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Keema Naan | Qeema Naan || How to make stuffed keema naan with step-by-step photos
Stuffed keema naan is a popular type of bread from Pakistani cuisine. It is such a
delicious and spiced stuffed bread and is mostly 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 it 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 family's standard keema recipe.
Usually, people use cooked mince for stuffing
naan, but here I had an experiment before
the month of Ramadan to make naan with raw marinated mince; trust me, I have never
had such a juicy and mouthwatering naan in my life. I don’t understand why I am
praising myself with my tongue.
I am telling you the outcome that I got after
preparing keema naan. You will also feel like that; thus, you need to try it according to my recipe.
It doesn’t make a difference whether you are
making naan in the oven or on a 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 a desirable taste.
This keema stuffing can be used in
samosas, sandwiches, or spaghetti; you can check out the naan dough recipe on my blog.
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Should You
Use an Oven or Pan for Cooking Naan?
- Traditionally, naan is 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 stovetop.
- Typically, recipes ask you to first cook your naan in a pan on the stovetop 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.
- If you don’t have an oven, though, it’s totally fine to cook your Naan entirely in a pan on top of your stovetop. You can essentially cook it the way you’d cook a roti, on your tawa. Cooking in the pan leads to less even browning, but it is quicker and more efficient than the oven method.
- In terms of flavor, I’m inclined to say there isn’t much of a difference between the two.
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Recipe Tips:
- To make the perfect soft naan, first we require soft dough
- The softer the dough, the more you knead it, the more you get the perfect naan
- The mince should be dry; moist minced can tear your naan or may turn soggy
- Each naan dough ball weight should be between 150-200 because less than 150g of dough makes your naan stiff
- The filling quantity should be 25% less, as more filling may come out of the dough due to overfilling
- If you are cooking the naan just in the oven, take care of the timing to bake the naan, as keeping it in the oven for a long time will make your naan hard
To make this recipe, firstly we will need to prepare naan dough. You can follow my naan dough recipe, or the dough can be kneaded using your method.
Peel the onions and finely grate them, em then
squeeze them by keeping them in the muslin cloth.
Chop coriander and green chilies as well.
Collect all whole spices for roasting.
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 grind them in the grinder or mortar.
Whisk the egg yolk and milk together for washing
on top of the naan; set aside.
Add crushed red chili flakes, salt, and roasted and
ground masala powder along with garam masala. Mix them together and set aside.
Take the mixing bowl and put the mince in the bowl
Next, combine ginger garlic paste, lemon
juice, keema masala powder, grated and squeezed onion, chopped coriander leaves, and
green chilies. Stir to combine them well with fingers. Knead the mince into dough.
Leave it in the refrigerator for 2 hours.
Punch the dough again for a minute to remove
excess air. Dust the working slab with flour. Next, shift the dough onto the working slab.
Divide the naan dough into 4 portions.
Shape the dough balls of each portion;n rest the dough balls by covering with a damp cloth for 30 minutes.
Grease the working surface with drops of oil, then.
Dough balls are ready to roll out.
Mix keema filling again before stuffing.
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,
leaving around the ½-inch edges
Using your fingers, begin to pinch 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
Seal the Naan dough using a combination of
pinching and flattening pressure from the palm of your hand.
Give it 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.
Pierce the naan with the help of a fork.
Place the stuffed naan on the tray and cover it to rise further for 10 minutes.
In the meantime, preheat the Tawa on medium-low flame. On
Transfer the raw naan onto the preheated Tawa.
Cook naan for a few moments on medium-low until
the bottom forms a brown skin.
Shift the naan onto the baking tray, and brush some egg wash on top.
Sprinkle some sesame seeds over the naan.
Then transfer to a preheated oven. Bake at 230C for 5 minutes on the top rack
of the oven.
Take out the keema naan.
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Brush with egg wash immediately after taking it out
of the oven.
Cover again with the kitchen napkin.
Keema Naan is ready to serve
You can see in the image below how it looks beautifully golden brown on top
and back and yummy inside.
Transfer to the serving tray/plate_
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Keema
Naan is
a popular type of bread from Pakistani cuisine, a delicious and spiced
stuffed bread, and is mostly enjoyed with different variations of filling...
Ingredients for Mince:
- 800g beef/mutton/lamb/chicken mince
- 1 large-sized, onion was grated and squeezed
- A handful of chopped coriander
- 6-7 pcs green chilies, chopped
- 1 tbsp homemade ginger garlic
- 2 tbsp lemon juice
For Roasted Spices:
- 1 1/2 tbsp coriander seeds
- 1 ½ tbsp pomegranate seeds
- 1 tsp black peppercorn
- ½ tsp fennel seeds
- 1 tsp cumin seeds
For powdered spices:
- 1 tbsp, crushed red chilies
- 1 tsp salt
- 1 tsp garam masala powder
Other ingredients:
- 600 g naan dough
- 1 yolk
- 2 tbsp milk
- Sesame seeds
- Melted butter
How to Make the Keema Naan?
- To make this recipe, firstly we will need to prepare naan dough
- You can follow my naan dough recipe; the dough can be kneaded using your method
- Peel the onions and finely grate them, then squeeze them by keeping them in the muslin cloth
- Chop the coriander and green chilies as well
- Put the coriander seeds, pomegranate seeds, cumin seeds, black peppercorns and fennel seeds in the pan and dry roast them together on low flame for a minute, then coarsely ground them in a grinder or mortar.
- Whisk the egg yolk and milk together for washing; set aside.
- Add crushed red chili flakes, salt, roasted and ground masala powder, along with garam masala. a
- Mix them together and set aside
- Take the mixing bowl and put the mince in the bowl
- Next, combine ginger garlic paste, lemon juice, keema masala powder, grated and squeezed onion, chopped coriander leaves, and green chilies
- Stir to combine them well with the help of your fingers
- Knead the mince into the dough
- Leave it in the refrigerator for 2 hours
- Punch the dough again for a minute to remove excess air
- Dust the working slab with flour
- Next, shift the dough onto the working slab
- Divide the naan dough into 4 portions
- Shape the dough balls of each portion
- Leave the dough balls to rest by covering the damp cloth for 30 minutes
- Grease the working surface with drops of oil, then
- 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,y leaving around the ½-inch edges.
- Using your fingers, begin to pinch 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.w
- Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand.
- Give it 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.
- Pierce the naan with the help of a fork.
- Place the stuffed naan on the tray and cover it to rise further for 10 minutes.
- In the meantime, preheat the Tawa on medium-low flame
- On the other hand, switch the oven to 250 C
- Transfer the raw naan onto the preheated Tawa
- Cook naan for a few moments on medium-low until the bottom forms a brown skin
- Shift the naan onto the baking tray
- Brush some egg wash on top
- Sprinkle some sesame seeds over the naan
- Then transfer to a preheated oven
- Bake at 230C for 5 minutes on the top rack of the oven
- Take out the keema naan
- Brush with egg wash immediately after taking it out of the oven
- Cover again with the kitchen napkin
- Keema Naan is ready to serve
- You can see this in the image below
- How is looking beautifully, golden brown on top and back, and yummy inside
- Transfer to the serving tray/plate
- Serve hot with chutney
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