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Qeema Naan

Homemade Qeema Naan Recipe for you today. Make it, eat it, share it and enjoy it. #HappyCookingToYou

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Ingredients:

Qeema (Mince) Stuffing:

  • Beef qeema (Beef mince) 350 gms
  • Adrak lehsan paste (Ginger garlic paste) 1 tsp
  • Zeera (Cumin seeds) crushed 1 tsp
  • Dhania (Coriander seeds) crushed 1 & ½ tsp
  • Lal mirch (Red chili) crushed 1 tsp or to taste
  • Garam masala powder ½ tsp
  • Namak (Salt) ½ tsp or to taste
  • Hari mirch (Green chilies) chopped 7-8
  • Pyaz (Onion) chopped 1 medium
  • Lehsan (Garlic) chopped 4 cloves
  • Hara dhania (Fresh coriander) chopped ½ Cup

Dough:

  • Doodh (Milk) warm ¼ Cup
  • Pani (Water) warm ¾ Cup
  • Maida (All-purpose flour) 2 Cups
  • Cheeni (Sugar) 1 tsp
  • Baking powder ½ tsp
  • Khameer (Instant yeast) 1 tsp
  • Namak (Salt) 1 tsp
  • Oil 1 tbs
  • Anda (Egg) 1
  • Doodh (Milk)
  • Til (Sesame seeds)
  • Makhan (Butter)

Directions:

For Qeema (Mince) Stuffing:

In chopper,add beef mince and chop well.

In bowl,add beef mince,ginger garlic paste,cumin seeds,coriander seeds,red chili crushed,garam masala powder,salt,green chilies,onion,garlic,fresh coriander,mix well and set aside.

For Dough:

In small jug,add milk,water and mix well.

In bowl,add all-purpose flour,sugar,baking powder,instant yeast,salt and mix well.

Add oil and egg,mix well.

Gradually add milk+ water,mix well and knead until soft dough is formed.

Cover and let it rest for 1 & ½ hours.

Knead dough again,sprinkle all-purpose flour and knead until smooth.

Divide dough into 3 equal pieces.

Take a small dough,make a ball and flatten the ball with the help of the hands.

Add mince stuffing in the center and pull the edges up,seal and shape again into a ball.

Sprinkle all-purpose flour and roll out with the help of rolling pin.

Brush the top with milk,sprinkle sesame seeds and add marks with the help of the hands.

Now transfer the naan to the foiled baking tray and bake in preheated at 180 C for 30-35 minutes.

After baking,brush the top with butter and cut into four pieces and serve.

Recipe By: Kanwal Mohsin