Keema Naan Recipe
Keema Naan is a unique Pakistani and Indian naan filled with keema (minced beef), it's like a soft, fluffy, thick roti, chapati, or paratha that gives a more tenderizing taste. The Keema naan even becomes more palatable with chutney and tomato ketchup.
Ingredients
- 1 Cup flour
- 1.5 tbsp Yeast
- 0.5 kg Keema
- 1 tbsp Sesame seeds
- 1 Cup Oil (half for Keema and half for dough)
- 1 Chopped onion
- 1 tbsp Garlic paste
- ½ tbsp Ginger paste
- Coriander
- 2 Green Chillies
- 1 tbsp Turmeric powder
- 1 tbsp Red chili powder
- 1 tbsp Salt
- 1 tbsp Cumin powder
- 10 Black peppers
- 1 tbsp Coriander powder
- ½ tbsp Crushed red chili
- ½ tbsp Ajwain (Carom seeds)
- 1 Egg
- 3 tbsp Milk
Instructions
Prepare The Dough
- To begin, create the dough by combining flour, salt, oil, and yeast in a mixing bowl. Mix until the dough becomes consistent, like a mud ball. Now Cover and let it rest for a minimum of 2 hours.
Cook The Keema (Ground Beef)
- Heat oil in a frying pan, add chopped onions, sauté until golden. Add garlic and ginger paste for aroma and a splash of water to prevent burning. Stir for a minute on medium heat.
- Add Keema (ground beef), stir it and let it simmer for 2 minutes. Toss all ground spices (turmeric, red chili, coriander, cumin, black pepper, crushed red chili, and salt). Add a small amount of water to prevent the spices from sticking.
- Lastly, add the coriander and green chilies to improve the flavor and texture. Simmer on a medium flame for one minute.
Stuffing The Dough:
- Roll the Dough: Divide the rested dough into three sections and roll each dough ball gently.
- Egg Mix: Mash an egg with three tablespoons of milk in a bowl. We will use this mashed egg for layering before filling the Keema.
- Stuffing: Baste rolled dough with egg, use an oil brush, add cooking oil for flavor, and place Keema filling. Close the dough by pinching it from all sides.
- Rolling: Use a rolling pin to roll the dough; apply gentle force to avoid holes in the dough. Fill any holes with extra dough.
- Rolling: Use a rolling pin to roll the dough; apply gentle force to avoid holes in the dough. Fill any holes with extra dough.
- Griddle: Heat the oil on the griddle, toss the naan, wait until golden, flip, and cook the other side.
- Oven Method: First, brown one side on the grill, then transfer it to the oven for 5 minutes at high heat.
Video
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