A popular appetizer on the menu of various restaurants and beach shacks in Goa. The basic naan or flatbread elevated with a spicy filling made with Goa sausage. An amazing innovation, definitely tempting and incredibly delicious. Traditionally, the naan is cooked in a tandoor, but can be baked in the oven or over a flame on the tawa.
The sausage mixture is cooked, strained in a sieve to drain off excess fat, cooled and then, stuffed in small balls of dough. Each one then gently rolled and cooked. Pillowy soft bread in combination with the delicious sausage filling. The dough is enriched with milk and yogurt that gives the naan a rich, tender crumb. Baking powder and baking soda acting as leavening agents. Salt and ghee used as flavourings. End result is a super-soft flatbread with the goodness of sausage that is hard to resist. Absolutely delectable and satisfying, our family favourite!!!
The sausage mixture is cooked, strained in a sieve to drain off excess fat, cooled and then, stuffed in small balls of dough. Each one then gently rolled and cooked. Pillowy soft bread in combination with the delicious sausage filling. The dough is enriched with milk and yogurt that gives the naan a rich, tender crumb. Baking powder and baking soda acting as leavening agents. Salt and ghee used as flavourings. End result is a super-soft flatbread with the goodness of sausage that is hard to resist. Absolutely delectable and satisfying, our family favourite!!!
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Goa Sausage Naan
(Yields 6)
Filling
Ingredients:
1/4 kg Goa sausages
1/2 cup water
1 large onion (chopped, 2 cups)
Method:
Remove the sausage meat from the casing and pulse in a food processor to coarse texture. Transfer meat in a pan with water. Cook on medium heat till three-fourth of the water has been absorbed. Stir in the onion and continue to cook until soft and mixture dry. Strain the sausage mixture through a sieve, placed over a bowl. Set aside for an hour to drain well.
Dough
Ingredients:
2 and 1/4 cups whole wheat flour or durum atta
1/4 cup thick yogurt or sour cream
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon melted ghee
3/4 cup lukewarm water
2 tablespoon butter (melted, for roasting)
1/2 teaspoon salt
Method:
Sift the flour, baking powder, baking soda and salt in a bowl. Add yogurt and ghee. Mix dry ingredients with the wet until well combined. Knead to form a soft dough by mixing in the lukewarm water. Once the dough comes together, knead for 5 to 8 minutes until soft and springs back when pressed with a finger.
Place dough in a lightly oiled bowl, cover with plastic wrap and leave to rise in a warm place for an hour.
The dough won't double so don't worry, but will be soft to the touch. Divide into 6 equal balls.
Take a ball of dough in the palm of your hand to create a bowl with a thick bottom and thin outer edge. Stuff with a spoonful and half of the meat mixture. Pull the ends of the dough to enclose and seal filling. Lightly press, flatten with seam side down and very gently, roll back and forth to a 6 or 7 inches circle.
Continue the above with rest of the dough balls.
Heat a griddle or tawa and roast each naan on both sides after brushing with butter. Use a roti press while roasting to press down the edges for even cooking. The naan is cooked when it puffs up with brown spots on both sides.
Serve hot.
Note:
(Yields 6)
Filling
Ingredients:
1/4 kg Goa sausages
1/2 cup water
1 large onion (chopped, 2 cups)
Method:
Remove the sausage meat from the casing and pulse in a food processor to coarse texture. Transfer meat in a pan with water. Cook on medium heat till three-fourth of the water has been absorbed. Stir in the onion and continue to cook until soft and mixture dry. Strain the sausage mixture through a sieve, placed over a bowl. Set aside for an hour to drain well.
Dough
Ingredients:
2 and 1/4 cups whole wheat flour or durum atta
1/4 cup thick yogurt or sour cream
1 teaspoon baking powder
1/2 teaspoon baking soda
1 tablespoon melted ghee
3/4 cup lukewarm water
2 tablespoon butter (melted, for roasting)
1/2 teaspoon salt
Method:
Sift the flour, baking powder, baking soda and salt in a bowl. Add yogurt and ghee. Mix dry ingredients with the wet until well combined. Knead to form a soft dough by mixing in the lukewarm water. Once the dough comes together, knead for 5 to 8 minutes until soft and springs back when pressed with a finger.
Place dough in a lightly oiled bowl, cover with plastic wrap and leave to rise in a warm place for an hour.
The dough won't double so don't worry, but will be soft to the touch. Divide into 6 equal balls.
Take a ball of dough in the palm of your hand to create a bowl with a thick bottom and thin outer edge. Stuff with a spoonful and half of the meat mixture. Pull the ends of the dough to enclose and seal filling. Lightly press, flatten with seam side down and very gently, roll back and forth to a 6 or 7 inches circle.
Continue the above with rest of the dough balls.
Heat a griddle or tawa and roast each naan on both sides after brushing with butter. Use a roti press while roasting to press down the edges for even cooking. The naan is cooked when it puffs up with brown spots on both sides.
Serve hot.
Note:
- The dough can be prepared with all-purpose flour, if desired.
