Qeema Naan | Hyderabad Special Keema Naan

Qeema Naan or Keema Naan is a popular flatbread available in Hyderabad, made with minced meat in a flaky parotta.

In this vegetarian version, I have used minced soya granules and stuffed in a flaky flatbread, typical to the version popular in Hyderabad. I have often heard Hubby Dear mention this Keema Naan that he used to enjoy during his stay in Hyderabad many years ago.

He has always been talking about how flaky and juicy the naan is. It's called a naan though in resemblance it looks more like the parotta we get in the south. So when I was doing the AtoZ International Street Food, I had picked up a couple of dishes that needed minced meat and I wanted to replace it with soya granules.

Toshka, a Damascus Sandwich and Nachos Supreme were two of the dishes that needed to be made using minced meat. I thought why not make it vegetarian by using soya granules. During the time I was planning to make, we had already decided on September theme and it suddenly struck me that I could make the Qeema Naan that is a Hyderabad special that hubby dear was always talking about.

So you see, this was one dish that was cooked and clicked so many months before. I was very sure I wasn’t going to make it again. The dish was very good, though we are not big fan of soya chunks.

I was so glad that I had a dish for the Q in the AtoZ Flatbread and More, where I am doing AtoZ Indian Flatbreads. If you are keen on knowing whats for Q in Dosa Varieties, hop over!

A to Z Indian Flatbreads:

A for Angakar Roti
B for Bedai Poori
C Choorie Ka Parantha
D for Dhapate
E for Ellu Holige
F for Farali Poori
G for Girda
H for Hariyali Paratha
I for Indori Palak Ki Puri
J for Jalebi Paratha
K for Koraishutir Kochuri
L for Lifafa Paratha
M for Masala Paratha
N for Nachni chi Bhakri
O for Orotti
P for Peethi Ki Paronthi

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Qeema Naan | Hyderabad Special Keema Naan

For the Minced Soya Granules

1 cup Soya Granules
A Pinch Turmeric
A Pinch Salt
Water as required
2 tsp Cooking Oil
1 cup Onions finely chopped
1 Bay Leaf
1 cup Tomato Puree
1 tsp Red Chilli Powder
1 tsp Coriander Powder
1 /2 tsp Garam Masala
1 /2 Cumin Powder
Salt to taste
4 to 5 Cashews

For the Naan

2 cups All Purpose Flour
2 tbsp Ghee
1/ 2 Baking Powder
Salt to taste

For the Naan

In a wide bowl, take all the ingredients and knead to soft dough.
Cover and keep it aside for an hour.

For the Minced Soya Granules

Bring a pot of water to boil along with turmeric and salt. Add soya granules and let it cook for a couple of minutes. Drain it in a colander for a while till all the water drains away. If required you can further squeeze to make the granules very dry.
Heat a nonstick pan with oil, add bay leaf and then finely chopped onions. Saute well.
Add the soya granules and saute till it becomes dry.
Add all the spice powders and combine well.
Then grind soaked cashews along with tomatoes to a fine puree
Combine all and simmer for 10 mins till the soya granules get cooked in masala well. Keep it aside.

Assembling the Qeema Naan,

Pinch out equal balls from the dough, dust well and roll out.
Take about 2 tbsp filling and spread in the center.
Fold over the sides and over to make a rectangle
Cook the naans on both sides over a hot tawa.
Serve with raitha.

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Qeema Naan | Hyderabad Special Keema Naan

Qeema Naan or Keema Naan is a popular flatbread available in Hyderabad, made with minced meat in a flaky parotta.

Author Srivalli

Ingredients

For the Minced Soya Granules

• 1 cup Soya Granules
• A Pinch Turmeric
• A Pinch Salt
• Water as required
• 2 tsp Cooking Oil
• 1 cup Onions finely chopped
• 1 Bay leaf
• 1 cup Tomato Puree
• 1 tsp Red Chilli powder
• 1 tsp Coriander powder
• 1 /2 tsp Garam Masala
• 1 /2 Cumin Powder
• Salt to taste
• 4 to 5 Cashews

For the Naan

• 2 cups All Purpose Flour
• 2 tbsp Ghee
• 1/ 2 Baking Powder
• Salt to taste

Instructions

For the Naan

• In a wide bowl, take all the ingredients and knead to soft dough.
• Cover and keep it aside for an hour.

For the Minced Soya Granules

• Bring a pot of water to boil along with turmeric and salt. Add soya granules and let it cook for a couple of minutes. Drain it in a colander for a while till all the water drains away. If required you can further squeeze to make the granules very dry.
• Heat a nonstick pan with oil, add bay leaf and then finely chopped onions. Saute well.
• Add the soya granules and saute till it becomes dry.
• Add all the spice powders and combine well.
• Then grind soaked cashews along with tomatoes to a fine puree
• Combine all and simmer for 10 mins till the soya granules get cooked in masala well. Keep it aside.

Assembling the Qeema Naan,

• Pinch out equal balls from the dough, dust well and roll out.
• Take about 2 tbsp filling and spread in the center.
• Fold over the sides and over to make a rectangle
• Cook the naans on both sides over a hot tawa.
• Serve with raitha.

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