Comments on: Aloo Naan (Stuffed Potato Naan)

By: jim

jim — Tue, 22 Nov 2011 03:30:17 +0000

i got bowls like those at the 99 cent store

By: afham

afham — Mon, 21 Nov 2011 23:59:44 +0000

hi manjula aunty can you plz tell me where can i buy the glass bowls like you have ? thanks for your wonderful recipe.

By: Jim

Jim — Thu, 29 Sep 2011 00:52:20 +0000

What rack do you put the pizza stone on: middle? top? It would make a big difference.

By: Manjula Jain

Manjula Jain — Thu, 28 Jul 2011 03:42:57 +0000

Dal,
Check the recipe for Tandoori Roti to make.

By: Dal

Dal — Wed, 27 Jul 2011 23:44:04 +0000

Hi, if I want to make this naan using whole wheat instead, how would the quantity be different? thank you!

By: simar

simar — Thu, 14 Jul 2011 08:59:28 +0000

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???

By: A taste of Indian cuisine: cheese naan and aloo naan | Alterkitchen A taste of Indian cuisine: cheese naan and aloo naan | Another kitchen… my kitchen!

Fri, 03 Jun 2011 16:48:10 +0000

[...] for these dishes, I went by Manjula's aloo naan recipe, while I prepared cheese naan according to my taste, replacing the [...]

By: Shobha

Shobha — Thu, 03 Feb 2011 23:54:06 +0000

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

By: Tara Mahesar

Tara Mahesar — Fri, 28 Jan 2011 18:48:34 +0000

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

By: Jaya

Jaya — Wed, 05 Jan 2011 10:00:28 +0000

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.