Balochi Keema Naan

Ingredients

In the Balochi adaptation of Keema Naan, the original Indian recipe is modified to incorporate the unique flavors and ingredients of Balochi cuisine. The spices used in the filling are adjusted to reflect the traditional Balochi spice profile, and the cooking techniques are adapted to achieve the desired texture and taste. Additionally, the naan itself is prepared using Balochi culinary techniques, resulting in a distinctively Balochi version of this beloved dish. We alse have the original recipe for Keema naan, so you can check it out.

• For the naan: For the naan:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1 teaspoon baking powder 1 teaspoon baking powder
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 cup (120ml) warm water 1/2 cup (120ml) warm water
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For the keema filling: For the keema filling:
• 250g minced meat (beef or lamb) 250g minced meat (beef or lamb)
• 1 onion, finely chopped 1 onion, finely chopped
• 2 cloves of garlic, minced 2 cloves of garlic, minced
• 1 teaspoon ginger paste 1 teaspoon ginger paste
• 1 teaspoon cumin powder 1 teaspoon cumin powder
• 1 teaspoon coriander powder 1 teaspoon coriander powder
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• For garnish: For garnish:
• Fresh cilantro leaves, chopped Fresh cilantro leaves, chopped

Nutrition

• Calories (kcal / KJ): 350 kcal / 1465 KJ
• Fat (total, saturated): 15g, 4g
• Carbohydrates (total, sugars): 35g, 2g
• Protein: 18g
• Fiber: 2g
• Salt: 1.5g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, baking powder, and salt for the naan. Gradually add the warm water, yogurt, and vegetable oil. Knead the mixture until a smooth and elastic dough forms. Cover the dough with a damp cloth and let it rest for 30 minutes.
2. 2.
   In a separate pan, heat the vegetable oil over medium heat. Add the chopped onions and sauté until golden brown. Add the minced garlic and ginger paste, and cook for another minute.
3. 3.
   Add the minced meat to the pan and cook until it is browned and cooked through. Stir in the cumin powder, coriander powder, turmeric powder, red chili powder, and salt. Cook for an additional 2-3 minutes to allow the flavors to meld together. Remove from heat and set aside.
4. 4.
   Preheat a tawa or griddle over medium heat. Divide the naan dough into equal-sized portions and roll each portion into a small circle. Place a spoonful of the keema filling in the center of each circle and fold the edges over to seal the filling inside. Gently roll out the stuffed naan into a larger circle, taking care not to let the filling spill out.
5. 5.
   Place the stuffed naan on the preheated tawa or griddle and cook for 2-3 minutes on each side, or until golden brown and cooked through. Brush with a little oil or ghee while cooking to enhance the flavor and texture.
6. 6.
   Once cooked, remove the Balochi Keema Naan from the tawa and garnish with fresh cilantro leaves. Serve hot with chutneys or yogurt-based dips.

Treat your ingredients with care...

• Minced meat — Ensure that the minced meat is fresh and of good quality. You can use either beef or lamb, depending on your preference. If desired, you can also mix both meats for a unique flavor.
• Balochi spices — Balochi cuisine is known for its robust and aromatic spices. Use high-quality spices and adjust the quantities according to your taste preferences. Feel free to experiment with additional spices such as cardamom, cinnamon, or cloves to enhance the flavor profile.

Tips & Tricks

• For a spicier version, add chopped green chilies or red chili flakes to the keema filling.
• You can add a sprinkle of nigella seeds or sesame seeds on top of the naan before cooking for added flavor and texture.
• Serve Balochi Keema Naan with a side of raita (yogurt dip) or mint chutney for a refreshing contrast to the savory flavors.
• If you prefer a softer naan, brush it with melted butter immediately after cooking.
• Leftover Balochi Keema Naan can be refrigerated and reheated in a toaster or oven for a quick and delicious meal.

Serving advice

Serve Balochi Keema Naan hot, straight from the tawa or griddle, to fully enjoy its soft and flavorful texture. It can be served as a standalone dish or accompanied by a variety of side dishes and chutneys.

Presentation advice

To enhance the presentation of Balochi Keema Naan, you can brush the cooked naan with a little melted butter and sprinkle it with fresh cilantro leaves. Serve it on a warm plate or a traditional Balochi platter for an authentic touch.