Spicy Aloo Naan Recipe
Cuisine: North Indian
Course: Lunch
Diet: Vegetarian
Servings: 4
Ingredients
| Ingredient | Quantity |
|---|---|
| All Purpose Flour (Maida) | 2 cups |
| Active Dry Yeast | 2 teaspoons |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Sugar | 2 teaspoons |
| Sunflower Oil | 2 teaspoons |
| Salt | to taste |
| Potatoes (Aloo) | 3, boiled and mashed |
| Onion | 1, finely chopped |
| Green Chillies | 2, finely chopped |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander (Dhania) Leaves | a few |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Garlic | 2 cloves, finely chopped |
Nutritional Information (per serving)
| Nutrient | Amount |
|---|---|
| Calories | Approximately 220 |
| Protein | Approximately 6g |
| Carbohydrates | Approximately 40g |
| Fats | Approximately 5g |
Instructions
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Prepare the Dough: In a large mixing bowl, combine the all-purpose flour, active dry yeast, curd, sugar, sunflower oil, and salt. Gradually add water, kneading to form a firm and smooth dough. Once kneaded, lightly oil the surface of the dough, cover it with a cloth, and let it rest in a warm place until it doubles in size (about 45 minutes).
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Make the Spicy Aloo Masala: After the dough has risen, punch it down and knead for another minute. Divide it into 5 to 6 equal portions. In another bowl, mix the boiled and mashed potatoes with the finely chopped onion, green chillies, turmeric powder, garam masala, coriander leaves, amchur, and salt. Ensure everything is well combined and adjust the salt to taste.
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Stuff the Naan: Take one portion of the dough and dust it with flour. Roll it into a circle about 2 inches in diameter. Place a spoonful of the spicy aloo masala in the center and fold the dough over to enclose the filling. Dust it again with flour and gently roll it out into an oval shape.
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Prepare for Baking: Brush the top of the stuffed naan with sunflower oil and sprinkle chopped garlic over it. Place the naan on a greased baking sheet. Repeat this process for the remaining dough and filling.
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Bake the Naan: Preheat your oven to 200°C (about 392°F) for 15 minutes. Once hot, bake the stuffed aloo naan for approximately 10 minutes, or until they puff up and turn golden brown.
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Serve: Once baked, remove the naan from the oven and brush with melted butter for added flavor. Serve the Spicy Aloo Naan warm, either as an appetizer at parties or alongside Paneer Makhani for a delightful weeknight dinner.
Enjoy this delectable Spicy Aloo Naan that perfectly balances flavor and texture, making it a wonderful addition to any meal!
