Keema Naan Chaap Recipe

Cooking Directions

• STEP 1.In a pan, heat oil and add onions, ginger-garlic paste, and minced meat. Cook until the meat is browned.
• STEP 2.Add spices like turmeric, red chili powder, garam masala, and salt. Mix well and cook for a few minutes.
• STEP 3.Take a portion of the naan dough and flatten it. Place a spoonful of the cooked keema in the center and seal the edges. Cook the stuffed naan on a tawa until golden brown on both sides.

Cooking Tips

• You can use any minced meat of your choice like chicken, mutton, or beef.
• Serve the Keema Naan Chaap with mint chutney or yogurt for a refreshing taste.
• You can also add chopped onions, tomatoes, and coriander leaves as a garnish.

Storage and Serving

• Keema Naan Chaap is best served hot and fresh.
• Leftover keema can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the keema before using it as a filling for naan or other dishes.