Keema Naan with Mint Yoghurt

Khushi Kaur

Khushi Kaur from Westfield Academy in London 2018 entrant

Being of Indian Origin and a lover of Indian food, I wanted to create a light starter; Keema Naan served with Mint Yoghurt. What I love about this recipe is the spicy naan with cooling mint yoghurt - perfect combination.

Method

NAAN DOUGH
In a small ramekin or bowl, add 4 tbsp of lukewarm water then add the yeast, sugar and stir to dissolve. Add more water if required, but ensure it's not too hot. Once the yeast has been activated it will begin to foam.
In a large mixing bowl, add the flour, salt, baking powder, yoghurt and oil. Once foaming, add the yeast too.
Using one hand, start to bring the mixture together. If it feels a little dry, add in a little of the milk and start to knead it to make a soft ball of dough. If it’s dry, add a little more milk or a little more flour if it gets too wet.
One it has all come together and you have a soft pliable dough, cover it with a little oil and cover the bowl with cling film and leave in a warm place to rise for 2 hours.

KEEMA STUFFING
Heat oil in a pan and on a medium heat start to fry the finely chopped onions.
After 5 minutes, add the minced ginger and garlic until everything is golden brown.
Add the mincemeat, chopped chillies, spices and salt and stir-fry until the meat has browned.
Squeeze in the tomato puree and a splash of water if needed. Leave the mixture to cook thoroughly, stirring occasionally until all the liquid has evaporated. The filling must be dry.
Leave to then add the chopped coriander leaves.

TO MAKE THE KEEMA NAAN
Pre-heat your oven to the highest temperature. Put in the heaviest baking tray to heat in the oven.
Punch down the dough and knead it again and divide into 8 equal balls.
While working on 1 ball, keep the remaining balls covered.
Flatten the ball using your hands (or rolling pin), roll it out slightly and then place about 1 heaped tbsp of the mince stuffing in the centre and pull the edges up, seal and shape into a ball again.
Dust with a little flour if needed and roll out the naan, about 15cm in length.
Brush the top with melted butter.
Remove the hot baking tray from the oven, grease it well with butter and place the naan onto it. You can make more to create as much naan as you can to fit on more than one tray. Put it into the oven on the top for 2-3 minutes. It should puff up and brown slightly (do keep an eye on it after 2 mins).
Once puffed up and browned on one side, flip the naan and place back into the oven again for another 1-2 minutes till the top of naan goes golden brown (keep an eye after 1 minute).
Wrap the naans in a clean tea-towel and serve hot.

Ingredients

NAAN BREAD:
450g plain flour
300g atta
½ tsp salt
1 tsp baking powder
2 tsp active dry yeast
2 tsp sugar
150ml warm milk
2 tbsp rapeseed oil
150g natural yoghurt

KEEMA STUFFING
200g pork mince
2 tbsp oil
1 onion, very finely chopped
2 garlic cloves, minced
5 cm piece ginger, minced
2 green chillies, finely chopped (optional)
2 tbsp tomato puree
1 tsp chilli powder
1 tsp coriander seeds, crushed
1 tsp cumin seeds, crushed
1 tsp garam masala
1 tsp salt (to taste)

Handful fresh coriander leaves, finely chopped

MINT YOGHURT
Freshly chopped mint
100ml greek yoghurt