Naan Chaap

Credit Where it’s Due

This is a recipe from a sweet Indian woman (and Chef/Author) named Fateema Hooda. She opened a restaurant several years ago. It was and still is the best Indian restaurant I’ve ever been to. She cooked from the heart; I wish I could have spent more time learning from her.


  • At least one 4.5-6 qt saute pan
  • Food processor or mortar/pestle
  • Sieve
  • A sharp knife 🙂


  • 2 medium yellow onions, minced (I use a food processor for this)
  • 0.5 kg ground protein
    • Beef
    • Lamb
    • Goat
    • Impossible Beef
  • 2T ghee (butter is okay, too)
  • 2T Hara Masala paste (recipe below)
  • 0.5tsp turmeric powder
  • 0.5c neutral oil (ex: veg or safflower)
  • 2t red chili powder
  • 1 green Thai pepper sliced lengthwise (stem and seeds removed)
  • 0.5c minced coriander leaves (aka cilantro)
  • 0.5c minced mint leaves
  • 1 tsp garam masala powder
  • Salt to taste
  • Buttered and toasted Pav (buns) or Small naan rounds (see notes)


  1. In a pan, heat the onions until translucent
  2. Add the meat, salt, turmeric powder, hara masala and ghee
  3. In another pan, heat the oil, add the chili powder
    • You can also empty the pan into a sieve, wipe it out and then add the oil, etc.
    • This is also a good opportunity to use a bit of Chinese chili oil
  4. Transfer and fry the meat mix until crispy and then simmer on low heat for 5 minutes.
  5. Turn off the heat and mix in the green sliced chili, garam masala, coriander and mint and let sit for another 5 minutes.
  6. Serve on buttered & toasted bun

Hara Masala


  • 50g garlic
  • 50g ginger
  • 25g green chilis (pick your heat/poison)
  • .5c diced fresh coriander leaves
  • 2T oil (or enough to make a smooth paste)


  1. Clean and grind all ingredients into a paste.
    • Again, you can use a food processor for this
  2. Store in a bottle and refrigerate up to 10 days
    • It would probably freeze up to a month or more in a vacuum sealed bag

This sandwich was shockingly good, like ‘how the hell is this not fast-food everywhere?’ kind of good. Resembles a crispy sloppy joe in appearance and texture.

Love & Chilis, Jimi


  • Garnishes (and a route to Indian Tacos)
    • Bread: steamed small naan rounds
    • Greek yoghurt seasoned with chaat masala powder
    • Hot mixed veg pickle, minced (Rec Brand: Patak’s)
    • Curry lime pickle blitzed with avocado, lime, salt and oil
    • Minced Red Onion
    • Feta cheese (or goat?)
  • In my opinion, Lamb is the best protein for this, the strong flavor holds up and compliments the strong seasoning.
  • If you’re doing the vegetarian thing: swap the lamb for Impossible Beef, add some powdered cumin and a bit more salt.
  • Could you do this with Ras El Hanout instead of Garam Masala for a more Moroccan flair? Good question anonymous internet person! Yes, and I would sub a spicy Harissa for the Hara Masala, too.

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