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.
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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.
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.
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.
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.
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.
How do I make the dough for stuffed spinach potato naan?
To make the dough for stuffed spinach potato naan, start by sieving all-purpose flour, baking powder, baking soda, and salt in a bowl. Mix in sugar, then add curd and milk. Gradually incorporate lukewarm water while mixing with your hands. Knead the mixture for about 5 minutes until you form a firm, smooth dough. Brush it with oil and knead for an additional 3-4 minutes. Cover the dough and let it rest for 1.5 to 2 hours to allow it to ferment.
Can I make stuffed spinach potato naan gluten-free?
Yes, you can make stuffed spinach potato naan gluten-free by substituting all-purpose flour with a gluten-free flour blend. Ensure that the blend you choose can be used for making flatbreads. You may need to adjust the amount of water slightly, as gluten-free flours can absorb moisture differently.
What are some good side dishes to serve with stuffed spinach potato naan?
Stuffed spinach potato naan pairs wonderfully with a variety of side dishes. You can serve it with yogurt or raita for a cooling effect. Additionally, it goes well with curries like paneer butter masala or chana masala. A simple salad or pickles can also complement the flavors nicely.
How should I store leftover stuffed spinach potato naan?
To store leftover stuffed spinach potato naan, let them cool completely, then wrap them in aluminum foil or place them in an airtight container. They can be stored in the refrigerator for up to 3 days. For longer storage, consider freezing them. Just make sure to separate each naan with parchment paper before freezing to prevent sticking.
What can I use as a substitute for curd in the naan dough?
If you don't have curd on hand, you can substitute it with plain yogurt or buttermilk. For a dairy-free option, use a plant-based yogurt alternative. You can also mix a tablespoon of vinegar or lemon juice with regular milk to create a buttermilk substitute, which will work well in the naan dough.
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