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We hope you got insight from reading it, now let’s go back to 🌶🌮🍛keema naan🍛🌮🌶 (stuffed mince flatbread) recipe. You can cook 🌶🌮🍛keema naan🍛🌮🌶 (stuffed mince flatbread) using 17 ingredients and 6 steps. Here is how you do that.
The ingredients needed to cook 🌶🌮🍛Keema Naan🍛🌮🌶
(Stuffed mince flatbread):
- Prepare 375 g plain flour 2 tbsp milk powder
- Use 1/4 cup plain yoghurt 2 tbsp melted butter or ghee
- Use 1/2 cup lukwarm water 1 tsp yeast
- Take 1 tsp salt 1 tsp sugar
- Use 1/2 tsp baking soda 1 egg (optional)
- Take For naan stuffing
- You need 150 g minced lamb,beef or chiken 1 small onion, finely chopped
- Get 1 tbsp garlic & ginger paste
- Provide 2 fresh green chilies,finely chopped
- You need handful fresh coriander, finely chopped
- Take 1/2 tsp red Chilli flakes(optional)
- You need 1 tsp coriander powder 1/2 tsp white cumin seeds
- Use 1 tsp garam masala 1/2 tsp salt or to taste
- Prepare 1 tsp red chilli powder 1/4 tsp turmeric powder
- Take 1/2 tsp dried fenugreek leaves
- Use 1 tbsp vegetable oil or ghee
- Prepare 1 slice bread toasted and make a breadcrumbs
Steps to make 🌶🌮🍛Keema Naan🍛🌮🌶
(Stuffed mince flatbread):
- Add the yeast and sugar to the lukwarm water and allow to stand for 10 minutes. - Sieve the flour, salt and baking soda and milk powder into a bowl. Add in the yeast mixture, the butter or ghee, yoghurt and the egg. Mix to a smooth, soft dough. - Knead the dough on a floured surface for 4-5 minutes. - Place the dough in a greased bowl. Brush lightly with melted butter or ghee. Cover and stand in a warm place for about 3-4 hours until the dough roughly doubles in size.
- #Make_a_keema(mince): - - Heat the oil in a pan and fry the onions and garlic & ginger paste for 2 minutes. - - Add the meat and all the spices with the fresh Coriander and fresh Green Chilli and stir-fry for about 4 minutes until the mixture is brown now add the 3 tbsp of breadcrumbs in a mince mixture and cook 1 minute.Turn off the heat and allow to cool completely. - - Remove the risen dough from the bowl and place on a floured surface. Punch the dough down and knead gently for 2 minutes.
- Split the dough into four pieces. Roll the pieces into balls. Place a ball on a floured surface and roll out like a round shape. - - Place a 2 or 3 tbsp of the keema mixture in the middle of the dough. Pull up the edges of the dough to make a little sack. Work into a ball and place back on the floured surface with the creases on the underside. Repeat with the remaining dough pieces. - Cover the dough balls and leave to rest for 30 minutes.
- Turn your grill onto maximum and place a baking tray underneath. - Press a dough ball down gently on a floured surface and roll out gently into a tear or oblong shape. - - Brush the surface with melted butter or ghee mix with 1tbsp fresh coriander finely chopped. - - Place the naan on a hot tawa or flat pan for about 1 minute until it bubbles up.
- Transfer the naan to the hot baking tray and cook under the hot grill for about 1-2 minutes until the naan starts to turn brown. - Brush the naan lightly with melted ghee before serving. - - #Tip: - - The tawa (iron skillet) and the grill pan should be medium hot to ensure the naan is cooked properly.
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