Yummy Traditional : Main Course

box-patties-recipe-with-step-by-step-photos

Chicken Box Patties | Keema Box Patties | How to Make Keema Box Patties with step-by-step photos

Keema Box Patties are prepared with manda Patti (samosa sheet), which you can fill with any type of stuffing, whether they be potato, chicken, egg, or only veggies, depending on your choice.

These box patties contain one very flaky, crunchy, and crispy layer alongside inside stuffing; a very tasty and mouth-watering evening snack. I have already shared my homemade Manda Patti in my previous post, which you can follow; additionally can be used as a store-bought samosa sheet.t

Here is the recipe step-by-step demonstration of mince box patties

But you can make them with any filling as I mentioned above here I am using mutton mince, This mince mixture can be used in any recipe such as paratha keema, rolls, samosa, baked buns, sandwiches, rolls, cutlets, or even with macaroni and pasta, You can reserve cooked mince mixture in the fridge for use later in different recipes.

The mince mixture is prepared with just a few ingredients easily and quickly, so let’s begin...

Tips:

To prepare this recipe, it's important to remember that the filling should be dry. Avoid adding water or oil to the stuffing, as this will make the patties soggy or oily inside.

If you are using stale Manda Patti, whether store-bought or homemade, take them out of the refrigerator 1-2 hours before you start, allowing them to come to room temperature.

When frying the patties, use oil that is neither too hot nor too cool. Oil that is too hot will burn the patties instantly on the outside, while oil that is too cool will make the patties greasy and heavy. Fry the patties in medium-hot oil over medium heat.

After frying, place the patties on a paper towel or brown paper to absorb any excess oil.

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Take all ingredients and prepare them.

In a small bowl, put some tbsp flour with water and prepare a bit of runny flour batter for binding.

Heat the oil in a pan,n then add ginger-garlic paste; just sauté for a minute.e

heat-the-oil-and-saute-ginger-garlic-paste

Add the mince, stir to mix it on medium-low flame until water dries up completely, then add powdered spices to the mince.

Constantly keep mixing by adding chopped veggies.

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Towards the end add crushed black pepper powder mix well further and allow to cook it another 5 minutes on low-medium-flame

Mince filling is ready; shift it to a bowl and let it cool down completely. Keep it aside.

Take out samosa sheet on board surface if the sheet is square shape then just cut it into 3 rectangle wide strips, separate one strip in two parts, place one strip then apply flour batter in the medium of the stri.p

Then the second strip is placed on top of it like a direction sign as shown in the picture below. It will allow it to stick firmly together and won’t break up when deep frying or baking. Put 1 tbsp filling in the center of .it

Fold the right side first so that it covers the filling properly. Apply flour paste.

Fold from the upward side so that it overlaps the right side and sticks to it; apply flour paste again.

Then fold the left side and apply flour paste, fold from the downward side, box patty is ready, repeat the same way with all remaining manda Patt. i

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Now at this stage, they are ready to freeze.

At this stage, if you want to serve/eat immediately,y then take a deep frying pan and pour oil to heat .it

Slide 1-2 patties in one batch or according to your wok or patty size

Deep fry box patties on a medium flame for about 3 minutes on each side or until nicely golden brown from both sides

Place on a paper towel fto removeexcess oil

Ready-to-serve box patties, with tomato ketchup, sauce, and tea

Keema Naan Recipe ( Tandoori Qeema Naan )

qeema naan recipe with step by step photos

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.

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.

For more similar recipes:

Stuffed chicken bread

Afghani fateer

Garlic bread

Calzone

Stuffed mince bun burger

If you have tried this Keema Naan Recipe, then don’t forget to rate the recipe. You can also follow me on social media to see what’s latest in my kitchen!

Like Our Videos? Then do follow and subscribe to us on YouTube to get the latest Recipe Video updates.

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.