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(Stuffed mince flatbread) that is currently extremely popular with various groups, which has a easy and fast method of making relatively, this ๐ถ๐ฎ๐Keema Naan๐๐ฎ๐ถ
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๐ถ๐ฎ๐Keema Naan๐๐ฎ๐ถ
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(stuffed mince flatbread) menu with 17 substances which are surely easy to find, and we have to process them at the very least through 6 methods. You should devote a while on this, so the resulting food could be perfect.
Composition - ๐ถ๐ฎ๐Keema Naan๐๐ฎ๐ถ
(Stuffed mince flatbread):
Take 375 g - plain flour 2 tbsp milk powder
Make ready 1/4 cup plain yoghurt 2 tbsp melted butter or ghee
Get 1/2 cup - lukwarm water 1 tsp yeast
Prepare 1 tsp for salt 1 tsp sugar
Provide 1/2 tsp for baking soda 1 egg (optional)
Take - For naan stuffing
Get 150 g for minced lamb,beef or chiken 1 small onion, finely chopped
You need 1 tbsp garlic & ginger paste
Provide 2 of fresh green chilies,finely chopped
Take handful fresh coriander, finely chopped
Provide 1/2 tsp for red Chilli flakes(optional)
Need 1 tsp - coriander powder 1/2 tsp white cumin seeds
Take 1 tsp of garam masala 1/2 tsp salt or to taste
Provide 1 tsp red chilli powder 1/4 tsp turmeric powder
Provide 1/2 tsp - dried fenugreek leaves
Make ready 1 tbsp vegetable oil or ghee
You need 1 slice bread toasted and make a breadcrumbs
๐ถ๐ฎ๐Keema Naan๐๐ฎ๐ถ
(Stuffed mince flatbread) making:
Add the yeast and sugar to the lukwarm water and allow to stand for 10 minutes. - Sieve the flour, salt and baking soda and milk powder into a bowl. Add in the yeast mixture, the butter or ghee, yoghurt and the egg. Mix to a smooth, soft dough. - Knead the dough on a floured surface for 4-5 minutes. - Place the dough in a greased bowl. Brush lightly with melted butter or ghee. Cover and stand in a warm place for about 3-4 hours until the dough roughly doubles in size.
#Make_a_keema(mince): - - Heat the oil in a pan and fry the onions and garlic & ginger paste for 2 minutes. - - Add the meat and all the spices with the fresh Coriander and fresh Green Chilli and stir-fry for about 4 minutes until the mixture is brown now add the 3 tbsp of breadcrumbs in a mince mixture and cook 1 minute.Turn off the heat and allow to cool completely. - - Remove the risen dough from the bowl and place on a floured surface. Punch the dough down and knead gently for 2 minutes.
Split the dough into four pieces. Roll the pieces into balls. Place a ball on a floured surface and roll out like a round shape. - - Place a 2 or 3 tbsp of the keema mixture in the middle of the dough. Pull up the edges of the dough to make a little sack. Work into a ball and place back on the floured surface with the creases on the underside. Repeat with the remaining dough pieces. - Cover the dough balls and leave to rest for 30 minutes.
Turn your grill onto maximum and place a baking tray underneath. - Press a dough ball down gently on a floured surface and roll out gently into a tear or oblong shape. - - Brush the surface with melted butter or ghee mix with 1tbsp fresh coriander finely chopped. - - Place the naan on a hot tawa or flat pan for about 1 minute until it bubbles up.
Transfer the naan to the hot baking tray and cook under the hot grill for about 1-2 minutes until the naan starts to turn brown. - Brush the naan lightly with melted ghee before serving. - - #Tip: - - The tawa (iron skillet) and the grill pan should be medium hot to ensure the naan is cooked properly.
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