Gorkhali Stuffed Naan Food

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STUFFED NAAN BREAD WITH MINCED MEAT (KEEMA NAAN)



Stuffed Naan Bread With Minced Meat (Keema Naan) image

Posting this recipe on Grapefruit's request.. Hope you enjoy them as much as we do. Serve with plain yoghurt or coriander chutney or even with your favourite pickle.

Provided by AaliyahsAaronsMum

Categories     Yeast Breads

Time 2h10m

Yield 8 Naans, 4 serving(s)

Number Of Ingredients 21

450 g plain flour
1/2 teaspoon salt
1 teaspoon baking powder
2 teaspoons active dry yeast
2 teaspoons sugar
150 ml milk, hand-hot
2 tablespoons vegetable oil, plus a little extra
150 ml natural yoghurt, lightly beaten
1 egg, lightly beaten
200 g lamb mince
2 -3 tablespoons oil
1 onion, very finely chopped
2 garlic cloves, minced
1/2 inch piece ginger, minced
2 green chilies, finely chopped (optional)
2 tablespoons tomato puree
1/2-1 teaspoon chili powder
1 teaspoon coriander powder
1/2 teaspoon garam masala powder
3/4-1 teaspoon salt (to taste)
2 -3 tablespoons fresh coriander leaves, finely chopped

Steps:

  • To make the naan bread:.
  • Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
  • Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
  • Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
  • Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
  • To make the mince stuffing:.
  • Heat oil in a pan and on medium heat, fry the finely chopped onion, minced ginger and garlic till lightly golden browned.
  • Add the mince meat, chopped chillies, spices and salt and stir fry till nicely browned.
  • Add in the tomato puree and about 2-3 tbsp water and let the mixture cook thoroughly, stirring occasionally, till all the liquid have evaporated.
  • Remember, NO LIQUID SHOULD REMAIN. If the mince stuffing is 'wet', it will be impossible to roll out the naans without bursting them.
  • Keep aside to cool completely then mix in the chopped coriander leaves.
  • Back to making the naan bread:.
  • Pre-heat your oven to the highest temperature. Put the heaviest baking tray to heat in the oven.
  • Punch down the dough and knead it again and divide into 8 equal balls.
  • While working on 1 ball, keep the remaining balls covered.
  • Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
  • Dust will a little flour if needed and roll out into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest.
  • Brush the top with melted butter.
  • Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it (I cook 4 naans in one batch).
  • Put it into the oven on the top rack for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
  • Once puffed up and browned on one side, flip the naan and back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
  • Wrap the naans in a clean tea towel and serve hot.

GORKHALI STUFFED NAAN



Gorkhali Stuffed Naan image

Make and share this Gorkhali Stuffed Naan recipe from Food.com.

Provided by Tulsi Regmi

Categories     Breads

Time 2h

Yield 4-5 serving(s)

Number Of Ingredients 18

4 cups all-purpose flour, sifted
4 tablespoons melted butter
1/2 cup warm milk
1/2 cup yogurt
1 tablespoon baking powder
1 teaspoon baking soda
1 tablespoon sugar
1/2 teaspoon salt
warm water, as needed
1 lb ground lamb (chicken can also be used)
1 cup finely chopped scallion
1 teaspoon garlic, minced
1 teaspoon ginger, minced
2 tablespoons chopped cilantro
1 teaspoon turmeric
1 tablespoon curry powder
salt and pepper
2 tablespoons cooking oil

Steps:

  • To prepare lamb stuffing, in a sauté pan heat two tablespoons of oil.
  • Add turmeric, garlic, ginger and curry powder; fry for a minute or so.
  • Add ground lamb and sauté until cooked.
  • Add chopped scallion and cilantro; makes well.
  • Take off heat and allow cooling.
  • In a large bowl, combine the flour, two tablespoons of melted butter, baking powder, baking soda, sugar and salt.
  • Make a well in the center and add milk and yogurt, mixing it with the flour until a soft dough is formed.
  • Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.
  • Cover with plastic wrap and let rest for 30 minutes.
  • Knead the dough again for another five minutes.
  • Divide the dough into three-inch balls.
  • Roll out the dough balls into eight-inch circles.
  • Cover with plastic wrap.
  • Place two tablespoons of lamb stuffing at the centre of the naan.
  • Fold all edges over towards the centre and pinch to enclose.
  • Sprinkle some dusting flour on the kneading board and gently roll out the stuffed naan into a six-inch circle.
  • Continue with other dough balls.
  • Cover with plastic wrap.
  • Brush naans with melted butter and place in the hot clay oven farther from the open fire.
  • Bake in oven for 4-5 minutes until the naans have risen and surface has blistered and turned slightly brown.
  • Do not over bake naans.
  • Alternatively, you can place buttered naans on a baking stone and bake in a conventional oven at 450oF.
  • You can also season naans with garlic, herbs, and other spices.
  • Serve hot with vegetable or meat preparations.

Nutrition Facts : Calories 1006.6, Fat 48.5, SaturatedFat 21.3, Cholesterol 121.6, Sodium 1063.4, Carbohydrate 105.9, Fiber 4.8, Sugar 5.6, Protein 34.7

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