Keema Walay Naan
Keema Walay Naan
Keema Walay Naan is a very Street style or Dhabba style Naan bread. It is actually a filling meal and goes well simply with some Mint Raita and Salad. I make these Naans quite often as it saves me making the Keema and the Chapatis separately. I can combine both together and make these delicious Keema filled Naans.The only time consuming part is the resting of the dough. Rest everything is quite easy. You can also make these Naans from some leftover Keema. Just make sure that the Keema is dry (no gravy) and not oily. I have divided the recipe into 3 parts, dough; filling and assembly of the Keema Walay Naan to make it easy for you to follow. Please watch the video as well, so that you get an understanding especially regarding the assembly of the Naans.Do give this recipe a go, and am sure you will enjoy these Dhabba style Naans at home with your family!
Ingredients
Ingredients for Dough (Part 1)
- 3 cups Flour All purpose or Whole wheat
- 1 tsp Sugar
- 1 tsp Salt
- 1 packet Yeast approx. 1.5 tsp
- 4 tbsp Yogurt
- 2 tbsp Ghee/Oil
- Luke Warm Water As required for kneading
Ingredients for Keema filling b (Part 2)
- 500 gms Mince Beef/Chicken/Lamb
- 2 tbsp Oil
- 1 cup Onions Finely Chopped
- 1.5 tbsp Ginger & Garlic Paste
- 1 tbsp Green Chillies Finely Chopped
- 1 tsp Red Chilli Flakes
- 1/2 tsp Turmeric Powder
- 1 tbsp Cumin Powder
- 1 tbsp Crushed Corriander Seeds
- 2 tbsp Corriander leaves Finely chopped
- Salt According to taste
- 1/2 cup Water
Ingredients for Naan Garnishing (Part 3)
- 1/4 cup Yogurt
- 2 tbsp Water
- Sesame Seeds (Til) As required
- Nigella seeds (Kalonji) As required
- Melted Butter As required
- Chopped Coriander Leaves As required
Instructions
Instructions for Dough
- Mix all the dry ingredients together
- Add the yogurt and Oil to the dry ingredients and mix it
- Gradually add the Luke Warm Water and form a smooth dough
- Now lightly grease and cover the dough. Keep it aside (don't refrigerate)
- Let the dough rest for 60-90 minutes
Instructions for Keema filling
- Heat the Oil in a pan and sauté the Ginger and Garlic Paste for about a minute
- Now add the Chopped Green Chillies and sauté for a bit
- Add the Mince and fry it for another 5 minutes
- Now add the Spices and Salt and fry for another 5 minutes
- Now add Water and cover the Mince until it is cooked on medium flame
- Add the Chopped Onions and fry it with the Mince until soft and translucent, don't brown it. the flame should be high
- Cook the Mince until it is completely dry
- Now add the Chopped Coriander Leaves, mix well and cover the Mince for about 5 minutes
- Your mince is ready, keep aside to cool and make sure that it is completely dry
Instructions for Assembly of the Keema Walay Naan (Please watch the video below for this process)
- Punch the Dough down as it must have risen to double its original size
- Make 4 equal parts of the dough
- Now roll one part of the dough into a flat bread, don't roll it too thin like Chapatis
- Now add the Mince filling in the center of the flat bread
- Now bring the side of the bread together in the center and seal it with your hand (Please watch the video below)
- Now flatten the bread, make sure there is no air inside
- Sprinkle some flour and roll the bread, try rolling it gently so that it doesn't tear
- Now once it's rolled, with your fingers make imprints on the Naan (Please watch the video below)
- Repeat the same process with the other parts of the dough
- Mix the Yogurt with the water (Part 3 ingredients) to form a paste
- Now brush the Yogurt on the Naans
- Sprinkle some Sesame Seeds/Nigella Seeds on the Naan
- Now place the Naans on a baking tray with gaps
- Bake the Naans for about 12-15 minutes at 190°C in a pre-heated oven
- Now remove the Naans from the oven and immediately brush it with melted butter and sprinkle Coriander leaves on it
- Serve the Oven fresh Naans with some Raita and Salad
Video
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