How to Make Kheema Naan | Restaurant style

Get ready to experience a delicious twist on a popular dish – Vegan Kheema Naan!

If you’re curious about vegan cooking or just want a healthier option, this recipe is for you.

We’re taking the flavors of traditional Kheema Naan and giving them a plant-based makeover. Don’t worry, the taste is still amazing, and you’ll love how easy it is to make. So, let’s dive into this simple and satisfying recipe that brings together the goodness of vegan ingredients with the mouthwatering taste you crave.

Traditionally Kheema Naan is a nonvegetarian roti stuffed with ground lamb meat or chicken. But here I have made the vegan version of Kheema Naan. It is generally accompanied by creamy rich gravy and is one of the most ordered dishes in any Indian restaurant.

Earlier, I used to think that Naan can be made only at restaurants using the tandoor. I was wrong.

I learned how to recreate the same naan at home using the Tava, which tastes just like the authentic Naan. I tried this recipe at home and it turned out fabulous. Here instead of meat, we will use soya granules in our recipe to prepare the Keema naan.

Do check our Thalipeeth recipe from our blog

How to make Kheema Naan (Makes 10) 

INGREDIENTS

(For the Kheema)

1 cup soy granules or 1 cup grated tofu

¼ cup finely chopped onion

2-3 garlic pods

¼ cup finely chopped tomatoes

2 tbsp desiccated coconut

½ tsp turmeric powder

½ tsp red chili powder

½ tsp coriander-cumin powder

½ tsp garam masala powder

Salt to taste

METHOD

1. Soak the soya granules in water for some time. Squeeze the excess water and keep the granules aside.
2. Heat a pan and add chopped onion and garlic. Saute for some time.
3. Add the tomatoes and spice powder along with the desiccated coconut. Saute till the masala releases a nice aroma.
4. Add the soya granules and cook it till soft and tender. Add salt, mix well and keep it aside. 
5. The filling for the Naan is ready.

For the Naan Dough

INGREDIENTS

To activate the yeast

½ cup lukewarm water

1 tsp dry active yeast

1 tbsp date paste ( recipe in Basic Recipes section)

 

For the Dough

2 cups whole wheat flour

2tbsp coconut butter

¼ cup coconut milk

1tsp pink Himalayan salt

 

For the toppings

½ cup coriander leaves

2-3 tbsp nigella seeds

½ cup coconut milk (for brushing over)

 

METHOD

1. Mix the ingredients to activate the yeast and set aside for 10 minutes.
2. In a bowl mix all the ingredients for the dough. Mix the activated yeast and knead well for 6-8 minutes to form a soft dough. Leave it covered in a warm place to rise.
3. Once double in size, punch down the dough. Divide the dough into 10 balls.
4. Roll one ball into a round shape of 2” in diameter. Place 1 tbsp of the Kheema mixture in the center, seal the dough, and flatten it.
5. Roll the dough gently to make a naan (about 4”-5” in diameter)
6. Sprinkle kalonji seeds and coriander leaves and press them gently on the dough.
7. Repeat the same process for the rest of the dough balls.
8. Bake them in a preheated oven at 180 degrees for 12 -20 minutes 
9. OR Roast them over a heated pan/Tawa till brown spots appear 
10. Brush the Kheema naans with coconut milk and serve it warm.

NOTE

Naans can be made plain or with a filling inside.

Vegan Kheema Naan, showcases the incredible possibilities of plant-based cooking. With every bite, you savor not only the rich flavors but also the mindful choices that have gone into crafting this dish.

Whether you’re relishing it as a hearty meal, sharing it with friends and family, or simply satisfying your own cravings, Vegan Kheema Naan offers a delightful experience that bridges tradition and innovation. So go ahead, embark on your own adventure in the kitchen, and create this masterpiece that not only tantalizes your taste buds but also aligns with your values.

Remember, cooking is an art where recipes act as a canvas for your creativity. Feel free to experiment with different spices, fillings, and accompaniments to make this recipe truly your own. May your vegan Kheema Naan be a symbol of the joy of cooking, the celebration of flavors, and the choice to embrace a more compassionate way of enjoying food.

Do try this recipe and let me know in the comments section how you liked it.