Stuffed Masala Aloo Naan Recipe Made Without Oven
Introduction
Indulge in the delightful experience of making Stuffed Masala Aloo Naan, a North Indian classic that transforms simple ingredients into a mouthwatering treat. This recipe is perfect for anyone who may not have an oven at home but still wants to enjoy the warm, flaky goodness of naan filled with a spiced potato mixture. Perfect for breakfast or as a satisfying main course, these naans can be paired beautifully with a variety of accompaniments, such as a refreshing Tadka Raita.
Ingredients
| Ingredient | Quantity |
|---|---|
| Whole Wheat Flour | 2 cups |
| Salt | 1 teaspoon |
| Aerated Water (Soda Water) | 1 cup |
| Ghee | 2 teaspoons |
| Potatoes (Aloo) – boiled and mashed | 3 |
| Onion – finely chopped | 1 |
| Green Chillies – finely chopped | 2 |
| 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 |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | 210 kcal |
| Protein | 5 g |
| Carbohydrates | 40 g |
| Fat | 4 g |
| Fiber | 4 g |
| Sodium | 150 mg |
Preparation Time
- Prep Time: 30 minutes
- Cook Time: 40 minutes
- Total Time: 70 minutes
Servings
- Servings: 4
Instructions
-
Prep the Ingredients: Begin by preparing all the ingredients and having them ready at hand. This will streamline your cooking process and ensure that you don’t miss any steps.
-
-
Make the Dough: In a large mixing bowl, combine the whole wheat flour, salt, and ghee. Gradually add the aerated water, mixing continuously until you form a smooth dough. Knead well for about 5-7 minutes. Once done, cover the dough with a damp cloth and let it rest for 30 minutes.
-
Prepare the Stuffing: While the dough is resting, prepare the stuffing. In a separate bowl, combine the boiled and mashed potatoes, finely chopped onion, green chillies, garam masala, amchur, red chilli powder, ajwain, and salt. Mix everything thoroughly and adjust the seasoning to your taste. Chop the coriander leaves finely and fold them into the mixture.
-
Shape the Naans: After the dough has rested, take a small portion of it (about the size of a golf ball) and dust it lightly with flour. Roll it out into a small circle, approximately 4-5 inches in diameter. Place a generous spoonful of the potato stuffing in the center. Carefully fold the edges over the filling, pinching to seal tightly. Gently flatten the stuffed ball and roll it out again to form an oval or round shape, taking care not to let the filling spill out.
-
Cooking the Naans: Heat a heavy-bottomed skillet or tawa over medium-high heat. Once hot, place the rolled naan onto the skillet. Cook on one side until you see bubbles forming, then flip it over. To cook the other side, hold the naan with tongs and place it directly over the flame. Grill until the naan puffs up and develops a lovely char. If you prefer, you can also cook both sides on the skillet until they are golden brown and slightly charred.
-
Finishing Touches: Once cooked, remove the naan from the heat. Smear a little butter over the hot naan for added flavor.
-
Serve: Repeat the process with the remaining dough and stuffing. Serve the Stuffed Masala Aloo Naan hot, paired with Tadka Raita or your favorite curry, for a delicious meal.
Conclusion
This Stuffed Masala Aloo Naan recipe captures the essence of North Indian cuisine, delivering warmth and flavor in every bite. Perfectly spiced and incredibly satisfying, these naans are sure to become a beloved addition to your culinary repertoire. Enjoy them fresh off the skillet for a delightful experience!
