Wednesday, January 19, 2011

Paneer stuffed naan


2 cups all purpose flour
3/4 tsp baking soda
3/4 tsp baking powder
Salt to taste
1/2 cup lukewarm milk
1/2 cup curds
1/2 tsp sugar
Butter as required

For stuffing -

2 cups grated paneer
1/2 cup finely chopped onion
Salt to taste
Pepper powder to taste
Coriander leaves or kasuri methi

Mix the ingredients of the stuffing and keep aside. Sieve the flour, soda and baking powder together thrice to ensure even mixing. Transfer to the mixing bowl and make a hole in the center. Pour the milk, sugar, salt and curd in it and mix after a minute softly to make a dough. Keep aside for 3-4 hours. Make medium sized balls of it and dust it with the flour. Roll into thick chapati, place the stuffing in the center and close it well.
Dust and roll gently in the shape of a naan. Apply water on one side of it. Stick this side to the tava and cook covered for 1-2 minutes. Bubbles will start coming up on the naan. Slowly invert the tava and expose the naan directly to the gas flame and cook on the other side as well. When brown spots start appearing and the naan is cooked, remove from the tava and apply butter as required to it. Alternatively you can even cook it on the tava alone till you get brown spots on both sides.

Serve hot with a spicy gravy of your choice.
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