Spicy Aloo Naan (Punjabi Potato-Stuffed Yeast Naan)
A Punjabi tandoor-style naan — yeast-leavened maida-curd dough stuffed with spicy potato-onion-green chilli filling. Cooked in oven or tava. Soft, fluffy, slightly puffed; pairs with dal, curry or chole.
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Ingredients
- Sunflower Oil — 2 tsp (whole)
- salt (optional) (whole)
- onion — 1 piece (chopped)
- All-purpose Flour — 2 cup (ground)
- green chillies — 2 piece (chopped)
- garam masala powder — 0.5 tsp (ground)
- sugar — 2 tsp (whole)
- Garlic — 2 piece (chopped)
- Potato — 450 g (chopped)
- Curd — 0.25 cup (whole)
- Coriander Leaves (optional) (ground)
- Amchur (Whole Dried Green Mango Slices) — 0.5 tsp (whole)
- Active Dry Yeast (Bakery Grade) — 2 tsp (whole)
- Turmeric Powder — 0.5 tsp (ground)
Method
- To begin making the Spicy Aloo Naan Recipe, in a large bowl add the cups of flour all the ingredients for the dough and adding little water at a time knead to make a firm and smooth dough.
- Check the salt and adjust to suit your taste.Take a portion of the naan dough, dust it in flour and roll it into a 2 inch diameter circle.
- Place a spoonful of the spicy aloo masala and cover the filling by pulling the dough over it.
- Dust it with flour and gently roll to make a bigger oval.
- Brush the stuffed aloo naan with oil and sprinkle garlic on the top.
- Place it on a greased baking sheet.
- Proceed the same way with the remaining portions of the dough and potato filling.Preheat the oven to 200 C for 15 minutes.
- Bake the Spicy Aloo Naan in the preheated oven for about 10 minutes until puffed up and golden in color.Once done, remove from the oven brush some butter on the top and serve.
- Serve the Spicy Aloo Naan as an appetizer for your parties or along with Paneer Makhani for a weeknight dinner.
Common questions
- How many calories in one plate of Spicy Aloo Naan (Punjabi Potato-Stuffed Yeast Naan)?
- 249 kcal per plate.
- How much cooking time?
- 105 min — 90 min prep, 15 min cooking.