Lahori Keema Naan (Pakistan Special)


Hello World! Hope you all are doing good. Many of my readers have been complaining that I haven’t been very regular in this space of mine. Well, I agree I have been rather lazy. My social life has kept me so busy that I have hardly had any time for any virtual updates. At the end of the day, I am so spent that I hardly feel like even switching on my laptop. Recipe demands have been piling up in my inbox and I promise I will try to address each one of them. Honest promise!

The first one is this vegetarian version of the famous Lahori Keema Naan. I made this one just like that one evening, simply as an excuse to eat something other than the routine fare. While making this, I especially kept in mind the taste of my Keema lover husband, without having to compromise on my vegetarianism. I made a stuffing that tasted like spiced and minced meat and decided to test it on him. He couldn’t believe his wife who swore she would never touch meat had made a meat dish just for him! ๐Ÿ˜‰ Experiment successful! Hehe ๐Ÿ˜› I served Keema Naan with Pindi Chana, a specialty chickpea dish from Rawalpindi, Pakistan, and Boondi Raita. He later commented on my Facebook timeline that this was the best Keema Naan he had ever had! Now isn’t that some compliment?! ๐Ÿ˜€ Well, if you want to know the secret of my vegetarian Keema, read on:


For the Naan Dough:

2 cups all purpose flour
1/2 cup yogurt
1/2 teaspoon baking soda
2 tablespoons refined oil
1/2 teaspoon sugar
1 teaspoon salt
1/2 cup warm water

For sprinkling:

1 tablespoon Nigella seeds
1 tablespoon coriander leaves (chopped)

For the Keema Stuffing:

1/2 cup soya granules (soaked in hot water for 30 minutes and strained)
1 teaspoon vegetable oil
1 teaspoon butter
1/4 teaspoon cumin seeds
1 black cardamom
A pinch asafoetida
1 clove garlic (minced)
1/4 inch piece ginger (grated)
1 small onion (chopped)
1 green chilli (finely chopped)
1 tablespoon coriander leaves (chopped)
1/4 teaspoon garam masala powder
Salt (to taste)


Mix all the ingredients for the dough and knead well to form a soft, elastic dough. Cover with a damp cloth and set aside for 30 mins.

To prepare the stuffing, heat oil in a pan. When the oil is hot, add butter and allow it to melt.

Add cumin seeds and black cardamom and allow it to splutter.

Add asafoetida, minced garlic, grated ginger and green chilli. Stir fry for a minute.

Add onion and fry till it turns pink.

Now add the soya granules, salt and garam masala. Mix well.

Cook covered for 2 minutes.

Add coriander leaves and mix well.

Divide the dough into equal sized balls.

Flatten each ball and put a spoonful of the Keema stuffing in the centre.

Gather and seal the edges and shape into a ball again.

Roll out each ball with a rolling pin, using some flour for dusting. You can shape it into a circle, an oblong or a triangle.

Sprinkle some nigella seeds and coriander leaves on each rolled out Naan. Press down with your fingers.

Heat a griddle and cook the Naan covered, flipping over sides, till both sides are evenly cooked.

Brush some butter and serve hot with any Curry, Chutney or Pickle of your choice.


Eat, drink and be merry! ๐Ÿ™‚


Bajra-Paneer-Hare Pyaaz ki Roti


This one is just another experiment turning out well. After eating out over the weekend, I wanted to make a healthy breakfast today. Healthy, to me, means full of fibre and rich in nutrients. And of course, very, very low on oil. So I made this Roti. I prepared the dough with Millet flour (Bajre ka atta), added some soy flour and Jauย flour to it and grated half a bottle gourd (lauki/ghiya) in it for some added nutrition. I could have made Rotis with this dough, but I decided to stuff it with mildly flavored Cottage Cheese and Scallions (spring/green onions) for some extra taste. Here’s the recipe:



1 cup millet (bajra) flour
1/4 cup wholewheat flour
4 tablespoons soy flour
4 tablespoons Jauย flour
1/2 bottle gourd (peeled and grated)
1/2 cup yoghurt
1/2 cup warm water
1 teaspoon salt


200 grams cottage cheese (grated)
1/2 bowl scallions (finely chopped)
1/2 teaspoon onion seeds (kalonji)
1/4 teaspoon red chilly powder
Salt (to taste)


Mix millet flour, wholewheat flour, soy flour andย jauย flour together and add salt to it. Squeeze the grated bottle gourd to remove excess water. Add this along with the yoghurt to the flour mixture and knead into a soft dough, adding a little warm water. Since bottle gourd has a high water content, be careful about the quantity of water you use to knead the dough, as it must be kept pliable. Cover and keep aside for 20 minutes.

Mix cottage cheese, chopped scallions, onion seeds, red chilly powder and salt to make the stuffing. Keep aside.

Divide the dough into balls. Grease your palms with a little oil and flatten each ball. Place a tablespoon of the stuffing in the centre and lift up the edges to seal.

Dust with some wholewheat flour and roll out gently with your fingers. DO NOT use a rolling pin for rolling this one out, as the dough is sticky and your Roti might break. Also, always keep these Rotis on a floured surface, as they tend to stick wherever you keep them. Shape into 1/4 inch thick Rotis and cook on a griddle on low flame till both sides are well cooked. Dab a little margarine/low fat butter on one side and serve hot with pickle, chutney and yoghurt.


Eat, drink and be merry! ๐Ÿ™‚

Matar Kachori


Who does not love fresh, green peas? Perhaps it is one thing that can be used in a myriad of dishes, perfectly complementing the ingredients, or enhancing the taste by imparting its own, sweet flavor. I remember when I was young, our Sunday brunch used to be Matar Kachori with Aloo ki Subzi and a tall glass of warm Elaichi Badam Milk. My brother and I would look forward to winters the year round so that Mom could make Matar dishes. Even now, the first thing I remember whenever I see peas is the winter Sunday brunches of my childhood. I purchased the first fresh peas of this season a couple of days back. And how could I not make Matar Kachori! And I tell you, you must make it for breakfast one of these days. You’ll love it. Here’s the recipe:


For the dough:

1 bowl wholewheat atta
1/2 bowl refined flour
2 tablespoons cornflour
4 tablespoons refined oil
Salt to taste
2 cups warm water
Refined oil for frying

For the stuffing:

1 bowl peas (par-boiled in salted water for 5 minutes)
1 tablespoon grated ginger
1 tablespoon fennel (coarsely ground)
1/2 teaspoon cumin seeds
1/4 teaspoon asafoetida
1/2 teaspoon garam masala powder
1/2 teaspoon red chilly powder
Salt (to taste)
2 tablespoons refined oil


Mix atta, refined flour, cornflour and salt. Add refined oil and mix well. Make a well in the flour and slowly add warm water. Knead into a soft dough. Cover with a damp cloth and keep aside for 30 minutes.

Blend the par-boiled peas into a paste and keep aside. Heat 2 tablespoons oil in a pan. Add the cumin seeds and fry for a minute. Add asafoetida, fennel powder and grated ginger and fry till the ginger turns light brown. Add the peas paste. Keep stirring on medium heat till the paste turns dry. Add salt, garam masala powder, red chilly powder and mix well. Keep aside and let cool.

Make small balls of the dough and stuff each ball with a spoonful of the peas stuffing. Roll out into pooris with a rolling pin, using a little oil if required. Deep fry till crisp and golden on both sides.

Serve hot with Dum Aloo and Tamatar ki Meethi Chutney.

Eat, drink and be merry! ๐Ÿ™‚