Keema Naan No Oven | Easy Keema Naan Recipe | Keema. Stuffed Naan

minced meat

🥗Healthier: chicken breast

💰Cheaper: ground turkey

Chicken breast is leaner, while ground turkey can be more budget-friendly.

all-purpose flour

🥗Healthier: whole wheat flour

Whole wheat flour adds fiber and nutrients.

ghee

🥗Healthier: coconut oil

💰Cheaper: vegetable oil

Coconut oil provides a similar richness, while vegetable oil is often less expensive.

yogurt

🥗Healthier: Greek yogurt

Greek yogurt offers more protein and creaminess.

In a mixing bowl, add 4 cups all-purpose flour, 0.5 tablespoon salt, 1 teaspoon baking powder, and 0.25 teaspoon baking soda; mix well.

Pour in 1.5 cups lukewarm milk and mix until a soft, sticky dough forms.

Cover the dough and let it rest in a warm place for 2 hours until it ferments.

For the filling, rinse 0.5 kg minced meat and drain well; place it in a mixing bowl.

Add 2 tablespoons of ready-made spice mix and 1.5 tablespoons of ginger-garlic paste to the meat; mix thoroughly.

Cover the mixture and refrigerate for 2 hours to marinate.

After 2 hours, heat a pan and add the marinated minced meat; cook on high heat for 3-4 minutes.

Cover the pan and reduce the heat to medium-low; cook for 20 minutes, stirring occasionally to ensure even cooking.

After 20 minutes, check for excess water; if present, increase heat to evaporate it, then turn off the heat and let the filling cool.

Once cooled, add 2 chopped medium onions to the filling and mix well; set aside.

Dust the kitchen counter with flour, take the dough out, and knead for 2-3 minutes until smooth.

Divide the dough into 6 equal portions and shape them into balls; set aside covered with a cloth for 15-20 minutes.

Dust a portion of dough with flour, flatten it with hands, then roll it out into a thin circle using a rolling pin.

Brush 1 teaspoon melted ghee over the rolled dough evenly.

Place 2-3 tablespoons of the prepared filling in the center and spread it out slightly.

Fold the dough over the filling, rolling it into a round shape to seal it.

Prepare all portions in the same manner and cover them for 10-15 minutes.

Dust another portion with flour, flatten it with hands, and roll it out into a slightly thick naan.

Place the naan on a baking tray lined with parchment paper.

Brush the top of the naan with beaten egg yolk.

Preheat a pot on medium heat for 10 minutes, placing a rack inside.

Place the baking tray with naan on the rack, cover the pot, and cook on low heat for 20-25 minutes until the naan is browned.

Once done, take out the naan and serve with ketchup.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens