16 May, 2021

Paneer Stuffed Naan Recipe | How To Make Naan

Comments : 1 Posted in : Main Course on May 16, 2021 by : Garima

Naan Recipe | Paneer Stuffed Naan Recipe

Naan Recipe. Naan is leavened flatbread eaten with curry, lentils or gravies. This bread or naan is baked in a tandoor ( a cylindrical oven made of clay) or can be made at home using simple tawa or griddle.

A meal is incomplete without Naan, Roti (Chapaati) or Parantha. And today I’ll explain the simple recipe of Paneer stuffed naan which we generally eat in restaurants and we can make it easily at our homes too.

This is very popular in India and is served in almost all restaurants. My favourite combo is Paneer Naan and Makhani Gravy which is shown in pic as well.

INGREDIENTS

FOR DOUGH	FOR STUFFING
2 Cups Refined Flour (Maida)	100 gms Grated Paneer (Cottage Cheese)
1/2 Cup Semolina (Suji)	1 Chopped Onions (Medium)
1/2 Tsp or A Pinch of Salt	Chopped Coriander Leaves
1/2 Tsp Baking Powder	1/2 Tsp Chaat Masala
2 Tsp Sugar	1/2 Tsp Red Chilli Powder
2 Tsp Oil	1/2 Tsp Roasted Cumin Powder
1/2 Cup Curd (or as needed)	Salt To Taste
Lukewarm Water (as needed)	1 Green Chilli

INSTRUCTIONS:

1. Take a bowl and put all the required ingredients in it for dough; i.e. Refined Flour (Maida), Semolina (Suji), Salt, Baking powder, Sugar, Oil, Curd, Lukewarm Water.
2. Mix all the ingredients and start kneading. Nicely knead it and keep adjusting the quantity of water while kneading.
3. Knead it well if you want to give a suppleness to the naan.
4. Dough is ready and apply some oil over the dough to protect it from harsh surface.
5. Let it rest for at least 2 hours.
6. After 2 hours, knead the dough again and start making small dough balls from it. For this, we’ll take take small portions of the dough and make round balls.
7. Give these balls one more rest for 10-15 minutes.
8. Our dough is well rested now.
9. For stuffing, take another bowl. Add grated paneer (Cottage Cheese), chopped onions and all other required ingredients to it. Mix well.
10. Roll the dough with the help of rolling pin and give it an oval or round shape.
11. Place the stuffing mixture over it. Don’t overstuff it. Lift the edge from one side and fold it little inside. Join all the pleates in the centre and seal the top by pressing in middle.
12. Roll it again very lightly and carefully. Try to use the least amount or no amount of dry flour to dust it.
13. Apply some butter over it one one side and put little amount of coriander leaves to make it look presentable. Press it very lightly with the rolling pin or hands.
14. Flip it and apply a generous amount of water on the other side. There should not be any butter or oil on this side of it except water.
15. We have to cook it over a preheated Tawa keeping the water side down. We have to keep the water side down on the pan so that it sticks to the pan just like it gets stuck in the tandoor. Keep the buttery side up.
16. Keep the flame high while cooking. Let it cook for about a minute or two from the bottom side or watery side.
17. Then we’ll turn the tawa (naan will remain stuck to the tawa) and cook the naan over an open flame from the buttery side now. Rotate the inverted tawa over an open flame and let it cook.
18. Naan is ready now and it will come off easily from the tawa with the help of a spatula.
19. Cut into two halves or quarters before serving.

NOTES:

1. You can use powdered sugar instead of the grainy one.
2. Sugar will give it a nice colour and a little caramelisation.
3. Use curd and water to make the dough and adjust the quantities of both as needed while kneading.
4. Curd will act as natural yeast when it comes in contact with baking powder. Also, Curd will help in keeping the naan soft and fluffy. It gives rich and smooth texture to the naan.
5. Add water little by little as and when needed.
6. If you’re preparing it in cold weather, then let the dough rest for at least 2-3 hours but if the weather is hot, then only one hour is enough.
7. You can use any other Cheese instead of using Cottage Cheese or Paneer for stuffing.
8. You can cook it on a pan, tawa or griddle. But make sure it should be either steel or the iron tawa is the best. We don’t have to use the non-stick tawa for it.