Qeema Cheese Naan by hamida dehlvi

Keema Cheese Naan Recipe is regarded as one of the most popular recipe of Pakistani cuisine. No dining
table is complete without presenting delicious and aromatic Keema cheese naan. All the ingredients &
method are provided for your assistance. This is one paratha which we loved a lot. It is so cheesy and so
yummy. You can make this, cut into little triangles and give it to your kids, they will love it for sure..
Make Keema cheese naan with this perfect filling and a paratha recipe to go with it. The rolling
technique will always work best for you.

Ingredients:

For Dough:

Maida or Flour - 700gm
Yeast powder - 2 small sashay
Salt - 1 tbsp
Sugar - 1 tbsp
Baking Soda - 1 tsp
Dry milk powder - 1 cup
Oil - 2 tbsp
Eggs - 2
Lukewarm water - as needed

For Filling:

Beef keema/minced beef (ground in machine) - 700gms
Ginger garlic paste - 1tbsp
Red chilli flakes - 1 tsp
Turmeric - ½ tsp
Salt - ½ tsp
Oil - 1 tbsp
Garam masala powder - 1 tsp
Dried fenugreek leaves - 1 tbsp
Water - as required
Green onion - 250 gm (chopped)
Onions - 2 (chopped)
Coriander leaves - ½ bunch
Green chillies - 5/6 (chopped)
Lemon juice - 1 tbsp
Coriander seeds - 1 tbsp
Cumin seeds - 1 tbsp
Cheese - 1 packet (grated)
Ghee - for fry
Method:

1. In a bowl, add maida, yeast, salt, sugar, baking soda, milk powder, oil, eggs, and mix them well so that
oil and eggs is mixed in with the flour.
2. Add in lukewarm water slowly and knead to a soft smooth dough. Cover the dough with a bowl and
set aside.
3. In a wok, put minced and add ginger garlic paste, red chilli flakes, turmeric powder, salt, oil then stir
fry for 3-4 minutes.
4. Once it is done add garam masala powder, coriander leaves, green onions, dried fenugreek leaves,
chopped onions, green chillies, coriander seeds, cumin seeds, lemon juice and mix them well. Cover and
cook until the minced is done and the water evaporates.
5. Once the keema gets completely cooked take it off the flame and transfer it in bowl. Let it cool down.
6. Now, check the dough. It must have doubled in volume. Knead it for a minute with greased hands.
Cover and again set aside for some more minutes.
7. Dust a flat surface with some flour and transfer the dough over it. Punch down the dough and divide it
into equal parts. Take a one part/ball and roll it out lightly. Place one tablespoon ghee over it and
sprinkle loose flour and gently seal all the ends like a square shape and rolling it again.
8. Place one portion from the minced mixture in the middle of the circle and then put grated cheese
over it and fold the edges inward, and seal tightly like shown in the picture.
9. Roll out the filled dough into a naan.
10. Heat a non-stick tawa, grease the tawa with the ghee and put the rolled out naan over it, cook for
few sec, when you see tiny bubbles rise to the surface, flip it over, spread some ghee over it, spread
again, spread some more ghee over it.
11. When both the sides turn golden brown and crispy, transfer the paratha/naan on a serving platter.

Enjoy stuffed cheese keema naan with mint sause or simple raita.

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