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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


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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