These are no ordinary naan, these are keema cheese naan. The soft naan dough is rolled and filled with spicy keema and cheese filling. Keema is nothing but minced meat cooked with lots of spices. Naan is usually cooked on tandoor but since we don’t have one at home we will cook this straight away on the pan or tawa. Once they are cooked to perfection, they are generously brushed with some garlic butter. Serve them warm just as it is, they are simply delicious!
INGREDIENTS TO MAKE DOUGH
- 2 1/2 cups flour
- 1 sachet instant fast action yeast ( 7 g)
- 2 tsp sugar
- 1 tsp salt
- 1/4 cup oil or softened butter
- 2/3 cup warm milk ( 1/2 cup + 2 tbsp + 2 tsp)
- 1/4 cup yogurt
INGREDIENTS TO MAKE KEEMA FILLING
- 500g lamb mince
- 3 – 4 tbsp oil
- 1 Small chopped onion
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp ginger garlic paste
- 1/2 cup frozen peas
- salt
- Chopped coriander ( to garnish)
OTHER INGREDIENTS
- Cheese ( mozzarella or cheddar)
- Garlic butter mixture
PREPARING THE DOUGH
In a bowl add 2 and 1/2 cups of flour, instant fast action yeast, salt, sugar, milk, oil (or softened butter) and yogurt. Mix and knead well until you have smooth dough. The process of kneading will take 8-10 minutes until you achieve a smooth dough. Cover the dough with a damp kitchen towel and let it rest in a warm place for 60-90 minutes or until it doubles in size. ( NOTE : If using active dry yeast it needs to be dissolved in milk before use, to activate the yeast).
PREPARING THE KEEMA FILLING
While the dough is resting we will prepare our keema filling. Heat 3 -4 tbsp oil in a pan. Sauté onions and ginger garlic paste. Add the keema and sear it well, until most of the water has evaporated. Add all of the spices ( coriander powder, cumin powder, turmeric, red chilli powder, cumin seeds and salt). Mix well and cook until the oil separates. Add peas, mix and cook for 4-5 minutes. Garnish with coriander leaves, and let it rest. Allow it to cool down completely before using.
MAKING KEEMA CHEESE NAAN
By now your dough should have doubled in size, place it on a clean working space and divide the dough into 9 to 12 equal sized balls. Take one dough ball and flatten it with the help of a rolling pin. Add 2 to 3 spoons of the keema filling (do not add too much of filling) and then add some cheese on top of the keema filling. Wet the edges of the naan with some water. Place another rolled naan on top of the keema filling and seal the edges. Flatten it up with a rolling pin. Now don’t keep it to rise for another time, you need to cook it immediately. If it rises again the sealed edges may open up so be careful. Cook straight away on a pan or tawa until all sides and edges are cooked properly. Brush the hot naan with some garlic butter mixture and serve warm!
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KEEMA CHEESE NAAN
These are no ordinary naan, these are keema cheese naan. The soft naan dough is rolled and filled with spicy keema and cheese filling. Keema is nothing but minced meat cooked with lots of spices which originates from South Asia. Naan is usually cooked on tandoor but since we don't have one at home we will cook this straight away on the pan or tawa. Once they are cooked to perfection, they are generously brushed with some garlic butter. Serve them warm just as it is, they are simply delicious!
Ingredients
- Ingredients to make dough
- 2 1/2 cups flour
- 1 sachet instant fast action yeast ( 7 g)
- 2 tsp sugar
- 1 tsp salt
- 1/4 cup oil or softened butter
- 2/3 cup warm milk ( 1/2 cup + 2 tbsp + 2 tsp)
- 1/4 cup yogurt
- Ingredients to make keema filling
- 500g lamb mince
- 3 - 4 tbsp oil
- 1 Small chopped onion
- 1 tsp coriander powder
- 1 tsp cumin powder
- 1/2 tsp red chilli powder
- 1/4 tsp turmeric powder
- 1 tsp cumin seeds
- 1 tsp ginger garlic paste
- 1/2 cup frozen peas
- salt
- Chopped coriander ( to garnish)
- Other Ingredients
- Cheese ( mozzarella or cheddar)
- Garlic butter mixture
Instructions
In a bowl add 2 and 1/2 cups of flour, instant fast action yeast, salt, sugar, milk, oil and yogurt. Mix and knead well until you have smooth dough. The process of kneading will take 8-10 minutes, until you achieve a smooth dough. Cover the dough with a damp kitchen towel and let it rest in a warm place for 60-90 minutes or until it doubles in size. ( If using active dry yeast it needs to be dissolved in milk(or water)before use to activate the yeast).
While the dough is resting, prepare the keema filling. Heat 3 -4 tbsp oil in a pan, sauté onions and ginger garlic paste. Add the keema and sear it well, until most of the water has evaporated. Add all of the spices ( coriander powder, cumin powder, turmeric, red chilli powder, cumin seeds and salt). Mix well and cook until the oil separates. Add peas, mix and cook for 4-5 minutes. Garnish with coriander leaves, and let it rest. Allow it to cool down completely before using.
When the dough has doubled in size, divide it into equal size dough balls. You must have 9 to 12 equal sized dough balls.
Take one dough ball and flatten it with the help of a rolling pin. Add 2 to 3 spoons of the keema filling, add some cheese on top of the keema filling. Wet the edges of the naan with some water. Place another rolled naan on top of the keema filling and seal the edges. Cook immediately on a pan or tawa without allowing it to rise for the second time.
Once all sides and edges are cooked properly, brush the hot naan with some garlic butter mixture and serve warm!
Notes
Make garlic butter by mixing together melted butter and garlic powder. Add some chopped coriander leaves and mix. Use it to brush the naan.
