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Aloo Naan
Aloo Naan

Anju Bhatia

Nutri-rating

Nutri-rating

Prep Time

4

Hours
Cooking Time

: 50

Hours
Serves

4

People
Nutrient Value (per 100 gm)
*Color codes: low, medium or high quantity for corresponding nutrient. Grey for Not Applicable
Energy -
Fat 9.25 g
Sat Fat 1.82 g
Salt 407.0 mg
Sugars 0.896 g
  • Other Items
Ingredients
  1. 2 tablespoons Of Oil
  2. 2 tablespoons Yogurt (curd or dahi)
  3. 3/4 cup Lukewarm Water
  4. 2 Medium Potatoes For Potato Filling
  5. 1 teaspoon salt adjust to taste for Potato Filling
  6. 1/2 teaspoon cumin seeds (Jeera) for Potato Filling
  7. 1/2 teaspoon mango powder (amchoor) for Potato Filling
  8. 1 Chopped Green Pepper For Potato Filling
  9. 2 tablespoons chopped cilantro (hara dhania) for Potato Filling
  10. 1/2 teaspoon Garam Masala For Potato Filling
  11. 2 Table Spoon Of Oilfor Potato Filling
  12. 2 teaspoon Of Clear Butter Or Ghee To Butter The Naan
  13. 1/4 cup All Purpose Flour For Rolling
Steps
  1. Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes for making Dough
  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.
  6. Boil 2 medium potatoes until they are tender for Filling and then peel of the skin and mash it
  7. Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.
  8. Preheat the oven to 500 degrees with pizza stone (baking stone) for about thirty minutes so stone is hot.
  9. 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.
  10. 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.
  11. Let the filled balls settle for 3 to 4 minutes before rolling them.
  12. Next turn the oven to high broil.
  13. 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.
  14. Take naan out of the oven and brush lightly with clear butter (ghee).
  15. Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.