Gorkhali Stuffed Naan Recipes

STUFFED NAAN BREAD WITH MINCED MEAT (KEEMA NAAN)

Steps:

• To make the naan bread:.
• Sift the flour, salt, baking powder, yeast and sugar in a bowl and pour in the hand-hot milk, oil, yoghurt and the beaten egg and mix it all together to form a ball of dough.
• Place the dough on to a clean surface and knead it for 10 minutes or more, until it is smooth and satiny.
• Pour about 1/4 tsp oil into a large bowl and roll the ball of dough in it.
• Cover the bowl with a piece of cling film and set aside in a warm, draught-free place for an hour or until the dough has doubled in size.
• To make the mince stuffing:.
• Heat oil in a pan and on medium heat, fry the finely chopped onion, minced ginger and garlic till lightly golden browned.
• Add the mince meat, chopped chillies, spices and salt and stir fry till nicely browned.
• Add in the tomato puree and about 2-3 tbsp water and let the mixture cook thoroughly, stirring occasionally, till all the liquid have evaporated.
• Remember, NO LIQUID SHOULD REMAIN. If the mince stuffing is 'wet', it will be impossible to roll out the naans without bursting them.
• Keep aside to cool completely then mix in the chopped coriander leaves.
• Back to making the naan bread:.
• Pre-heat your oven to the highest temperature. Put 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 will a little flour if needed and roll out into a tear-shaped naan, about 15 cm in length and about 12 cm at its widest.
• Brush the top with melted butter.
• Remove the hot baking tray from the oven, grease it well with butter and place the naan on to it (I cook 4 naans in one batch).
• Put it into the oven on the top rack 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 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.

GORKHALI STUFFED NAAN

Steps:

• To prepare lamb stuffing, in a sauté pan heat two tablespoons of oil.
• Add turmeric, garlic, ginger and curry powder; fry for a minute or so.
• Add ground lamb and sauté until cooked.
• Add chopped scallion and cilantro; makes well.
• Take off heat and allow cooling.
• In a large bowl, combine the flour, two tablespoons of melted butter, baking powder, baking soda, sugar and salt.
• Make a well in the center and add milk and yogurt, mixing it with the flour until a soft dough is formed.
• Dust kneading board with flour; place the dough on the board and knead for ten minutes or so.
• Cover with plastic wrap and let rest for 30 minutes.
• Knead the dough again for another five minutes.
• Divide the dough into three-inch balls.
• Roll out the dough balls into eight-inch circles.
• Cover with plastic wrap.
• Place two tablespoons of lamb stuffing at the centre of the naan.
• Fold all edges over towards the centre and pinch to enclose.
• Sprinkle some dusting flour on the kneading board and gently roll out the stuffed naan into a six-inch circle.
• Continue with other dough balls.
• Cover with plastic wrap.
• Brush naans with melted butter and place in the hot clay oven farther from the open fire.
• Bake in oven for 4-5 minutes until the naans have risen and surface has blistered and turned slightly brown.
• Do not over bake naans.
• Alternatively, you can place buttered naans on a baking stone and bake in a conventional oven at 450oF.
• You can also season naans with garlic, herbs, and other spices.
• Serve hot with vegetable or meat preparations.

GORKHALI CHICKEN CHILI

Steps:

• In a small bowl, combine all marinating ingredients into a smooth paste.
• In a large bowl, pour the marinade over chicken pieces.
• Mix well, cover, and let marinate for at least four hours.
• Grill marinated chicken on a charcoal grill, occasionally turning until cooked through, about ten minutes.
• Cut grilled chicken into 1-in strips.
• In a blender, process garlic, ginger, fresh chili, cumin, chopped onions and tomatoes, honey, salt and pepper into a smooth paste.
• In a sauce pan heat two tablespoons of cooking oil.
• Fry dry whole red chilies till dark.
• Add the spice mixture and sauté on medium heat till the oil starts to separate from the spices, about 5-8 minutes.
• Add grilled chicken pieces, red bell pepper, and scallions.
• Stir thoroughly to coat with spices.
• Cook until vegetables are tender.
• Adjust seasoning with salt and pepper.
• Garnish with chopped cilantro.
• Serve with rice, or roti (flat bread).