I am not sure where to start this post, but then that’s normal with me, every Tuesday when I sit with my laptop I think the same. Then I fiddle around with different tabs and start writing something which starts to get somewhere. Let’s try that today as well I am sure I will end up writing a recipe.
Today’s recipe is stuffed Naan an all time favorite India Bread. This time I chose to make Aloo matar naan. Actually let me share my chaiinn of thoughts on this one with you. This was a few weeks ago when I started to make my dinner with the same old question that every lady who cooks has been asking for ages, what should I cook? I wanted something quick and simple (as usual) yet spicy and tasty. That reminded me of the Kanpur (a city in UP India) Samosas with a spicy black masala/ stuffing. Once I get excited about cooking something (which is my pretty normal feature) I have to try it, some times right away. So trying to hold my horses I ended up on stuffed Aloo Matar Naan with a filling inspired from the kanpuriya samosas. I must say I was really happy with the result.
So talking about our spicy delicious stuffed aloo matar naan, these are crispy yet soft with a lovely mashed potato and peas spicy and tangy filling. The whole recipe is very simple and quick. All you need is some basic ingredients and spices and this should be ready within 30-40 minutes (including the resting time). However there are a few things that need to be kept in mind while baking these aloo matar naans.
Naans taste the best when they are hot, right out of the oven crispy and soft. However you can easily get from a soft to a dry naan as the temperature we are baking at is very high, so make sure
- Your oven is set to the highest temperature possible
- You bake only one naan at a time (else the heat is distributed which further extends the cooking time)
- Stuff the aloo matar naan well so that it remains nice and moist from with in
- Use all purpose flour and make a nice loose dough (using atta / whole wheat flour effects the softness)
- Butter it as soon as it is out of the oven & serve hot.
- If possible use a toaster oven to bake one naan at a time. In a toaster oven high temperature is maintained in a much smaller area which helps in even softer yet crispier naans.
Now that I have enlightened you with my naan gyan hope you will keep these simple pointers in mind while trying this easy and very tasty recipe. It makes a perfect breakfast brunch or even dinner. Serve it with Raita / plain yogurt/ achar and butter and have a tasty filling meal.
Lets quickly checkout the recipe for these lovely naans.
- All Purpose four:2 cups
- Yogurt: 4 tbsp
- Oil : 3 tbsp+ for greasing
- Salt: 1/4 tsp
- Sugar: 1/2 tsp
- Warm water: for kneading
- Boiled potatoes: 4 medium
- Boiled Peas : 1 cup
- Finely chopped onion: 1 small (optional)
- Ginger grated:2 Inch
- Green chilies: 3-4 (optional)
- Turmeric:1/2 tsp
- Coriander powder: 1 tbsp
- Amchoor Powder: 1 tbsp
- Salt: to Taste
- red chili powder: 1 tsp (optional)
- Cumin seeds:1/2 tbsp
- Asefotida/ hing: Pinch
- Oil:3 tbsp
- In a mixing bowl add flour , sugar and salt and mix well.
- Add yogurt and oil to 1 cup warm water
- Mix this to the flour and start kneading the dough add more water to get a soft and a little sticky dough. Don't knead too much just make sure that everything stays together. Apply oil to your palms and grease this dough. Cover with a wet towel and keep for 20 minutes to rest. Preferably in a warm place.
- While the dough is resting mash the potatoes, coarsely mash the peas ,grate ginger and chop green chilies.
- In a pan heat oil add cumin seeds and let them splutter.
- Add ginger and green chilies and cook for 30 seconds keep the flame low.
- Add all the dry spices and mix well. Make sure they are dark but not burnt.
- Add the potatoes, onions and peas to the spices and mix well. Taste and adjust the seasoning if needed.
- The aloo matar filling is ready.
- Preheat the oven to 500 / broil/ or your oven's max temperature.
- Divide the dough into 6-8 equal portions.
- Keep the rest of the balls covered while working with one portion/ ball.
- Spread the ball with hands or rolling pin such that you can fill in the aloo matar filling generously.
- Seal and keep under a damp towel for another 10 minutes before rolling, repeat this for the rest of the portions of dough.
- Once the stuffed balls have rested and the oven has preheated, start rolling the stuffed balls gently to get shape the naan.
- Place on a greased baking sheet and bake for 3-5 minutes maximum, flipping it in between once the top has dark brown spots.
- Take them out of the oven butter well and serve with yogurt or raita.
BTW Guys I do have another very interesting stuffed naan recipe on my site . In fact it is one of my most visited recipe and also one of my initial recipes on the site, do check it out. Recipe for Stuffed Chur chur naan.