Ingredients
For the Naan dough:
yeast - 1 packet
milk - 1 cup
oil - 1 tbsp
salt - 1tsp
sugar - 1tbsp
full fat yogurt - 4 heaped tbsp
egg - 1
flour - 700g
For the Keema Stuffing:
lamb/chicken/beef - 750g mince of choice
onion - 1 diced
garlic - 8 cloves minced
coriander powder - 3tsp
whole cumin seeds - 4tsp
red chilli powder - 0.75tsp
black pepper - 1.25tsp cracked
salt to taste
fresh ginger - half tbsp
fresh coriander - bunch chopped
Other Ingredients:
kalonji seeds - 3tbsp
sesame seeds - 3tbsp
butter - Melted to brush over the Naan
Steps
To make the Naan:
Add 1 cup warm milk and one packet (7g) of yeast in a large bowl, let yeast to activate for few minutes before adding the following ingredients one at a time and stirring in between: oil, yogurt, salt, sugar then eggs. Finally add in the flour and knead the dough until it is combined.
Allow this to rise, covered, for about 1.5-2hrs.
For the cooked keema filling:
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Sauté' Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Add some oil into the inner cooking pot.
Add in all the ingredients aside from the onion and coriander and fry on quick mode till the meat has changed colour.
Disconnect the ROBOCOOK and switch off button.
Please dry out ALL the moisture from the keema because the Naans will break if the mixture is wet. Add the onions and coriander at the end.
To assemble:
Evenly divide the Naan dough into 5 portions. Roll one portion out till it's about the size of your hand when stretched open.
Using a spoon, load in the keema filling.
Seal the Naan dough using a combination of pinching and flattening pressure from the palm of your hand.
Next, using a mix of your rolling pin and weight from your hands, roll out the Naan until your desired size.
Try to avoid having the keema rip through the dough. If small holes appear, you can cover them by using some additional dough.
When it's at your desired size, sprinkle over some onion’s seeds and sesame seeds.
Use a rolling pin to simply apply pressure to get the seeds to stick to the dough
Use the end of your rolling pin/a wooden spoon to pierce the Naan with holes all around the Naan.
Connect the power cord to ROBOCOOK and switch ‘ON’ button. Press the Saute' Button in front dashboard and wait for 30 secs for the inner cooking pot to get heated up.
Transfer the Naan to the inner cooking pot. Cook this for a few moments, until the bottom forms a brown skin.
Disconnect the ROBOCOOK and switch off button.
To airfry :
Place the Fryo on top of the Robocook and set the steam rack inside the cooking pot.
Place the Fryo on top of the robocook and connect the power cord. (Do no connect the robocook).
Meanwhile grease the mesh basket with oil and place the naan inside it.
Place the Robocook Fryo on top and move down the handle to start. Now set the temperature at 170⁰C along with 12-15 min timer and press “PLAY” button.
Built with Air Blast Technology the Robocook Fryo optimizes the energy usage and starts its ultra-fast cooking.
Pause the frying at 6 min, remove the lid and flip the naan. Resume the frying by fixing the lid and pressing “Play” button.
Once the countdown comes down and cooking is completed it stops with 3 Beep sound. Pull the handle and remove the Fryo lid from the Robocook.
Serve the tasty keema naan with onion.