Keema Naan Recipe - Yummy Traditional

Keema Naan Recipe

                     
stuffed-keema-naan-recipe-with-step-by-step-photos

Stuffed Keema Naan | Keema Naan || How to make stuffed keema naan with step by step photos

Stuffed keema naan is a popular type of bread from Pakistani cuisine, such a delicious and spiced stuffed bread and is majority enjoyed with different variations of veggies, daal or meat of their choice
Keema naan is an absolutely delicious recipe, this is something I cook perhaps once or twice a year but whenever I do it’s an absolute treat_ Keema Naan wins major points because is a complete meal in itself. However, it is totally elevated when served alongside green chutney or onion salad
If you’re feeling fancy, serve it with some fat potato chips and an ice-cold Coke and call it a day
The recipe for the keema I am using for this is pretty much the same as my chapli kabab keema mixture_I find this recipe has the perfect balance of spices and didn’t need any improvements. If you want a spin on things, feel free to add some chopped mint or any additional spice you would usually, use in your own families' standard keema recipe.
                       


Usually, people used cooked mince for stuffing naan but here I had  experiment before the month of Ramadan to make naan with raw marinated mince, trust me I never had in my life such a juicy and mouthwatering naan, don’t understand that I am praising myself from my tongue
I am telling that outcome which I got after preparing keema naan, you will also feel like that thus, need to try accordingly to my recipe
Don’t make a difference that either you are making naan in the oven or tawa or using both methods tawa+oven_ but if your naan dough or filling isn't prepared very well your naan won’t give you desirable taste
This keema stuffing can be used in samosa, sandwich or spaghetti as well as you can check out naan dough recipe on my blog
                   
stuffed-keema-naan-recipe


Should You Use an Oven or Pan for Cooking Naan?
  1. Traditionally Naans are baked in a super hot clay oven. Obviously, we don’t have access to those (if you do, lucky you! Use that!) therefore we’re left with two options: our regular home oven or our stove-top.
  2. Typically recipes ask you to first cook your Naan on a pan on the stove-top and once it has cooked from the bottom, transfer it to the oven. The oven method leads to more even browning – I’ve used this method for the photographs taken in this post.
  3. If you don’t have an oven though, it’s totally fine to cook your Naan entirely on a pan on top of your stove-top. You can essentially cook it the way you’d cook a roti, on your tawa. Cooking on the pan leads to less even browning, but it is quicker and more efficient than the oven method.
  4. In terms of flavor, I’m inclined to say there isn’t much of a difference between both ways

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Recipe Tips:
  1. To make the perfect soft naan first we required the soft dough
  2. The more you knead soft the dough that much you get the perfect naan
  3. The mince should be dry as moist minced can tear your naan or may turn to soggy
  4. Each naan dough ball weight should be between 150-200g because less than 150g dough makes your naan stiff  
  5. Filling quantity should 25% less as more filling may come out of the dough due to overfilling     
  6. If you are cooking the naan just in the oven so take care of timing to bake the naan as keeping in the oven for a long time will make your dough hard

keema-naan


To make this recipe firstly we will need of preparing naan dough,To it can follow my naan dough recipe or dough can be kneaded of your method
                  
naan-dough


Peel the onion and finely grate them then squeeze it by keeping in the muslin cloth
                            
squeeze-the-grated-onion


Chop coriander and green chilies as well
                    
chop-coriander-leaves


Collect all whole spices for roasting
                 
whole-spices


Put the coriander seeds, pomegranate seeds, cumin seeds, black peppercorn and fennel seeds in the pan and dry roast them together on low flame for a minute, then coarsely ground them in the grinder or mortar
                      
dry-roast-whole-spices


Whisk the egg yolk and milk together for washing on top of naan set aside 
                                     
whisk-the-egg-tolk-and-milk

Add crushed red chili flakes, salt, roasted and ground masala powder along with garam masala.Mix them together set aside

                             
mix-spices-together


Take the mixing bowl and put the mince in the bowl
Next, combine ginger garlic paste, lemon juice, keema masala powder grated squeezed onion, chopped coriander leaves and green chilies.Stir to combine them well with the help of fingers_Knead the mince as the dough
                              
add-spices-to-the-keema


Leave it to in the refrigerator for 2 hours
                                 
keep-in-the-fridge


Punch the dough again for a minute to remove excess air_Dust the flour on the working slab_Next, shift the dough onto the working slab
                        
punch-the-dough


Divide the naan dough into 4 portions
                   
divide-the-dough


Shape the dough balls of each portion_Leave it to rest the dough balls by covering a damp cloth for 30 minutes

                       
shape-the-dough-balls



Grease the working surface with drops of oil then
                
grease-the-surface


Dough balls are ready to roll out
                       
dough-balls-are-ready

Mix keema filling again before stuffing
                      
mix-keem-filling-again


Take one portion and roll it out till it’s about the size of your hand
Using a spoon, load in the keema filling_Spread the filling over the rolled dough ball by leaving around the ½ inch edges
Using your fingers, begin to pinch in the sides of the dough towards the center whilst at the same time pinching all the sides together at the center, as shown in the images below 
                               
stuff-the-naan


Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand.
                
seal-the-naan-dough


Give it to a naan shape by pressing with a light hand until your desired size_Try to avoid having the keema rip through the dough. If small holes appear, you can cover them by using some additional dough.
                     
