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Keema Stuffed Naan

Keema-stuffed Naan is a gastronomic delight and may make a meal in itself.

Anuradha Bhunia
Sun, Jun 29 2014

Photography: Anuradha

About Anuradha

Growing up in Kalyani (WB), I learned cooking watching my mother. (She was really a good cook!). I started my own gastronomic journey on being married in a new country and experienced the challenges of adapting my recipes to the local availability of ingredients and also adopted recipes from all over the world.

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I was thinking of making Naan after a while. For making Naan you need 2-3 cups of all-purpose flour, 1 packet of dry yeast, ½ teaspoon (tsp) sugar, 1¼ cup of lukewarm milk and 1 tablespoon (tbsp.) oil.

Dissolve the dry yeast in a cup of lukewarm milk with sugar and oil. Stir well. Sift the flour into a large bowl, add a little bit of salt in it. Knead the flour well with dissolved yeast mixture. Cover and store in a tight container in a dark and dry place for 1½ hrs. It will double in size after 1½ hrs. Punch down and knead it briefly and divide into portions.

For filling, I made spicy normal keema curry without potatoes and peas. Fill the dough portions with keema, roll with a little bit of oil and sprinkle some finely chopped garlic and green coriander on top. Put them on greased baking sheet. Bake on the top shelf under broiler (the top ring will be on in this setting). Cook for 1-2 minutes, then turn the naan over and cook for another 1-2 minutes. At the end you may brush some butter on top. We had it with Baigan Bharta , Daal Makhni and Murag Mussalum.

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