Homemade Stuffed Aloo Naan

Ingredients

• For the naan: For the naan:
• 2 cups (240g) all-purpose flour 2 cups (240g) all-purpose flour
• 1/2 teaspoon salt 1/2 teaspoon salt
• 1/2 teaspoon sugar 1/2 teaspoon sugar
• 1/2 teaspoon baking powder 1/2 teaspoon baking powder
• 1/4 teaspoon baking soda 1/4 teaspoon baking soda
• 1/4 cup (60ml) plain yogurt 1/4 cup (60ml) plain yogurt
• 1/4 cup (60ml) warm milk 1/4 cup (60ml) warm milk
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• Water, as needed Water, as needed
• For the potato filling: For the potato filling:
• 2 medium-sized potatoes, boiled and mashed 2 medium-sized potatoes, boiled and mashed
• 1 small onion, finely chopped 1 small onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1/2 teaspoon cumin powder 1/2 teaspoon cumin powder
• 1/2 teaspoon coriander powder 1/2 teaspoon coriander powder
• 1/4 teaspoon garam masala 1/4 teaspoon garam masala
• Salt, to taste Salt, to taste
• Fresh coriander leaves, for garnish Fresh coriander leaves, for garnish

Nutrition

• Calories (kcal / KJ): 280 kcal / 1172 KJ
• Fat (total, saturated): 6g, 1g
• Carbohydrates (total, sugars): 50g, 3g
• Protein: 7g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large mixing bowl, combine the all-purpose flour, salt, sugar, baking powder, and baking soda for the naan.
2. 2.
   Add the yogurt, warm milk, and vegetable oil to the dry ingredients. Mix well.
3. 3.
   Gradually add water, a little at a time, and knead the dough until it becomes soft and pliable. Cover the dough with a damp cloth and let it rest for 1 hour.
4. 4.
   In the meantime, prepare the potato filling. In a bowl, mix together the mashed potatoes, chopped onion, green chilies, cumin powder, coriander powder, garam masala, and salt.
5. 5.
   Divide the dough into equal-sized balls. Take one ball and flatten it with your hands. Place a spoonful of the potato filling in the center and seal the edges to form a stuffed ball.
6. 6.
   Roll out the stuffed ball into a circular shape, approximately 6-8 inches in diameter.
7. 7.
   Heat a griddle or tawa over medium heat. Place the rolled naan on the hot griddle and cook until bubbles start to appear on the surface.
8. 8.
   Flip the naan and cook the other side until golden brown spots appear.
9. 9.
   Remove the naan from the griddle and brush it with melted butter. Sprinkle fresh coriander leaves on top.
10. 10.
    Repeat the process with the remaining dough and filling.
11. 11.
    Serve the homemade stuffed aloo naan hot with your favorite curry or enjoy it on its own.

Treat your ingredients with care...

• Potatoes — Make sure to boil the potatoes until they are fully cooked and easily mashable. This will ensure a smooth and creamy filling.
• Green chilies — Adjust the amount of green chilies according to your spice preference. You can also remove the seeds for a milder flavor.
• Fresh coriander leaves — Adding fresh coriander leaves on top of the naan enhances the flavor and adds a touch of freshness.

Tips & Tricks

• For a softer naan, you can add a tablespoon of plain yogurt to the dough.
• If you don't have a griddle or tawa, you can use a non-stick pan instead.
• To achieve a smoky flavor similar to tandoor-cooked naan, you can cook the naan directly on a gas flame for a few seconds on each side.
• Experiment with different fillings such as paneer (Indian cottage cheese) or minced meat for variation.
• Leftover naan can be stored in an airtight container and reheated in a toaster or oven.

Serving advice

Serve the homemade stuffed aloo naan as a main course alongside your favorite curry, such as butter chicken or chana masala. It can also be enjoyed as a standalone snack or appetizer, paired with mint chutney or raita for dipping.

Presentation advice

To present the stuffed aloo naan beautifully, brush it with melted butter and sprinkle fresh coriander leaves on top. Serve it on a warm plate or in a traditional Indian bread basket to enhance the visual appeal.