Potato Naan
Indulge in the deliciously soft and flavor-packed *Potato Naan*, a creative twist on traditional Indian bread that's stuffed with a spiced mashed potato filling. This recipe combines the tender, pillowy texture of homemade naan with the irresistible flavors of cumin, fresh cilantro, and a hint of green chili heat. Perfect for dipping in your favorite curries, serving alongside soups, or enjoying as a standalone snack, these stuffed naans are cooked on a skillet for a beautifully golden exterior. With just a handful of pantry staples like all-purpose flour, yogurt, and a few vibrant spices, this recipe is a surefire way to elevate your bread game. Whether for a hearty dinner or a comforting side, these buttery, flavor-forward Potato Naans are sure to be a crowd-pleaser.
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Recipe Information
Ingredients
- 3 cups All-purpose flour
- 1 teaspoon Active dry yeast
- 1 teaspoon Sugar
- 1 teaspoon Salt
- 0.5 teaspoon Baking powder
- 1 cup Warm water
- 0.5 cup Plain yogurt
- 2 tablespoons Vegetable oil
- 2 medium Potatoes, cooked and mashed
- 2 Green chilies, finely chopped
- 0.25 cup Cilantro leaves, chopped
- 1 teaspoon Cumin seeds
- 0.5 teaspoon Red chili powder
- 0.5 teaspoon Salt (for filling)
- 2 tablespoons Butter
Instructions
In a small bowl, dissolve the yeast and sugar in warm water and let it sit for about 10 minutes until frothy.
In a large mixing bowl, combine the flour, salt, and baking powder.
Add the yeast mixture, yogurt, and vegetable oil to the dry ingredients.
Mix everything together until a dough forms. Knead the dough for about 5-7 minutes until smooth.
Cover the bowl with a damp cloth and let the dough rise in a warm place for about 60 minutes or until it doubles in size.
While the dough is resting, prepare the potato filling. In a medium bowl, combine the mashed potatoes, green chilies, cilantro, cumin seeds, red chili powder, and salt.
After the dough has risen, punch it down to release the air and divide it into 8 equal portions.
Roll each portion of dough into a small ball. Flatten one ball and place about 1-2 tablespoons of the potato filling in the center.
Fold the edges of the dough over the filling and seal it. Gently roll it out with a rolling pin into a circle about 1/4 inch thick.
Heat a skillet or tawa over medium-high heat. Place the rolled naan on the skillet and cook for 2-3 minutes until you see bubbles forming on the surface, then flip.
Cook the other side for another 2-3 minutes until both sides are golden brown.
Remove from heat and brush with butter. Repeat the process for the remaining dough and filling.
Serve hot with your favorite curry or enjoy as a standalone dish.
Nutrition Facts
Calories |
2086 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 60.6 g | 78% | |
| Saturated Fat | 20.4 g | 102% | |
| Polyunsaturated Fat | 17.6 g | ||
| Cholesterol | 83 mg | 28% | |
| Sodium | 4290 mg | 187% | |
| Total Carbohydrate | 339.2 g | 123% | |
| Dietary Fiber | 19.0 g | 68% | |
| Total Sugars | 22.3 g | ||
| Protein | 51.6 g | 103% | |
| Vitamin D | 1.6 mcg | 8% | |
| Calcium | 394 mg | 30% | |
| Iron | 22.1 mg | 123% | |
| Potassium | 1863 mg | 40% | |
*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.
