Aloo Wale Naan, meaning potato-stuffed naan, elevates the classic Indian flatbread to a whole new level of deliciousness. Imagine the soft, pillowy texture of freshly baked naan, bursting with a flavorful, spiced potato filling – a perfect combination of textures and tastes. This isn't your average naan; it's a comforting, satisfying meal in itself, perfect for a weeknight dinner or a special occasion. The aroma alone is enough to transport you to a bustling Indian kitchen, promising warmth and deliciousness. Forget dry, bland bread – this recipe guarantees a melt-in-your-mouth experience that will leave you wanting more.
This irresistible Aloo Wale Naan is surprisingly easy to make, even for beginner bakers. The simple yet flavorful potato filling is a breeze to prepare, and the naan dough comes together quickly. Ready to experience the magic of homemade Aloo Wale Naan? Let's dive into the step-by-step process, guiding you through each stage to ensure naan perfection.
Tools Needed
- measuring cups
- rolling pin
- mixing bowl
- pan
- cling film
- wooden spoon
- tawa (or griddle)
- grill
Ingredients
- plain flour: 3 cups
- instant yeast: 1 sachet
- sugar: 1 tbsp
- salt: 1 tsp
- oil: 2 tbsp
- lukewarm water
- potatoes: 4 medium
- oil (for masala): 3 tbsp
- whole cumin seeds: 1/2 tsp
- onion: 1 medium (finely chopped)
- chili flakes: 1/2 tsp
- turmeric powder: 1/2 tsp
- ground coriander: 1 tsp
- coarse coriander: 1 tbsp
- chili powder: 1/2 tsp
- cumin powder: 1/2 tsp
- green chilies: 2 (finely chopped)
- fresh coriander
- mixed sesame seeds
- milk
- melted butter
Step-by-Step Instructions
Step 1. Prepare the Dough and Potato Filling
- Measure 3 cups of plain flour into a bowl.
- Add 1 tsp salt and 2 tbsp oil to the flour. Mix well.
- In a separate bowl, combine 1 sachet of instant yeast, 1 tbsp sugar, and lukewarm water. Mix and set aside.
- Gradually add the yeast mixture to the flour mixture, kneading until a smooth dough forms.
- Add a little oil to the dough, cover with cling film, and let it rise until doubled in size.
- Boil 4 medium potatoes until soft. Mash them slightly.
- Heat 3 tbsp oil in a pan. Add 1/2 tsp cumin seeds and cook for 30 seconds.
- Add 1 medium finely chopped onion and cook until lightly golden brown.
- Add all spices (chili flakes, turmeric powder, ground coriander, coarse coriander, chili powder, cumin powder, salt) and cook for 30 seconds. Add a splash of water to prevent burning.
- Once the water evaporates, add the mashed potatoes and mix well. Add 1.5 tsp salt (or to taste). Let cool.
- Add fresh coriander and mix into the potato mixture.
Step 2. Assemble and Shape the Naan
- Divide the risen dough into four equal portions. Shape each into a ball.
- Roll out each dough ball into a circle. Add a generous amount of potato filling to the center.
- Bring the edges of the dough together to enclose the filling and seal tightly.
- Lightly roll out the filled dough to flatten slightly. Using a wooden spoon, create indentations on the surface.
- Brush the naan with milk and sprinkle generously with sesame seeds and fresh coriander.
Step 3. Cook the Naan
- Cook the naan on a hot tawa (or griddle) until golden brown on the bottom. Then, finish cooking under a grill until golden brown.
Step 4. Finishing Touches
- Brush the cooked naan with melted butter.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- Knead the dough very well for a soft and fluffy naan.
- Don't overcook the onions in the masala.
- Adjust the amount of chili powder to your desired spice level.
- Make sure to seal the filling in the naan tightly to prevent leakage.
- Lightly roll the filled naan to avoid breaking the seal and pushing out the filling.
- Create indentations on the naan's surface using a wooden spoon for a crispy texture and attractive look.
- Cook the naan slowly and carefully to prevent burning and ensure even cooking.
Nutrition
- Calories: approximately 700-800
- Fat: 20-25g
- Carbs: 120-140g
- Protein: 15-20g
FAQs
1. Can I use leftover mashed potatoes for the filling?
Yes! Leftover mashed potatoes work perfectly, just make sure to season them well with the spices listed in the recipe.
2. My naan is sticking to the pan. What can I do?
Ensure your pan is well-oiled or greased before cooking. Using a lightly oiled spatula can help prevent sticking. Also, make sure your naan isn't too wet before cooking.
So there you have it – your very own batch of melt-in-your-mouth Aloo Wale Naan. Enjoy this delicious and satisfying flatbread with your favorite Indian curries or simply on its own. Happy cooking!