How to Make Keema Naan at Home

This crispy baked food Ground pork that tastes like a spicy, tangy kabab is filled into keema naan bread. They go by the name keema walay naan as well. Moreover, they are crispy on the exterior and melt-in-your-mouth soft within. Keema naan is traditionally made in a tandoor, a cylinder-shaped clay oven. The packed naan dough adheres to the tandoor's hot wall. Naan is cooked from the bottom up by the wall, and from the top down by the heat of the oven.

With a filling of spicily spiced ground lamb, this keema naan dish creates a simple, homemade stuffed bread. The naan dough is rolled out and baked in an oven after the keema is cooked separately and stuffed into it. You can now have a deliciously thick and fluffy stuffed naan for brunch or dinner as a consequence!


For Dough :

  • 2 cups Maida
  • 1 tsp salt
  • 1 tsp sugar
  • 1 cups curd
  • 5-6 tbsp oil
  • Water as required
  • For Keema :
  • 2 cups minced mutton
  • 1 cups onions , chopped
  • 1 tbsp ginger garlic paste
  • 1 tsp red chili powder
  • 1/2 tsp haldi
  • 1/2 tsp cumin powder
  • 1/2 tsp coriander powder
  • 1/2 tsp garam masala
  • coriander leaves for garnishing

Steps to Make Keema Naan at Home

To make a soft dough, combine maida, salt, sugar, a little oil, curd, and water in a basin. Let this to settle for around two hours after applying some oil.
Heat some oil in a pan before adding the minced beef, onions, and ginger-garlic mixture.
Simmer for some time and then add the powdered spices like cumin powder, coriander powder, garam masala, haldi, red chilli powder and salt according to taste.
Add the coriander leaves when the keema is almost done cooking, then turn off the fire.
Get the dough and divide it into 4. Prepare medium-sized, thick rotis and stuff them with the stuffing.
Roll with light hands pinching all sides together
To bake, heat the oven to a preheated 50% on a pan.
To cook in a tawa, gently flip the food on both sides until it is done and golden.
Enjoy with a dip of your choice after brushing with coriander and garlic butter.

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