Qeema Naan | Hyderabad Special Keema Naan

Qeema Naan or Keema Naan is a popular flatbread handy in Hyderabad, made with minced meat in a flaky parotta.
INGREDIENTS:
For the Minced Soya Granules
1 cup Soya Granules
A Pinch two 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
Qeema Naan
INSTRUCTIONS:
For the Naan
In a vast bowl, take all the elements and knead to soft dough.
Cover and maintain 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 dinner for a couple of minutes. Drain it in a colander for a while until all the water drains away. If required you can similarly 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 until it becomes dry.
Add all the spice powders and combine well.
Then grind soaked cashews along with tomatoes to a quality puree
Combine all and simmer for 10 minutes until the soya granules get cooked in masala well. Keep it aside.
Assembling the Qeema Naan,
Pinch out equal balls from the dough, dirt properly and roll out.
Take about 2 tbsp filling and unfold in the center.
Fold over the sides and over to make a rectangle
Cook the naans on both facets over a warm tawa.
Serve with raitha.