Stuffed Masala Aloo Naan Recipe Made Without Oven
Deliciously crispy, flavorful, and wholesome, Stuffed Masala Aloo Naan is a perfect way to start your day or enjoy a light snack. Made with whole wheat flour and stuffed with a spicy mashed potato filling, these naans are cooked directly on the flame for a delightful charred taste and a crunchy texture.
Cuisine: North Indian
Course: Main Course
Diet: Vegetarian
Ingredients
For the Naan Dough:
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | 1 teaspoon |
| Aerated Water (Soda Water) | 1 cup |
| Ghee | 2 teaspoons |
For the Stuffing:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo) | 3, boiled and mashed |
| Onion | 1, finely chopped |
| Green Chillies | 2, finely chopped |
| Garam Masala Powder | 1 teaspoon |
| Amchur (Dry Mango Powder) | 1 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Ajwain (Carom Seeds) | 1/2 teaspoon |
| Salt | To taste |
| Coriander (Dhania) Leaves | Small bunch, finely chopped |
Preparation Time: 30 minutes
Cooking Time: 40 minutes
Total Time: 1 hour 10 minutes
Instructions
-
Prepare the Naan Dough:
- In a mixing bowl, combine the whole wheat flour and salt.
- Add ghee and mix it into the flour.
- Gradually add soda water and knead to form a smooth dough. Ensure that the dough is soft and elastic.
- Cover the dough and let it rest for 30 minutes to allow it to rise slightly.
-
Prepare the Stuffing:
- While the dough is resting, prepare the stuffing. In a large bowl, combine the mashed potatoes, finely chopped onion, green chilies, garam masala powder, amchur powder, red chili powder, ajwain, and salt.
- Add chopped coriander leaves and mix everything well.
- Taste the stuffing and adjust the seasoning if needed. Set it aside.
-
Form the Stuffed Naans:
- After 30 minutes, divide the dough into small portions.
- Dust each portion with some flour and roll it into a small circle using a rolling pin.
- Place a spoonful of the prepared masala potato filling in the center of the rolled dough.
- Carefully seal the dough by folding it over the filling, pinching the edges to seal tightly.
- Gently flatten the stuffed dough ball and roll it out again into a round or oval shape, taking care not to let the stuffing spill out.
-
Cook the Naan:
- Heat a heavy-bottomed skillet or tawa on medium heat.
- Place the rolled naan on the skillet and cook until one side is golden brown.
- Once the first side is cooked, flip the naan and place the uncooked side directly on the flame using tongs, letting it cook until it gets slightly charred and crispy. This adds a beautiful smoky flavor to the naan.
- Alternatively, if you prefer, you can bake the naans in a preheated oven at 400°F (200°C) for about 10 minutes or until golden brown.
-
Serve:
- Once the Stuffed Masala Aloo Naans are cooked, remove them from the heat and smear some ghee or butter on top for added richness.
- Serve the naans hot and crispy.
Serving Suggestions:
Serve your Stuffed Masala Aloo Naan with a refreshing Tadka Raita (Spiced Yogurt with Onions) for a delicious and satisfying meal. These naans also pair wonderfully with any curry or chutney of your choice. Perfect for breakfast, a light lunch, or even a weeknight dinner!
Enjoy the crispy, spicy goodness of these stuffed naans—made without an oven and bursting with flavor in every bite!
