PREPARATION

1. In a mixing bowl, add 100 milliliters water, 1 teaspoon yeast, 1 teaspoon sugar and mix it well.

2. Rest for 5 minutes.

3. Now, add, 200 grams all purpose flour, 2 tablespoons curd, 1 teaspoon baking powder, 1 tablespoon butter, 1/4 teaspoon salt and knead it into a smooth soft dough.

4. Rest for 35 - 40 minutes.

5. Heat 2 tablespoons oil in a pan, add 1 tablespoon ginger garlic paste and saute for 1 to 2 minutes.

6. Now, add 1/4 teaspoon asafoetida, 100 grams onions and fry till translucent.

7. Then, add 1 teaspoon green chili, 100 grams tomato and saute until it turns soft and pulpy.

8. Add, 100 grams green peas, 1/2 teaspoon red chili, 1/2 teaspoon garam masala and mix it well.

9. Now, add 100 grams soya keema and cook for 3 - 5 minutes.

10. Then, add 30 milliliters water, 1/2 teaspoon salt, 2 tablespoons coriander and mix well.

11. Take a ball from dough and flatten it with the help of your finger tips.

12. Now, place some prepared soya keema stuffing on it.

13. Roll it into a ball.

14. Flatten it again with the help of your finger tips to make a naan.

15. Transfer it to a baking tray.

16. Preheat the oven to 480°F/250°C. Bake for 20 minutes or until the golden brown.

17. Now, in a mixing bowl, add 350 grams curd, 1 teaspoon salt, 1 teaspoon red chili, 1 teaspoon garam masala, 2 tablespoons mint leaves.

18. Serve.