KEEMA NAAN MINCED MEAT STUFFED NAAN RECIPE
Keema Naan is a popular Indian bread stuffed with flavorful minced meat. This recipe offers a delicious combination of tender dough and a spicy meat filling. It can be enjoyed on its own or paired with raita (yogurt dip) or curry. While it’s not a low-calorie dish, you can modify the portion size and pair it with healthier sides to fit into an Indian weight loss diet.
INGREDIENTS
For the dough:
- 2 cups all-purpose flour
- 1/2 teaspoon salt
- 1 teaspoon sugar
- 1 teaspoon instant yeast
- 2 tablespoons oil
- 1/2 cup warm milk
For the keema filling:
- 250 grams of minced meat (chicken, mutton, or beef)
- 1 onion, finely chopped
- 2 tomatoes, finely chopped
- 2 teaspoons ginger-garlic paste
- 1 teaspoon red chili powder
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala powder
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
- Ghee or butter for brushing
INSTRUCTIONS
In a mixing bowl, combine the all-purpose flour, salt, sugar, and instant yeast. Mix well.
Add the oil to the flour mixture and mix it with your fingertips until it resembles coarse crumbs.
Gradually add the warm milk while kneading the dough. Knead until you have a soft and smooth dough. If needed, add more milk or water.
Cover the dough with a damp cloth and let it rest in a warm place for about 1-2 hours, or until it doubles in size.
Meanwhile, prepare the keema filling. Heat a pan over medium heat and add a little oil.
Add the chopped onions and sauté until they turn golden brown.
Add the ginger-garlic paste and sauté for a minute until the raw smell disappears.
Add the chopped tomatoes and cook until they soften and release their juices.
Add the minced meat and cook until it is browned and cooked through.
Add the red chili powder, turmeric powder, garam masala powder, and salt. Mix well and cook for a few minutes to blend the flavors.
Remove the keema filling from the heat and let it cool.
Once the dough has doubled in size, punch it down to release the air and divide it into equal-sized balls.
Take one dough ball and roll it out into a small circle. Place a spoonful of the keema filling in the center of the circle.
Fold the edges of the dough over the filling to seal it completely. Roll it out again gently into a larger circle.
Heat a tawa or griddle over medium heat. Place the stuffed naan on the tawa and cook for a minute or until it puffs up and brown spots appear on one side.
Flip the naan and cook the other side until it gets brown spots as well. Brush the cooked naan with ghee or butter.
Repeat the process with the remaining dough balls and keema filling.
Garnish the keema naan with freshly chopped coriander leaves.
TIPS
You can use any minced meat of your choice, such as chicken, mutton, or beef, to prepare the keema filling.
Adjust the spices in the keema filling according to your taste preferences. You can add additional spices like cumin powder, coriander powder, or chopped green chilies for more heat.
Ensure that the keema filling is completely cooled before stuffing it into the dough to prevent the dough from becoming soggy.
Make sure to seal the edges of the stuffed naan properly to prevent the filling from leaking out during cooking.
Rolling out the stuffed naan gently and evenly ensures that the meat filling is evenly distributed.
Cooking the naan on a hot tawa or griddle helps in achieving the desired puffiness and browning.
Brushing the cooked naan with ghee or butter adds richness and flavor. You can also sprinkle some nigella seeds or sesame seeds on top for added texture and taste.
Serve the keema naan hot with raita, pickle, or any side dish of your choice.
NUTRITION VALUE
The nutrition value may vary depending on the type of minced meat used and the serving size.
