Learn how to make Soya Kheema Naan recipe with Chef Ruchi Bharani on Rajshri Food.
Soya Kheema Naan is a mouthwatering dish that you can make for your friends and family as an appetizer or breakfast.
Made by stuffing minced soya and spices inside a flatbread it is a must try recipe from North India. Try making it at home and share your experience with us.
Ingredients:
For Yeast
1 tsp Dry Instant Yeast
1 tsp Sugar
1/2 cup Water
For Dough
1 cup Plain flour
1/4 tsp Salt
1 tbsp Curd
1 tsp Baking powder
1/2 tsp Ghee/Butter/Oil
Flour for dusting
For Filling
1 tbsp Oil
1 tbsp Ginger-Garlic Paste
1/4 tsp Asafoetida
2 Spring Onions Whites, finely chopped
3 Green Chillies, finely chopped
2 Tomatoes, deseeded & finely chopped
1 tsp Red chilli powder
1/2 tsp Garam Masala
1 cup Soya granules, sieved & boiled
Spring Onion Leaves, finely chopped
2 tbsp Coriander leaves
Salt to taste
1 tbsp Water to sprinkle
For Naan
Dough Ball
Flour for dusting
1 ½ tbsp Filling
Milk for brushing
For Garnishing:
Melted Butter
Red chilli powder
Coriander Leaves
Method of preparation:
For Yeast
In a glass add yeast, sugar, water and keep it aside for 2-3 minutes.
For Dough
In a bowl add plain flour, salt, mix it well and make a well in the center.
Into that well add curd, baking powder, ghee, mix well.
Add spoons of yeast into the dough as required and start kneading it.
Remove the dough from the bowl and dust the board with some flour.
Knead the dough till it stops sticking to your hands and then knock the dough a bit. Our dough is ready, keep it inside a bowl and cover it with a wet cloth. Keep it aside to rest for 45-60 minutes.
For Filling
Heat oil in a pan, ginger-garlic paste, asafoetida, give it a mix.
Add spring onions, green chillies, tomatoes, red chilli powder, garam masala and let it cook till the tomatoes are nice and soft.
Add soya, spring onion leaves, coriander leaves, salt.
Sprinkle some water, give it a good mix, cover it and let it cook 2 minutes.
Give it a mix, let it cool down and our filling is ready.
For Naan
Open the dough, knock back the air.
Take a portion of the dough and make small balls of it.
On the board dust some flour, take a dough ball and roll it.
Take some filling and place it at the center, collect all the ends of the dough and seal it to make a round ball.
Repeat the procedure to make similar balls.
Start rolling the balls again, try and spread them with your finger as much as you can.
Prick it with a fork and let it cook on a pan on one side till it turns slightly brown.
Remove them and place on a baking tray and brush little milk on top.
Preheat the oven at the highest temperature, place the naans inside a preheated oven and then bring the temperature down to 180°C and let them cook till they are nice and brown.
For garnishing:
In a small bowl of butter add red chilli powder, coriander leaves, give it a mix and nicely brush it on the naan.
Our Soya Kheema Naan is ready.
Soya Kheema Naan is a mouthwatering dish that you can make for your friends and family as an appetizer or breakfast.
Made by stuffing minced soya and spices inside a flatbread it is a must try recipe from North India. Try making it at home and share your experience with us.
Ingredients:
For Yeast
1 tsp Dry Instant Yeast
1 tsp Sugar
1/2 cup Water
For Dough
1 cup Plain flour
1/4 tsp Salt
1 tbsp Curd
1 tsp Baking powder
1/2 tsp Ghee/Butter/Oil
Flour for dusting
For Filling
1 tbsp Oil
1 tbsp Ginger-Garlic Paste
1/4 tsp Asafoetida
2 Spring Onions Whites, finely chopped
3 Green Chillies, finely chopped
2 Tomatoes, deseeded & finely chopped
1 tsp Red chilli powder
1/2 tsp Garam Masala
1 cup Soya granules, sieved & boiled
Spring Onion Leaves, finely chopped
2 tbsp Coriander leaves
Salt to taste
1 tbsp Water to sprinkle
For Naan
Dough Ball
Flour for dusting
1 ½ tbsp Filling
Milk for brushing
For Garnishing:
Melted Butter
Red chilli powder
Coriander Leaves
Method of preparation:
For Yeast
In a glass add yeast, sugar, water and keep it aside for 2-3 minutes.
For Dough
In a bowl add plain flour, salt, mix it well and make a well in the center.
Into that well add curd, baking powder, ghee, mix well.
Add spoons of yeast into the dough as required and start kneading it.
Remove the dough from the bowl and dust the board with some flour.
Knead the dough till it stops sticking to your hands and then knock the dough a bit. Our dough is ready, keep it inside a bowl and cover it with a wet cloth. Keep it aside to rest for 45-60 minutes.
For Filling
Heat oil in a pan, ginger-garlic paste, asafoetida, give it a mix.
Add spring onions, green chillies, tomatoes, red chilli powder, garam masala and let it cook till the tomatoes are nice and soft.
Add soya, spring onion leaves, coriander leaves, salt.
Sprinkle some water, give it a good mix, cover it and let it cook 2 minutes.
Give it a mix, let it cool down and our filling is ready.
For Naan
Open the dough, knock back the air.
Take a portion of the dough and make small balls of it.
On the board dust some flour, take a dough ball and roll it.
Take some filling and place it at the center, collect all the ends of the dough and seal it to make a round ball.
Repeat the procedure to make similar balls.
Start rolling the balls again, try and spread them with your finger as much as you can.
Prick it with a fork and let it cook on a pan on one side till it turns slightly brown.
Remove them and place on a baking tray and brush little milk on top.
Preheat the oven at the highest temperature, place the naans inside a preheated oven and then bring the temperature down to 180°C and let them cook till they are nice and brown.
For garnishing:
In a small bowl of butter add red chilli powder, coriander leaves, give it a mix and nicely brush it on the naan.
Our Soya Kheema Naan is ready.
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