Gorkhali Stuffed Naan
Get ready to elevate your homemade bread game with Gorkhali Stuffed Naan, a soul-satisfying recipe that combines the fluffiness of traditional naan with a savory and spicy filling inspired by the vibrant flavors of Nepalese cuisine. This delightful dish features a soft, golden naan stuffed with a hearty mixture of mashed potatoes, creamy paneer, zesty green chilies, aromatic cumin, coriander, and fresh cilantro. The dough is enriched with yogurt for a subtle tang and brushed with melted butter for a luscious finish. Perfect as a standalone snack or paired with rich curries or chutneys, this stuffed naan is a crowd-pleaser that brings warmth and spice to any table. Plus, it’s easier to make than you’d think—just follow our step-by-step process for a restaurant-quality treat at home!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 3 cups All-purpose flour
- 2 teaspoons Dry yeast
- 1 teaspoon Sugar
- 1.5 teaspoons Salt
- 1 cup Warm water
- 0.5 cup Plain yogurt
- 3 tablespoons Olive oil
- 2 medium-sized Potatoes
- 1 cup Paneer (or grated cheese)
- 2 finely chopped Green chilies
- 3 cloves, minced Garlic
- 0.5 teaspoon Ground cumin
- 0.5 teaspoon Ground coriander
- 0.25 teaspoon Red chili powder
- 2 tablespoons, chopped Cilantro
- 2 tablespoons (melted, for brushing) Butter
Instructions
In a small bowl, dissolve the dry yeast and sugar in warm water. Allow it to sit for 5-10 minutes, until foamy.
In a large mixing bowl, combine the all-purpose flour and salt. Add the foamy yeast mixture, yogurt, and olive oil. Mix until a dough forms.
Knead the dough on a floured surface for about 8-10 minutes until smooth and elastic. Place the dough in a lightly greased bowl, cover with a damp cloth, and allow it to rise for about an hour or until it doubles in size.
While the dough is rising, prepare the stuffing. Boil the potatoes until tender, peel, and mash them in a large mixing bowl.
To the mashed potatoes, add paneer (or grated cheese), green chilies, garlic, ground cumin, ground coriander, red chili powder, and chopped cilantro. Mix thoroughly. Adjust salt as needed and set aside.
Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a ball.
Take one dough ball, flatten it into a circle about 4 inches in diameter, and place a spoonful of the potato mixture in the center. Fold the edges over the filling and pinch to seal.
Gently roll the stuffed dough ball into a thick oval or circle, about 6-7 inches in diameter. Be careful to avoid tearing the dough.
Repeat the process with the remaining dough balls and filling.
Heat a skillet or tawa over medium heat. Place a rolled-out naan on the hot skillet and cook for about 2 minutes, until bubbles form on the surface.
Flip the naan and cook the other side for another 2 minutes, until golden brown spots appear. Brush the cooked side with melted butter.
Repeat with the remaining naans. Serve hot with yogurt, chutney, or a curry of your choice.
Nutrition Facts
Calories |
3054 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 122.4 g | 157% | |
| Saturated Fat | 54.9 g | 274% | |
| Polyunsaturated Fat | 4.8 g | ||
| Cholesterol | 246 mg | 82% | |
| Sodium | 3889 mg | 169% | |
| Total Carbohydrate | 384.4 g | 140% | |
| Dietary Fiber | 21.8 g | 78% | |
| Total Sugars | 21.5 g | ||
| Protein | 101.2 g | 202% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 888 mg | 68% | |
| Iron | 24.6 mg | 137% | |
| Potassium | 3498 mg | 74% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
