Stuffed Spinach Potato Naanby Leena Kohli (@leenakohli)
This stuffed naan recipe is simple, and quick to make and results in a vegetarian dish packed with flavour. Made with a mixture of spinach, potatoes and a delicate blend of spices, this mouth-watering flatbread is sure to impress. Try serving these stuffed naans with a bit of butter to make them taste extra good.
- 1cupSpinach (finely chopped)
- 1/2cupOnions (finely chopped)
- 2Green Chilli (chopped)
- 1tbspGinger (finely chopped)
- 1tspRed Chilli Powder
- 1tspRed Chilli Flakes
- 1tspCoriander Powder (Sookha Dhaniya)
- 1tspCumin Powder (Jeera)
- 1tspDry Mango Powder (Amchur)
- 1tspGaram Masala
- 1tspCarom Seeds (Ajwain)
- 1tbspDried Fenugreek Leaves (Kasuri Methi)
- 3tbspCoriander Leaves (chopped) (optional)
- 2cupAll Purpose Flour (Maida)
- 1tspBaking Powder
- 1pinchBaking Soda
- 1cupWater (lukewarm)
Wash and boil the potatoes. Cool, peel and roughly mash them in a mixing bowl.
Add chopped spinach, onions, green chillies, ginger, red chilli powder, red chilli flakes, coriander powder, cumin powder, mango powder, garam masala, carom seeds, fenugreek leaves, coriander leaves and salt.
Mix them gently to form a mixture and keep it aside.
Sieve flour, baking soda, baking powder and salt together in a kneading bowl. Add sugar to it and mix.
Add curd and milk to the flour and mix with light hands.
Gradually add lukewarm water and start mixing with your hands gently.
Once the flour is mixed, knead for about 5 minutes to form a firm, smooth dough.
Brush the dough with oil and knead again for 3-4 minutes to bind the oil into the dough.
Cover the dough and let it rest for at least 1.5 hours to 2 hours and allow it to ferment.
Preparation of Naan
Take a small portion of the dough and make a ball. Gently flatten it between your palms. Dust it with a bit of flour.
Roll it with a rolling pin to make a round shape (approx. 4-5 inches).
Place a portion of the prepared stuffing and seal all sides of the dough together to form a ball. Dust the ball with some flour.
Gently roll the rolling pin over it till the dough takes a round shape (approx.6-7 inches). Dust the dough ball with more flour if it is sticking to the rolling pin.
Method 1 (on open-flame)
Heat a skillet and then lower the flame to medium.
Drizzle little water on the skillet, place the stuffed naan, and cook for 3-4 minutes. Flip the naan and cook for another 2-3 minutes until golden brown on both sides.
Hold the naan with a tong. Place it on the direct flame to give it a charred effect. Keep flipping the naan to avoid being excessively charred.
Method 2 (on a skillet)
Heat a skillet and lower the flame to medium.
Drizzle little oil on the skillet and place the stuffed naan, and cook for 3-4 minutes. Flip the naan and cook for another 2-3 minutes until slightly brown on both sides.
Brush the naan with little oil on both sides. Flip the naan 2-3 times on the skillet until it is golden brown from both sides.
Serve hot with butter or yoghurt.
Tips & Tricks
I sprinkled water before flipping the naan on the skillet to keep the naan soft. You can drizzle oil instead of water.
You can also stuff the naan with cottage cheese, cauliflower, leafy vegetables or any other filling of your choice.
When kneading the dough, do not add water in one go, as it might make the dough runny. Add water gradually to make the dough soft.
Store any leftover dough in an air-tight container in the refrigerator and use it within a day or two.
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