Spicy Aloo Naan Recipe: A Delicious Twist on Traditional Naan
The Spicy Aloo Naan recipe brings a delightful twist to the classic naan, making it an irresistible choice for any occasion. Infused with the flavors of spiced mashed potatoes, garlic, and aromatic Indian spices, this naan recipe is perfect for serving as an appetizer at your next party or as a side dish with Paneer Makhani for a comforting weeknight dinner. The dough is simple to prepare, and the spicy potato stuffing adds a rich, savory touch that will have everyone asking for more. Let’s walk through this step-by-step guide to make the perfect Spicy Aloo Naan at home.
Cuisine: North Indian Recipes
Course: Lunch
Diet: Vegetarian
Preparation Time: 70 minutes
Cooking Time: 10 minutes
Serves: 5 to 6 Naan
Ingredients
For the Dough:
| Ingredient | Quantity |
|---|---|
| All-Purpose Flour (Maida) | 2 cups |
| Active Dry Yeast | 2 teaspoons |
| Curd (Dahi / Yogurt) | 1/4 cup |
| Sugar | 2 teaspoons |
| Oil | 2 teaspoons |
| Salt | To taste |
For the Spicy Aloo Stuffing:
| Ingredient | Quantity |
|---|---|
| Potatoes (Aloo), boiled and mashed | 3 medium-sized potatoes |
| Onion, finely chopped | 1 medium-sized |
| Green Chillies, finely chopped | 2 |
| Turmeric Powder (Haldi) | 1/2 teaspoon |
| Garam Masala Powder | 1/2 teaspoon |
| Coriander (Dhania) Leaves, chopped | A handful (few sprigs) |
| Amchur (Dry Mango Powder) | 1/2 teaspoon |
| Salt | To taste |
For Garnish:
| Ingredient | Quantity |
|---|---|
| Garlic, finely chopped | 2 cloves |
Instructions
-
Prepare the Naan Dough
Begin by placing 2 cups of all-purpose flour (maida) into a large mixing bowl. Add the 2 teaspoons of active dry yeast, 2 teaspoons of sugar, and 1/4 cup of curd (dahi/yogurt) to the flour. Next, pour in 2 teaspoons of oil and salt to taste. Mix the dry ingredients first and then gradually add lukewarm water to the mixture. Knead the dough until it becomes smooth and firm. -
Let the Dough Rise
Grease the surface of the dough with a little oil and cover it with a damp cloth. Place the bowl in a warm area to let the dough rise. Allow it to rest for about 60 minutes or until it doubles in size. Once the dough has risen, punch it down, knead it for a minute, and divide it into 5-6 equal portions. -
Make the Spicy Aloo Filling
While the dough is rising, prepare the spicy potato stuffing. In a large bowl, add the boiled and mashed potatoes. To this, add the finely chopped onion, green chillies, turmeric powder, garam masala powder, chopped coriander leaves, and amchur powder. Stir the mixture until everything is evenly combined. Season with salt to taste. -
Stuff the Naan
Take one portion of the naan dough and dust it lightly with flour. Roll it into a small disc of about 2 inches in diameter. Place a spoonful of the spicy aloo stuffing in the center of the dough disc. Carefully fold the edges over the filling to cover it. Pinch the edges together to seal the stuffing inside. Dust it with a little flour and gently roll it out into a larger oval shape, being careful not to tear the dough. -
Prepare for Baking
Preheat your oven to 200°C (about 400°F) for 15 minutes. While the oven is heating, place the stuffed naan on a greased baking sheet. Brush the top of the naan with oil and sprinkle the finely chopped garlic on top. Repeat this process with the remaining dough portions and potato filling. -
Bake the Naan
Once the oven is preheated, place the naan in the oven and bake for 8-10 minutes or until the naan is puffed up and golden brown. The naan should have a beautiful golden crust, with the garlic providing a wonderful fragrance. -
Finish and Serve
Once baked, remove the Spicy Aloo Naan from the oven. Brush a little melted butter on top of each naan to give it a soft, glossy finish. Serve warm, either as an appetizer at your next party or as a delicious side with a rich curry like Paneer Makhani.
Tips for Perfect Spicy Aloo Naan:
- Yeast Activation: Ensure that the yeast is properly activated by mixing it with warm water and sugar before adding it to the flour. If the yeast does not bubble, it may be expired and should be replaced.
- Stuffing Variation: You can customize the potato stuffing by adding peas, carrots, or paneer for a more hearty filling.
- Oven Temperature: If you don’t have an oven, you can cook the naan in a tawa (griddle) on medium heat. Just cook on both sides until golden and puffy.
- Butter Option: For a richer flavor, you can replace the oil with melted butter in both the dough and the brush for the naan.
Why You’ll Love This Recipe:
The Spicy Aloo Naan is a perfect combination of soft, pillowy bread and flavorful spiced potatoes. Whether served on its own with a spicy dipping sauce or alongside a creamy curry, this naan is sure to be a crowd-pleaser. Its versatility as a side dish or appetizer makes it a go-to recipe for any occasion. Enjoy the authentic flavors of North India in the comfort of your own kitchen!
Nutritional Information (Approximate per Naan):
- Calories: 170-220 kcal
- Carbohydrates: 30g
- Protein: 3g
- Fat: 3g
- Fiber: 2g
- Sodium: 250mg
Now that you’ve learned how to make Spicy Aloo Naan, you’re ready to impress your family and friends with this delectable, comforting dish. It’s easy to make, full of flavor, and will be a great addition to your repertoire of homemade Indian breads.
