Keema/Chicken Naan

Ingredients for Keema Chicken Naan:

For Dough:
Wheat flour 1 kg
Baking soda 15 gm
Yeast 10 gm
Salt 10 gm
Dry milk powder 50 gm
Water 700 ml

For Filling:
Mince 1 kg
Onion ground 2 kg
Egg yolk 2
Mint, Coriander, Green chillies 25 gm

Dry milk powder 100 gm
Chili powder 1 tbsp
Red pepper (crushed) 2 tbsp
Coriander powder 2 tbsp
Coriander seeds (crushed) 2 tbsp

Salt to taste
Sesame seeds for garnish

Method:

Make a paste of 2kg onions.

Press to remove excess water.

Make a paste of 25 gm mint, coriander and green chillies and press to remove excess water.

Add 2 egg yolks, 1 tbsp Chili powder, 2 tbsp Red pepper (crushed), 2 tbsp coriander powder, 2 tbsp coriander seeds (crushed) to 1 kg Mince and mix well.

Now add the ground onions and the green masala paste.  

Mix in 100 gm dry milk powder to make it thick and divide into 10 to 12 balls.

For the dough add 15 gm baking soda, 10 gm yeast, 10 gm salt and 50 gm dry milk powder to 1 kg wheat flour and knead it with 700 ml water.

Now keep it covered with a wet cloth for 15-20 min.

Divide it into 10 to 12 balls and keep them covered with a wet cloth for 5-10 min.

When the balls become soft, roll them out into small circles.

Keep the ball of filling in the middle and made a small potli. 

Keep aside for 5 min. 

Roll them out and mark them with fingers.

Apply sesame seeds on top and bake them in a Tandoor.

Take them out when brown and serve.

Keema/Chicken Naan by Tandoor experts from Bread Basket (Tassawar Butt)