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!
What rack do you put the pizza stone on: middle? top? It would make a big difference.
Hi, if I want to make this naan using whole wheat instead, how would the quantity be different? thank you!
Dal,
Check the recipe for Tandoori Roti to make.
Hi aunty, i dont have this pizza stone i have normal oven..can this possible in normal oven…if possible then whats the temperatve i have to maintain before and after???
[...] for these dishes, I went by Manjula's aloo naan recipe, while I prepared cheese naan according to my taste, replacing the [...]
If I wanted to make it for a puja to serve to my guest. Can I make them ahead of time. What is your advise on that.
Thank you
shobha
Hi Manjula,
My husband (from Pakistan) was amazed when he came home to naan at the table. He says he wished he would have married you instead of me, but since that is not possible, perhaps he can get a signed 8 x 10 photo of you to hang on the wall? But seriously, thank you for all your tutorials ~ most people think it impossible to make naan at home (including those in India/Pakistan) but with your help, you show us that anything is possible. Thanks!
Tara
Archana,
Since this is a bread type recipe – there would be NO substitute for yeast. Not only is it used as the leavening agent but yeast also imparts a certain flavor to bread products. I don’t think there is anything you could use to obtain the same results as yeast.
Manjula!!
I made this tonite, minus the mango powder because I didn’t have any, and they turned out spectacularly, thank you for the video recipe, it’s excellent!
(could you tell me how to prevent the stuffing from spooging out when you roll the dough out before putting them in the oven? All of mine broke and lost filling, I just cooked them regardless, and they were fine, but I would like to know how to keep the filling inside!)
J.ibson,
Let the filled balls settle for 3 to 4 minutes before rolling them and that should help.
Ooo, I did that, they rested for about ten minutes. When I made my filling, I found it to be so good I probably ate half of it, so my breads only had maybe a tablespoon of filling each.
May I ask, when you roll the doughs out, do you roll the edges thinner than the center, so when you fold it all back up there’s an even thickness of dough around filling? I noticed mine seemed very thin on the top, but the folded side was very thick.
I’ll keep workin on them, they were very excellent even though my technique was messy.
Thanks again for the website, I’m quite enjoying myself here.
JGibson, possibly you’re rolling the naan to be too thin and that’s the problem.
Stuffed Indian breads take practice and patience to get good at.
Dear Manjula ji, is der any other alternate of using yeast?
pls rply waiting eagerly ………
Hello Aunty,
I will be making these for the third or fourth time since August. They are WONDERFUL! I’ve had the chance to share them with my family outside of the home and they greatly enjoyed it too.
I made my Aloo Naan into balls and just realized they’re pressed out into a flat bread. I will attempt to make them this way tonight. Also, in the past I substituted Tahini (Ground Sesame Seed) for Yogurt with delicious results. I finally have some yogurt so I may create this more authentically.
I’m looking forward to dinner tonight! Thanks for all your wonderful recipes Aunty!
Ashley
I went ahead and printed this recipe for myself to use at some point this week. I will come and report back with the results! Thanks so much