Keema naan. In Indian homes, Keema (Ground Lamb or Goat) Matar (Green Peas) is one such Lamb Curry that is often prepared for a lavish weekend dinner or for a family get-together. And it is always prepared in large quantity. Most of the times, Keema Naan (Yeast Dough) or Keema Parntha (Plain Wheat Dough Flat Bread) are prepared to savor the leftover lamb.
Make restaurant style Keema Naan at home using a tava/ griddle. Within minutes you can enjoy the tastiest Naan ever. Use this perfect Keema Naan Recipe. You can have Keema naan using 21 ingredients and 5 steps. Here is how you cook it.
Ingredients of Keema naan
- It's of For dough.
- It's 1 cup of maida.
- It's Half of tspn baking soda.
- It's Half of tspn baking powder.
- It's 1/4 of rth tspn nmk.
- Prepare 1/2 of tspn cheeni.
- It's 1 tbspn of Ghee.
- It's 4-5 of tblspn dahi.
- You need of For filling.
- Prepare 1/2 cup of Qeema.
- You need of Aik Choti Pyaz bareek kati.
- You need 1 of Hari mirch thinly sliced.
- Prepare 1/4 of tspn nmk.
- Prepare 1/2 of tspn kutti Lal mirch.
- Prepare 1/2 of tspn pisi Lal mirch.
- Prepare 1/2 of tspn kutta bhuna zeera.
- You need 1/2 of tspn kutta bhuna dhania.
- Prepare 1 of tspn adrk lehsan paste.
- You need 1/4 of th tspn Pisa grm masala.
- It's 1 of tblspn oil.
- Prepare 1 of egg for brushing.
Keema Naan wins MAJOR points because is a complete meal in itself. However it is totally elevated when served alongside a green chutney and zesty onion salad. If you're feeling fancy, serve it with some fat potato chips and an ice cold Coke and call it a day! Keema Naan Recipe - Keema Stuffed Naan - How to Make Keema Naan: Making famous restaurant-style and street food "Keema Naan" recipe that is also famous as Qeema naan (قیمه نان and قیمه والے نان, मटन मिंस नान).
Keema naan step by step
- Dough ke dry ingredients mix krain then add ghee mix it then knead it with dahi 4 to 5 tblspn lgty hai to knead gud soft dough then dough ki oil lagake aik ghanta chor dain.
- Filling ke liay qeemay main Pyaz and Hari mirch ke ilawa an kch dal ke Thora Pani dal ke glad lain aur 1 tblspn oil dal ke bhoon lain phr us main mirch aur Pyaz dal ke mix kar lain Pyaz translucent ho Jain tu flame off kar ke thanda kar lain.
- Now after an hour take that one cup maida paira as a whole flatten it with hands it should b thick from center thin from outr corners.
- Place that fillings in the center and roll the cornors together as we do in making pratha or kachori......put this paira on ur cooking plate or pan dust the pan with maida now with light hands flatten the paira from inside out now the cornors will b bit thick then center with fingers mark central round and in centre Pierce with fork like in the pic now brush with egg put till and kalonji over it I had kalonji only.
- Aik Bari pateeli lain us main steel ki plate Ulta ke rkhain aur high flame par preheat kar lain with cvr on it for 10 min......now put the plate with nan over the plate in pan cvr the pan and for a minute flame high e rkhain then slow kar dain cook naan for 25 to 30 min jab to clr na ajae......aur naaan is ready alhmdolillah.
It's a special Lahori Keema Naan. If you belong to Pakistan and India especially from Punjab then you must be familiar with scrumptious. Create a spicy keema pau, a filling naan bread or a twist on the classic curry with our delicious keema recipes. Put some heat into your midweek meals. And of course you can change the spices you use in the keema filling!
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