Keema Naan

These Keema Naans are a show stopper! They are soft, fluffy and delicious with a spiced minced meat filling. Serve them with Mint chutney, raita and salad.

Prep Time15

Cook Time35

fermentation2

Total Time2 50

Servings: naans

Author: Swasthi

Ingredients

2½ cups (300 grams) organic all-purpose flour or (may use 1¼ cup each whole wheat flour & all-purpose flour)
½ teaspoon sea salt (adjust to taste)
2 teaspoons organic sugar
½ teaspoon instant yeast (or use ¾ tsp for faster fermentation)
½ cup (120 ml) plain yogurt (avoid very sour yogurt or Greek)
2 tablespoons (30 ml) oil or melted butter
⅓ cup (80 ml) luke warm milk or water (start with lesser 3 tbsps)
1 teaspoon kalonji/ onion seeds or sesame seeds (optional)
3 tablespoons (45 ml) unsalted butter melted or softened, to brush

Stuffing/ filling

250 grams (or ½ lb) keema (minced or ground meat)
2 tablespoons (30 ml) oil
½ cup chopped onions (1 small onion)
1 green chili chopped (deseeded if needed or omit)
1½ teaspoon ginger garlic paste (or 1 tsp. each minced/grated)
¼ teaspoon turmeric
½ teaspoon Kashmiri red chili powder (adjust to heat preference)
½ teaspoon garam masala (more if you want)
1 teaspoon coriander powder (optional)
½ teaspoon cumin powder
1 teaspoon tomato paste or ½ tsp amchur / dried mango powder / chaat masala or lemon juice (optional, adjust to preference)
½ teaspoon sea salt (adjust to taste)
1 teaspoon kasuri methi / dried fenugreek leaves, optional
¼ cup coriander leaves chopped finely (divided)

Instructions

Make the dough

Stir in flour, salt, sugar and yeast in a mixing bowl or food processor or stand mixer. Pour yogurt, oil and half of the milk/water,.
Mix to form a soft dough, adding small quantities of the remaining milk or water only as required. Knead the dough for 8 to 9 minutes on a low speed or with your hands, until soft and pliable.
Oil the bowl and the dough ball with a tablespoon oil. Cover and let rise until doubled or for 2 to 3 hours in a warm place.

Prepare the stuffing

Heat oil in a pan and add onions and green chilies. Saute until light golden for 6 to 7 mins. Stir in the ginger & garlic. Saute for a minute and add the ground spices – turmeric, red chili powder, garam masala, coriander powder and cumin powder.
Deglaze with 2 tbsps water. Add the keema & saute for 4 to 5 mins on a medium high heat.
Pour ¼ cup hot water and cook covered until the meat is tender and fully cooked to your liking. (adjust hot water as needed) It is cooked when it reaches 161℉ or 72℃. (read notes)
If using tomato paste, dilute it with 2 tbsps water and add it along with salt and kasuri methi. Cook until all the moisture evaporates. Taste test to adjust salt and heat.
Turn off and cool down completely. Mix in the coriander leaves and divide to 6 portions.

Make Keema Naan

Your dough should have doubled. Divide to 6 portions and roll to smooth balls. Keep them covered until used up.
Lightly grease your rolling area. Spread/roll a dough ball to a 4 to 5 inch disc/roti.
Place a portion of keema in the center and bring the edges together to seal them. Shape to a round ball. Stuff all the dough balls with keema and place them in a bowl, untouched to each other.
Preheat your oven for atleast 10 mins, on a broil mode, with top bottom heating elements ON. Place a dough ball on the rolling area and sprinkle with 2 pinches of seeds and few coriander leaves.
Roll it to a 6 inch keema naan. You may keep them thicker or thinner to make larger naans.

Oven Bake Keema Naan

Place 2 to 3 naans on a tray, lined with foil. Bake in the center rack, for 5 to 6 mins or until golden and crisp. Adjust the baking time as it varies by oven and temp of your dough.
Remove and brush with melted butter. Serve keema naan hot or warm with mint chutney, raita and salad. Bake the rest of the naans this way adjusting the baking time.

Nutrition