Kheema naan is a Indian bread which tastes delicious and is liked by all.
Ingredients: For Naan Roti
Plain flour :450gms
salt :1/2tsp
baking powder :1tsp
dry yeast :2tsp
sugar :2tsp
milk :150ml
oil :2tsp
yoghurt{lightly beaten} :150ml
Egg{lightly beaten} :1no
For minced stuffing:
Mutton{minced} :200gm
oil 2or3tsp
onion{finelychopped} :1no
green chilles{finely chopped} :2nos
garlic cloves {minced} :2nos
ginger{minced} :1/2inch
chilli powder :1/2tsp
tomata puree :2tbsp
garam masala powder :1/2tsp
salt to taste
coriander leaves{finelt chopped}:2-3tbs
Method: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.
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