Craving a delicious and healthy twist on traditional naan? Look no further than this Restaurant Style Stuffed Rava Naan recipe, completely free of maida (refined flour)! This recipe delivers fluffy, flavorful naan bursting with a delicious filling, offering a lighter alternative to heavier, richer breads. Imagine the satisfying chew of perfectly cooked rava (semolina) dough, enveloping a savory or sweet filling of your choice – the possibilities are endless! It’s surprisingly simple to make, even for beginner cooks, resulting in a restaurant-quality naan that will impress your family and friends.
This recipe expertly balances flavor and texture, achieving that perfect balance of soft and slightly crisp. Get ready to tantalize your taste buds with this unique and satisfying bread. Ready to transform your cooking skills and enjoy the most amazing stuffed rava naan? Let's dive into the step-by-step instructions!
Tools Needed
- Blender
- Mixing Bowl
- Tawa (Griddle)
- Rolling Pin
Ingredients
- Fine Rava (Semolina): 1 bowl
- Wheat Flour: 2 tablespoons
- Salt: 1/2 teaspoon
- Sugar: 1/2 teaspoon
- Baking Soda: 3/4 teaspoon
- Baking Powder: 3/4 teaspoon
- Curd (Yogurt)
- Water
- Refined Oil: 2 drops
- Potato and Chickpea Masala
- Nigella Seeds
- White Sesame Seeds
- Kasuri Methi (Dried Fenugreek Leaves)
- Butter
Step-by-Step Instructions
Step 1. Prepare the Dough
- Blend fine rava into a powder.
- In a bowl, combine rava powder, wheat flour, salt, sugar, baking soda, and baking powder. Mix well.
- Add curd and water to make buttermilk. Gradually add buttermilk to the dry ingredients, mixing until a soft dough forms.
- Knead the dough until smooth and slightly soft. Add 2 drops of refined oil and knead again. Let it rest for 10-15 minutes.
- After resting, knead the dough again to make it soft and pliable.
Step 2. Shape and Fill the Naans
- Divide the dough into small balls. Roll each ball into an oval shape.
- Fill each rolled naan with potato and chickpea masala (or your preferred filling).
Step 3. Garnish and Cook the Naans
- Apply water to the surface of each naan and sprinkle with nigella seeds, white sesame seeds, and kasuri methi.
- Heat a tawa (griddle). Cook the naans on medium heat, first one side on the tawa and then the other side directly on the hot tawa to puff them up.
Step 4. Serve
- Serve hot with butter, chole, and raita.
Read more: Easy Indian Bread Pudding Recipe: A Simple Dessert
Tips
- If the dough is too dry, add a little more water. If it's too sticky, add a little more rava.
- Apply oil while rolling to prevent sticking.
- Add baking soda and baking powder for extra fluffiness.
Nutrition
- Calories: estimated 500-600
- Fat: estimated 15-25g
- Carbs: estimated 70-90g
- Protein: estimated 10-15g
FAQs
1. Can I use other flours instead of rava?
While rava gives this naan its unique texture, you can experiment with a small amount of all-purpose flour (maida) mixed with rava for a slightly softer result. However, it won't be as light and healthy.
2. What kind of fillings can I use?
The beauty of this recipe is its versatility! Use savory fillings like spiced potatoes, paneer (Indian cheese), or even minced meat. For a sweet treat, try Nutella, fruit preserves, or a sweet coconut filling.
So there you have it – a delicious, healthy, and surprisingly easy recipe for Restaurant Style Stuffed Rava Naan! Enjoy the satisfying chew and delightful flavor of this unique bread, perfect for any meal. Now go forth and impress your friends and family with your newfound naan-making skills!