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Stuffed Aloo Naan

Manjula's picture
Ingredients
  Active dry yeast 1 Teaspoon
  Sugar 1 Teaspoon
  Baking soda 1 Pinch
  Yogurt/Dahi 2 Tablespoon
  Lukewarm water 3⁄4 Cup (12 tbs) (Use As Needed)
  Potatoes 2 Medium
  Salt 1 Teaspoon (Adjust To Taste)
  Cumin seeds 1⁄2 Teaspoon (Jeera)
  Amchoor powder 1⁄2 Teaspoon (Amchoor)
  Green pepper 1 , chopped
  Cilantro 2 Tablespoon, chopped (Hara Dhania)
  Garam masala 1⁄2 Teaspoon
  Oil 2 Tablespoon
  Clarified butter/Ghee 2 Teaspoon (For Butter The Naan)
  All purpose flour 1⁄4 Cup (4 tbs) (For Rolling)
Directions

GETTING READY
1. Preheat the oven to 500°F with baking rack for about thirty minutes or until rack is hot. Using a rack helps naan to get same heat as in a clay tandoor.

MAKING
2. To make the dough: Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
3. Add sugar, salt and baking soda to the flour and mix well.
4. Combine oil and yogurt mix it well, this will become crumbly dough.
5. Add the water-yeast mixture; add water as needed to make the dough firm. Note that after dough rises, it will become a little softer.
6. Knead until the dough is smooth. Cover the dough with damp cloth and keep it in a warm place for 3-4 hours. The dough should almost double in volume.
7. To prepare the filling: Boil 2 medium potatoes until they are tender.
8. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water. Potatoes will absorb the water and become soft.
9. Peel the skin off and mash the potatoes.
10. Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.
11. To make the naan: Knead the dough for about two minutes and divide the dough into six equal parts, and divide the potato mix in six parts. Potato mix should be little smaller then dough balls.
12. Roll the dough into a 3-inch circle. Place one potato ball in the center. Pull the edges of the dough to wrap the potato filling. Proceed to make all six balls.
13. Let the filled balls settle for 3 to 4 minutes before rolling them.
14. Next turn the oven to high broil.
15. Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking rack into the oven.
16. You can place about 2 to 3 naan on the baking rack at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked, it should become golden brown color on top.
17. Take naan out of the oven and brush lightly with clear butter (ghee).
18. Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.
19. If baking rack is not available use baking sheet. After naan is cooked from top turn them over to cook from other side.

SERVING
20. Serve the naan hot with dal makhni, raita, chola or palak paneer. Enjoy!

TIPS
If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
North Indian
Course: 
Main Dish
Taste: 
Spicy
Feel: 
Rich
Method: 
Baked
Dish: 
Bread
Ingredient: 
Flour
Preparation Time: 
30 Minutes
Cook Time: 
6 Minutes
Ready In: 
36 Minutes
Servings: 
3
Subtitle: 
Stuffed Potato Naan Bread
Have you ever tried to replicate the most popular Indian restaurant dish and failed? Well, Chef Manjula is making it all happen in her kitchen and sharing her secret recipes. It’s a common notion that naan is a restaurant recipe which can only be made in a tandoor and rolled only with the palms. The chef will prove it all wrong as you watch her in the video.

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