give-it-to-naan-shape


Pierce the naan with the help of a fork
                        
pierce-the-naan


Place the stuffed naan on the tray and cover it for rising further for 10 minutes
                           
cover-the-naan-again-for-10-minutes


In meantime preheat the tawa on medium-low flame, The other hand switch on the oven at 250 C 
                            
preheat-the-tawa




Transfer the raw naan onto the preheated tawa
                        
put-the-naan-on-tawa


Cook naan for a few moments on medium-low until the bottom forms a brown skin
               
cook-naan-from-the-base


Shift the naan onto the baking tray,Brush some egg wash on top
                     
apply-some-egg-wash-on-top-of-naan


Sprinkle some sesame seeds over naan
                     
sprinkle-some-sesame-seeds-over-naan


Then transfer to a preheated oven.And bake at 230C for 5 minutes on the top rack of the oven
                   
bake-in-the-oven


Take out the keema naan
                         
take-out-the-naan-of-the-oven


Brush with egg wash immediately after taking out of the oven
                     
brush-the-naan-with-butter


Cover again with the kitchen napkin
                
cover-the-naan-again


Keema naan is ready to serve
                 
keema-naan-is-ready-toserve


You can see in the image below,How is looking beautifully golden brown on top and back and yummy inside
             
you-can-see-in-the-picture


Transfer to the serving tray/plate_Serve hot with tea
               
serve-hot-the-naan






Stuffed Keema Naan is a popular type of bread from Pakistani cuisine, such a delicious and spiced stuffed bread and is majority enjoyed with different variations of filling...

Ingredients for mince:
  1. 800g,beef/mutton/lamb/chicken mince
  2. 1 large-sized, onion grated and squeezed
  3. A handful, chopped coriander
  4. 6-7 pcs, green chilies chopped
  5. 1 tbsp, homemade ginger garlic
  6. 2 tbsp, lemon juice
For roasted spices:
  1. 1 1/2 tbsp, coriander seeds
  2. 1 ½ tbsp, pomegranate seeds
  3. 1 tsp, black peppercorn
  4. ½ tsp, fennel seeds
  5. 1 tsp, cumin seeds
For powder spices:
  1. 1 tbsp, crushed red chilies
  2. 1 tsp, salt
  3. 1 tsp,garam masala powder
Other ingredients:
  1. 600g, naan dough
  2. 1 yolk
  3. 2 tbsp, milk
  4. Sesame seeds
  5. Melted butter
How to make the keema naan?
  1. To make this recipe firstly we will need of preparing naan dough
  2. To it can follow my naan dough recipe or dough can be kneaded of your method
  3. Peel the onion and finely grate them then squeeze it by keeping in the muslin cloth
  4. Chop coriander and green chilies as well
  5. Put the coriander seeds, pomegranate seeds, cumin seeds, black peppercorn and fennel seeds in the pan and dry roast them together on low flame for a minute, then coarsely ground them in the grinder or mortar
  6. Whisk the egg yolk and milk together for washing on top of naan set aside
  7. Add crushed red chili flakes, salt, roasted and ground masala powder along with garam masala
  8. Mix them together set aside
  9. Take the mixing bowl and put the mince in the bowl
  10. Next, combine ginger garlic paste, lemon juice, keema masala powder grated squeezed onion, chopped coriander leaves and green chilies
  11. Stir to combine them well with the help of fingers
  12. Knead the mince as the dough
  13. Leave it to in the refrigerator for 2 hours
  14. Punch the dough again for a minute to remove excess air
  15. Dust the flour on the working slab
  16. Next, shift the dough onto the working slab
  17. Divide the naan dough into 4 portions
  18. Shape the dough balls of each portion
  19. Leave it to rest the dough balls by covering the damp cloth for 30 minutes
  20. Grease the working surface with drops of oil then
  21. Take one portion and roll it out till it’s about the size of your hand
  22. Using a spoon, load in the keema filling
  23. Spread the filling over the rolled dough ball by leaving around the ½ inch edges
  24. Using your fingers, begin to pinch in the sides of the dough towards the center whilst at the same time pinching all the sides together at the center, as shown in the images below
  25. Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand.
  26. Give it to a naan shape by pressing with a light hand until your desired size.
  27. Try to avoid having the keema rip through the dough. If small holes appear, you can cover them by using some additional dough.
  28. Pierce the naan with the help of a fork
  29. Place the stuffed naan on the tray and cover it for rising further for 10 minutes
  30. In meantime preheat the tawa on medium-low flame
  31. The other hand switch on the oven at 250 C
  32. Transfer the raw naan onto the preheated tawa
  33. Cook naan for a few moments on medium-low until the bottom forms a brown skin
  34. Shift the naan onto the baking tray
  35. Brush some egg wash on top
  36. Sprinkle some sesame seeds over naan
  37. Then transfer to a preheated oven
  38. And bake at 230C for 5 minutes on the top rack of the oven
  39. Take out the keema naan
  40. Brush with egg wash immediately after taking out of the oven
  41. Cover again with the kitchen napkin
  42. Keema naan is ready to serve
  43. You can see in the image below
  44. How is looking beautifully golden brown on top and back and yummy inside
  45. Transfer to the serving tray/plate
  46. Serve hot with chutney
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