Breakfast Rice I Flatbreads

INSTANT STUFFED NAAN – NO YEAST

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So let’s make the dough first & then the stuffing. You can use leftover masala from your Aloo Tikki Patties, Kachori stuffing or Paneer dry sabji too. Here I will share the recipe for Aloo Pyaaz stuffed Naan.

INGREDIENTS: DOUGH:
2 Cups All Purpose Flour (Maida)
1/2 Cup Whole Wheat Flour
3/4 Tsp Baking Soda
1 Tsp Sugar
Salt to Taste
1/2 Cup Yogurt
1 Tbsp Refined Oil
1/4 Cup Water
Sesame Seeds (Optional)
Butter/Ghee (Optional)

INGREDIENTS: STUFFING:
1 Tbsp Oil
1 Tsp Mustard Seeds
1 Tsp Asafoetida (Hing)
1 Tbsp Coriander Seeds (Akkha Dhania)
1 Green Chilli
5-6 Garlic Paste or finely chopped
2 Boiled, Peeled & Mashed Potatoes
1 Tbsp Gram Flour (Besan)
1 Tsp Turmeric Powder (Haldi)
1 Tsp Chilli Powder
1 Tsp Garam Masala
1 Tsp Aamchur Powder
1 Tsp Mint Powder (Optional)
Salt to Taste
5 Finely Chopped Onions
1/4 Cup Finely Chopped Coriander Leaves

METHOD:

  • We need to make a semi soft dough for the naan.
  • Start by adding the flour, salt, sugar, baking soda to a large bowl and mix everything well.
  • Now add the oil and combine with the flour.
  • Mix Yogurt and water in a glass and add this to the flour little at a time, kneading the dough simultaneously to form a soft dough. If the dough feels dry, add a few teaspoons until it’s all combined and feels soft. If it feels sticky then an additional teaspoon of flour should help.
  • Once the dough is soft and supple and well formed, cover with a damp cloth and keep aside for 30 minutes.
  • The stuffing is the same like the one used to make Stuffed Kachoris. I’ve added chopped Garlic to this to enhance the taste further.
  • So to prepare the filling, take a wide pan and heat Oil.
  • Splutter Mustard Seeds.
  • Lower the flame & add Hing in powdered form.
  • Now, add Coriander Seeds after crushing them in-between your palms.
  • Fry for about a minute and then add the chopped Green Chillis and Garlic. You can skip or adjust the quantity as per taste.
  • Now add the mashed boiled Potatoes and give this a good mix.
  • Also add Besan to this, mix well and cook for another 2 minutes.
  • Add in the spice powders – Turmeric Powder, Red Chilli Powder, Garam Masala/Tandoori Masala, Amchur Powder, Mint Powder & Salt. I added Kashmiri Red Chilli Powder since it gives a good colour without being too spicy. Adjust the quantity of the spice as per your taste.
  • Now mix everything well and keep mashing any big pieces of Potatoes till they look smooth. Cook for 2-3 minutes.
  • Now add the finely chopped Onions and start folding the Potato masala with this. The Onions will slowly start to cook and reduce in size.
  • Once the masala looks blended and the onions also look translucent, add Coriander leaves, mix well and switch off flame. Check pictures below to know how the masala should look like. Do a taste test and add salt/masala if required. Let this mixture cool down completely.
  • Now check the dough and knead it once again for a minute and divide into equal parts, each portion sized like a golf ball. Cover with the damp cloth and keep them aside.
  • Once the masala has cooled down, divide them into lemon sized balls.
  • Now place the masala ball in the center and cover the ball completely with the dough. Roll between your palms to make smooth crease-less ball.
  • Roll this out with a help of a rolling pin and board.
  • I like to keep it thick, you can adjust the thickness as per your liking. Sprinkle some sesame seeds and roll once to press them in.
  • Heat a tawa and once it is hot, place this naan. Flip once it cooks and browns well. You can spread butter/ghee on both sides. Cook both sides well till crisp and do the same for all the other naans.
  • Serve hot with Yogurt.
8-E7-C32-B6-9-A45-4-EB1-A10-B-A685245-B1965.jpg
Soft dough
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Potato Onion Stuffing
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Ready to roll!
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Flip & Cook both sides
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Heavy on the Stuffing!

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