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Aloo Naan (Stuffed Potato Naan)

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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.

Aloo NaanIngredients:

for 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

for 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

for Dough

  1. Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  2. Add sugar, salt and baking soda to the flour and mix well.
  3. Add the oil and yogurt mix it well, this will become crumbly dough.
  4. 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.
  5. 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.

for Filling

  1. Boil 2 medium potatoes until they are tender.
  2. 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.
  3. Next peel the skin off and mash the potatoes.
  4. Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.

Making Naan

  1. 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.
  2. 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.
  3. 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.
  4. Let the filled balls settle for 3 to 4 minutes before rolling them.
  5. Next turn the oven to high broil.
  6. 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.
  7. 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.
  8. Take naan out of the oven and brush lightly with clear butter (ghee).
  9. Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.

Notes

  1. If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.
  2. 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!


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87 thoughts on “Aloo Naan (Stuffed Potato Naan)

  1. Hello aunty..
    Can we make this in micro… at convection or grill mode??
    If yes.. then pls tell settings… nd can we put it baking tray?? Or baking sheet is necesary??

  2. Greetings Manjula,
    Thank you for the clear instructions. This is a wonderful
    service. I can’t wait to try some of the recipes found here.

  3. Hi aunty, if using baking sheet, how long and at how many degrees should the oven be pre-heated? Thanx in advance.

  4. 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???

  5. 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

  6. 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

  7. 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.

    1. 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!)

        1. 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.

      1. 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.

  8. 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

  9. 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?

  10. 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.

  11. 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!

  12. 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

        1. 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

  13. 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?

    1. 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.

  14. i dont have the pizza stone!today i was going to make naan!i hope it works out without the stone. please suggest if we can do it on the tray available in our oven by greasing it?

    1. Google “pizza stone” and you will find places to purchase it either at a store or through the mail.

  15. Hi Manjula Aunty,

    Today I tried Aloo Naan as per your recipe. It came out very well.. very soft and delicious.

    Thank you for sharing the recipe.

    Cheers,
    Shalini

    1. Prepare the naan as per recipe till the rolling part. Heat your tawa/griddle (better with a handle), then wet one side of the rolled out naan with hands dipped in water, lift the naan and put the wet side down on the tawa, put the flame on medium and cook till you see nice bubbles, then flip the tawa with the naan and cook the other side directly over the flame moving your hand in circular motion. The naan will not drop due to water and even if it does, you can pick it up quick with a pair of tongs. I hope this helps.

  16. hi manjula aunty…. luv ur recipies…bt i dun hv oven in my house..so can u juz mail me tht how can we make naan on microwave..??
    waitin..do reply..

    1. Hi Ayushi,

      We cannot make naan in Microwave as it does not give the baked effect but here’s an easier way for you. Prepare the naan as per recipe till the rolling part. Heat your tawa/griddle (better with a handle), then wet one side of the rolled out naan with hands dipped in water, lift the naan and put the wet side down on the tawa, put the flame on medium and cook till you see nice bubbles, then flip the tawa with the naan and cook the other side directly over the flame moving your hand in circular motion. The naan will not drop due to water and even if it does, you can pick it up quick with a pair of tongs. I hope this helps.

  17. hi manjula, in making aloo stuffed naan, i want to know the heating of the oven is not mentioned properly what should be the actual temperature of the oven 500 degrees what/?centigrade or farenheit.reply.thank u.

  18. Amazing! I’ve made this several times in the past week. Regular naan, aloo naan, qeema naan…they’re all a hit in our household. The use of the pizza stone is key and definitely brilliant! I look forward to trying some more of your recipes soon.

  19. hi aunty, you are really perfectionist…i really admire the way you did in this recipe..that too the dough mixing part,you prepared before and demonstrated in a way to easily understand..great work..thanks for sharing..

  20. Hello Manjula Aunty,
    I tried these aaloo naans. They came out perfect. I had already made naans from ur recipe, so I was confident that aaloo naans will also come out good. And they were………..

    My husband loved them. He called them ‘Amritsari Kulche’. I did some variations though, I also added finely chopped onion,ginger,some paneer and anardana instead of amchoor. They were yummy………….

    Thank you so much for all these good recipes.

    Nannu

  21. Very important is how to make a very good garam masala.
    Can you, Manjula aunty include a video of how to make garam masala powder. It helps a lot.

  22. Hi,Manjula madam,

    How are u? First time i see ur web site. Its very wonderful. Iam not having oven. any other alternation for aloonaaan.
    Pizza stone means what. It can use OTG? please reply madam. please take of your health.

    Thanks madam

    lalithabalaji

  23. Hi Manjula aunty,

    I am lavanya. First time i will send this mail to u. Your recipes are soo good. I tried chole, palak paneer’ boondi and some items its came very tasty. Recently i watched ur aloo nan. I want to try that one also. Really the recipes help me alot. Thank’s for ur recipes.

  24. HELLO MRS. MANJULA

    IM A SRILANKAN, AT FIRST I WOULD LIKE TO THANK U FOR GIVING SUCH GREAT RECIPES.
    I HAVE TRIED MANY RECIPES OF URS…….EVRYTHING CAME PERFECT…..
    BOONDHI LADDU MADE MY GRANPA GREEDYU KNOW DAT.
    TODAY EVENING I’L BE TRYING TO MAKE THIS NEW RECIPE “ALOO NAAN”.
    THANK U SOOOOMUCH AUNTY….. I LOVE U A LOT

  25. hi auntyji….

    thanks a ton for the latest recipe..looks very delicious…i will try the same out soon…i just wanted to knw if u will be able to make aloo buns for us and tell us how to make them…i am a big fan of the same and i dont get it here in where i live…pls let me knw if u can help me out with the same

  26. Thank you so much for this lesson, Manjula! I can’t wait to try this one out. It was so helpful to see you do it in the video. I appreciate you taking the time to make these recipes for us. 🙂

  27. manjula i am trying your potato nan today. thanks for the recipe via email
    I tried the kachories last week they were yummy. thanks

  28. Hi Manjulaji,

    Naan looks very good!!!!! I am going to try to make it this weekend, since recently i bought pizza stone.

    Keep up the good work!!!!

    Bela

  29. Looks very good. Would you please tell me what position the rack is in the oven where the pizza stone is? Is it the top, second, third or bottom position?

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