Aloo Naan (Stuffed Potato Naan)
March 21st, 2010 filed under Breads
Naan is very popular bread. This recipe is a tasty twist to naan stuffed with spicy mashed potatoes. Aloo naan can be served by itself or any gravy based vegetable dish.
Makes 6 Naan.
Ingredients
Dough
- 2 cups of All Purpose flour (Plain flour or maida)
- 1 teaspoon active dry yeast
- 1 teaspoon salt
- 1 teaspoon sugar
- Pinch of baking soda
- 2 tablespoons of oil
- 2 tablespoons yogurt (curd or dahi)
- About 3/4 cup lukewarm water use as needed
Potato Filling
- 2 medium potatoes
- 1 teaspoon salt adjust to taste
- 1/2 teaspoon cumin seeds (Jeera)
- 1/2 teaspoon mango powder (amchoor)
- 1 chopped green pepper
- 2 tablespoons chopped cilantro (hara dhania)
- 1/2 teaspoon garam masala – optional
Also needed:
- 2 table spoon of oil
- 2 teaspoon of clear butter or ghee to butter the Naan
- 1/4 cup All Purpose flour for rolling
Method:
Dough
- Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
- Add sugar, salt and baking soda to the flour and mix well.
- Add the oil and yogurt mix it well, this will become crumbly dough.
- Add the water/yeast mixture and add water as needed to make the dough firm. Note: After dough rises, it will become a little softer.
- Knead until the dough is smooth. Cover the dough with damp cloth and keep it in a warm place for 3-4 hours. The dough should almost double in volume.
Filling
- Boil 2 medium potatoes until they are tender.
- Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water. Potatoes will absorb the water and become soft.
- Next peel the skin off and mash the potatoes.
- Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.
Making Naan
- Preheat the oven to 500 degrees with pizza stone (baking stone) for about thirty minutes so stone is hot. Using a baking/pizza stone helps get Naan close to same kind of heat as a clay tandoor.
- Knead the dough for about two minutes and divide the dough into six equal parts, and divide the potato mix in six parts. Potato mix should be little smaller then dough balls.
- Roll the dough into a 3-inch circle. Place one potato ball in the center. Pull the edges of the dough to wrap the potato filling. Proceed to make all six balls.
- Let the filled balls settle for 3 to 4 minutes before rolling them.
- Next turn the oven to high broil.
- Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking/pizza stone into the oven.
- You can place about 2 to 3 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked, it should become golden brown color on top.
- Take naan out of the oven and brush lightly with clear butter (ghee).
- Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.
Notes
- If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.
- If pizza stone is not available use baking sheet. After naan is cooked from top turn them over to cook from other side.
Serving Suggestions
Serve Naan with dal makhni, raita, chola, palak paneer. Enjoy!
I finished eating these only MOMENTS AGO. I thought they were delicious, but as shared, it would pair beautifully with a gravy dish. My preferences would consider this a perfect dish with a bit more salt and some thick gravy or curry. My husbands input is that it’s DELICIOUS and would be even better with filling and less bread. Perhaps I need to use the rolling pin the next time…
I’m very excited to make this dish again. It was very easy; especially since I made the potato filling with a food processor. I am VERY EXCITED to make it again because I know it will be incredible. Thanks for the wonderful meal!
P.S. I couldn’t find a Hummus recipe anywhere on this site. Have I gone crazy?
Regarding my husbands input… He said “more filling and less bread.”
Dear Manjula Aunty,
Can the naans be cooked in a normal conventional oven. Does it have to be a pizza baking stone? I don’t have a stone?
Also could you do a recipe for the (black colour) jamuns
Please advise! Your recipes are great!!
many thanks.
My family enjoyed this so much. Thank you for sharing this wonderful recipe.
can i prepare naan in microwave
Dear Manjula,
I was so scared to cook indian food, because it was looking so hard to do. But all because of You and Your videos even me – girl from small country Lithuania, can cook so wonderful and tasty Indian food. Thank You a lot!
Hello, thank you so much for this recipe, I have always loved vegetable naan and could never find the correct way to make it so I always ordered it form an Indian restaurant that is 40 minute drive from my home!
today I used your recipe and it tested even better then the ones I buy
Thanks so much
ML, Ravid form Israel
can these aloo naans be cooked on inverted matkas(heated to required temperature) like normal naans??
Haritha, Yes
thank you.
i love the way you make your food, this bread with patatoe is just a good idea to use for grill food instead of long french bread
i will try making it today, i love watching your cooking
u have a great talent!!!!
Dear Manjula,
Thank you so much for your wonderful videos! The naan bread is out of this world- definetly our family staple now! Just wish I was close enough to San Diego to come to your classes! When are your cookbooks are coming out?
what is baking sheet?i dont have one!
Hi Saima,
It’s just a flat metal tray used for baking in the oven. Usually they are provided with the oven, but a large flat thali will work very well too if you are baking naans. Make sure you grease it well or your naans might stick.