Aloo Naan (Potato Stuffed Naan Recipe)

by katerina on August 29, 2013

Do you make Indian food at home? Certainly we do quite often, with our favorites being chana masala, butter chicken or a nice lamb curry. The only problem is that store bought naan is awful. Not to worry though making naan at home is easy enough.

Potato Naan Bread

Once you have conquered making regular naan try branching out and making this aloo naan or potato stuffed naan recipe. Mashed potatoes seasoned with jalapeños, cilantro and curry spices are stuffed into the naan bread before it is rolled out, making a fun and tasty little pocket of spice inside.

Print Recipe

Aloo Naan (Potato Stuffed Naan Recipe)

(serves 6)

Naan Dough:
2/3 cup warm water
1 teaspoon dry yeast
1 teaspoon sugar
2 cups flour
1 teaspoon salt
80g ghee or butter, melted & divided
2 teaspoons yogourt
Filling:
2 medium potatoes
1/2 teaspoon salt (enough to taste)
1 tablespoon ground cumin
1 tablespoon minced fresh ginger
1 jalapeño, seeded and finely diced
2 tablespoons chopped cilantro
1 tablespoon ground coriander
1 teaspoon garam masalacurry powder
For Cooking:
butterghee during cooking(optional)

1. Whisk together the yeast, water and sugar and set aside for 10 minutes in a warm place.

2. Place flour and salt in a large bowl and add half the gheebutter, the yeast mixture and yogourt. Mix until it forms a soft dough and transfer to a lightly floured surface to knead. Knead for about 5 minutes until dough is smooth and elastic.

3. Place dough in a large greased bowl; cover and let sit in a warm place for about 1.5 hours until doubled in bulk.

4. In the meantime cook the potatoes and prepare the filling. Wash the potatoes, cut in half widthwise and place in a large saucepan covered in salted water. Boil until tender. Drain.

5. Once potatoes are cool enough to handle remove and discard skin. Mash and combine with the other filling ingredients. Taste and adjust for seasoning. Allow to cool completely before you stuff into the naan bread.

6. Knead on a floured surface for 1 minute. Divide into 6 pieces. Roll into 30 cm rounds.

7. In each round, place 2-3 tablespoons of potato filling. Warp and pinch the dough on top of itself until you have a sealed filled ball. Repeat with the other rounds, allowing them to sit stuffed for at least 5 minutes for the dough to relax before rolling out. Gently roll flat to about 3/4 cm thickness.

8. Cover a cookie sheet with foil and grease thoroughly with ghee. Cook naan under the broiler one or two at a time as close as possible to element for about 2 minutes each side or until puffed and brown. You will need to watch them very closely. Brush with melted butter or ghee as they come out from the oven. Wrap in a tea towel to keep warm.


Prep Time: 70 minutes | Cooking Time: 20 minutes | Total Time:90 minutes
Calories(approximate per serving): 300



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