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Stuffed Spinach Potato Naan recipe

Stuffed Spinach Potato Naan

by Leena Kohli (@leenakohli)
Prep Time
2hr
Cook Time
20min
Total Time
2hr 20min
IndianBreakfastLunchVegetarian

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...

Ingredients

4 Servings

For Stuffing

  • 500g
    Potatoes
  • 1cup
    Spinach (finely chopped)
  • 1/2cup
    Onions (finely chopped)
  • 2
    Green Chilli (chopped)
  • 1tbsp
    Ginger (finely chopped)
  • 1tsp
    Red Chilli Powder
  • 1tsp
    Red Chilli Flakes
  • 1tsp
    Coriander Powder (Sookha Dhaniya)
  • 1tsp
    Cumin Powder (Jeera)
  • 1tsp
    Dry Mango Powder (Amchur)
  • 1tsp
    Garam Masala
  • 1tsp
    Carom Seeds (Ajwain)
  • 1tbsp
    Dried Fenugreek Leaves (Kasuri Methi)
  • 3tbsp
    Coriander Leaves (chopped) (optional)
  • 1tsp
    Salt

For Dough

  • 2cup
    All Purpose Flour (Maida)
  • 1/4cup
    Curd
  • 1tsp
    Baking Powder
  • 1pinch
    Baking Soda
  • 1tsp
    Salt
  • 1tbsp
    Sugar
  • 2tbsp
    Milk
  • 1tbsp
    Oil
  • 1cup
    Water (lukewarm)

How to make Stuffed Spinach Potato Naan

For Stuffing

  1. Wash and boil the potatoes. Cool, peel and roughly mash them in a mixing bowl.

  2. 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.

    Step 1.1: 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
    Step 1.2: 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

  3. Mix them gently to form a mixture and keep it aside.

    Step 1.1: Mix them gently to form a mixture and keep it aside

For Dough

  1. Sieve flour, baking soda, baking powder and salt together in a kneading bowl. Add sugar to it and mix.

    Step 2.1: Sieve flour, baking soda, baking powder and salt together in a kneading bowl

  2. Add curd and milk to the flour and mix with light hands.

    Step 2.1: Add curd and milk to the flour and mix with light hands
    Step 2.2: Add curd and milk to the flour and mix with light hands

  3. Gradually add lukewarm water and start mixing with your hands gently.

  4. Once the flour is mixed, knead for about 5 minutes to form a firm, smooth dough.

  5. Brush the dough with oil and knead again for 3-4 minutes to bind the oil into the dough.

  6. Cover the dough and let it rest for at least 1.5 hours to 2 hours and allow it to ferment.

    Step 2.1: Cover the dough and let it rest for at least 1

Preparation of Naan

  1. Take a small portion of the dough and make a ball. Gently flatten it between your palms. Dust it with a bit of flour.

    Step 3.1: Take a small portion of the dough and make a ball

  2. Roll it with a rolling pin to make a round shape (approx. 4-5 inches).

    Step 3.1: Roll it with a rolling pin to make a round shape (approx

  3. 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.

    Step 3.1: Place a portion of the prepared stuffing and seal all sides of the dough together to form a ball
    Step 3.2: Place a portion of the prepared stuffing and seal all sides of the dough together to form a ball
    Step 3.3: Place a portion of the prepared stuffing and seal all sides of the dough together to form a ball

  4. 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.

    Step 3.1: Gently roll the rolling pin over it till the dough takes a round shape (approx

Method 1 (on open-flame)

  1. Heat a skillet and then lower the flame to medium.

  2. 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.

    Step 4.1: Drizzle little water on the skillet, place the stuffed naan, and cook for 3-4 minutes

  3. 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.

    Step 4.1: Hold the naan with a tong
    Step 4.2: Hold the naan with a tong
    Step 4.3: Hold the naan with a tong
    Step 4.4: Hold the naan with a tong

Method 2 (on a skillet)

  1. Heat a skillet and lower the flame to medium.

  2. 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.

    Step 5.1: Drizzle little oil on the skillet and place the stuffed naan, and cook for 3-4 minutes
    Step 5.2: Drizzle little oil on the skillet and place the stuffed naan, and cook for 3-4 minutes
    Step 5.3: Drizzle little oil on the skillet and place the stuffed naan, and cook for 3-4 minutes

  3. 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.

    Step 5.1: Brush the naan with little oil on both sides
    Step 5.2: Brush the naan with little oil on both sides
    Step 5.3: Brush the naan with little oil on both sides

  4. Serve hot with butter or yoghurt.

Tips & Tricks

  1. I sprinkled water before flipping the naan on the skillet to keep the naan soft. You can drizzle oil instead of water.

  2. You can also stuff the naan with cottage cheese, cauliflower, leafy vegetables or any other filling of your choice.

  3. 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.

  4. Store any leftover dough in an air-tight container in the refrigerator and use it within a day or two.

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Recipe by

Leena Kohli

(@leenakohli)

Elevate your confidence through the magic of home cooking with my easy-to-follow recipes 👩‍🍳✨

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