Mini Keema Naan Recipe
News Desk
Islamabad: Fluffy naan stuffed with savory spiced keema a delicious twist on a classic favorite!
Ingredients
For the Dough:
- All-purpose flour – 3 cups
- Active dry yeast – 1 tbsp
- Salt – 1 tsp
- Yogurt – 2 tbsp
- Lukewarm milk – 1 ½ cups
For the Keema Filling:
- Oil – 3 tbsp
- Beef mince – 1 kg
- Onion (chopped) – 1 cup
- Red chili flakes – 1 tbsp
- Garlic powder – 1 tsp
- Red chili powder – 1 tbsp
- Cumin powder – 1 tsp
- Black pepper powder – 1 tsp
- Salt – 1 tsp
- Coriander powder – 1 tbsp
- Yogurt – 1 cup
- Water – 1 cup
For Assembly:
- Prepared dough
- Prepared keema filling
- Beaten egg (as needed, for brushing)
- All-purpose flour (for dusting)
- Sesame seeds (for topping)
Directions
- Prepare the Dough:
In a mixing bowl, combine flour, yeast, salt, yogurt, and lukewarm milk. Knead until a smooth dough forms. Cover with a damp cloth and let it rest for 15–20 minutes. - Cook the Keema:
Heat oil in a pan over medium heat. Add beef mince and cook until the color changes.
Add chopped onion, red chili flakes, garlic powder, red chili powder, cumin powder, black pepper, salt, and coriander powder. Cook for 3–4 minutes.
Stir in yogurt and cook for another 1–2 minutes. Add water, cover, and simmer until the keema is fully cooked and the mixture is fairly dry. Set aside to cool. - Assemble the Mini Naans:
Divide the dough into 8 equal portions.
Roll out one portion into a small circle. Place a spoonful of keema filling in the center.
Bring the edges together to seal into a ball (like a potli). Gently flatten it into a naan shape.
Prick the surface with a fork to prevent puffing during baking.
Brush with beaten egg and sprinkle with sesame seeds. - Bake:
Preheat oven to 160°C (320°F).
Place the prepared naans on a greased or lined baking tray and bake for 10–12 minutes, or until golden and cooked through.
Serve warm, either on their own or with chutney or raita. Enjoy these delightful bites as a snack, appetizer, or part of a meal!
