll it on a board to make round roti.
- Place some keema stuffing at the mid of rolled roti.
- Now twist the roti from edges as shown in the video.
- Make a ball, dust in flour and give a flat shape using a hand.
- Give it a shape of big naan using hand.
- Press the sides of the edges to give an actual naan shape.
- Now prick the middle part of naan using hands.
- Brush the milk over the naan top.
- Sprinkle some sesame seeds.
- Bake in Oven:
- Preheat the oven at 180 degrees or Gas Mark 4.
- Grease the oven tray and place butter paper at the bottom.
- Now brush some oil on butter paper.
- Place naans on it.
- Bake at 180 degrees for 10 to 12 minutes.
- After 12 minutes the naan will get ready.
- Serve with green chutney.
- Cook Keema Naan on Tawa (Skillet)
- To cook the keema naan on tawa. Preheat the tawa. Place the naan on tawa and let it cook from the downside on medium heat. Now flip it with the help of a tong to cook from another side. As it starts to get brown then apply butter at the top part of the naan. Now it's ready to serve!
Video
Notes
- Before stuffing in naan, make sure the keema is dry otherwise it may break the naan or the naan become soggy after baking.
- Too much stuffing can break the naan.
- Naan dough should be well settled. Resting time should be around 2 hours and more. Overnight can bring the best result.
- Always place naan to bake in preheated oven.
- Apply butter or ghee after baking as it will make the naan more soft and chewy for a long time.
- Follow the baking time otherwise, the naan will be hard.
Nutrition
Serving: 1naan | Calories: 356kcal