Saturday, August 07, 2010

Vegetable Stuffed Wheat Naan

First let me say a BIG THANK YOU, to all my readers and friends who took time to watch the cookery show on TV or the  video I shared through face book/mail. I was overwhelmed seeing the comments. These are moments which I will always cherish. Now on to the recipe. I have made Naan with all purpose flour/maida before. Later I have tried with half and half of maida and wheat flour. This time I made with whole purpose flour only. I could not feel any difference in taste. It was very soft. To make it a complete meal on its own, tried stuffing some sauteed and slightly spiced veggies too. With a cup of home made curd and a dash of pickle, a sumptuous meal is ready.  

You need

For the dough
  • Wheat flour - 2 cups
  •  Oil - 1 tblspn
  • Salt- 1/2 tspn
  • Instant yeast - 1 tspn
  • Lukewarm water to prepare the dough

For the stuffing
  • Crumbled paneer-1/2 cup
  • Onion- 1 nos, finely chopped
  • Carrot - 1 nos, grated
  • Green chilly - 1 no, finely chopped
  • Kasuri methi - 1 tblspn
  • Chili powder - 1/2 tspn
  • Salt to taste
  • Kitchen king masala - 1 tspn
  • Oil - 1 tblspn


Mix all the ingredients mentioned for dough, except water. Add enough water to make a soft dough. Leave the dough to double. Punch down and leave for a second rise. If you are not using instant yeast, prove the yeast in warm water and sugar and then add.

For stuffing

Heat oil in a kadai. Add green chilly and chopped onions. Saute till onion is transparent.
Add grated carrot, crumbled paneer, red chilly powder and salt. Saute for 2-3 minutes.
Add kasuri methi and garam masala. Mix well and leave it to cool.
Adjust the green chilli and red chilli powder to suit your spice levels. You can omit the green chilly altogether if you don't want to bite into the chllies, especially if you will be serving the kids.  I like it, so have added.

To prepare naan

Divide the dough into five portions. Shape each portions into balls. Take one and roll it into a 2 inch circle. Place 2 tablespoons of the filling on the centre. Gather the edges and shape into a ball again. Carefully roll into oval shaped rotis. Pull the naan on one side to get a tear shape.

Heat a tawa. Apply water on one side of the naan, preferable the down side, while you rolled it. Stick the naan on to the hot tawa. Show the tawa upside down over the flame. Keep moving it to ensure even cooking. When it is fully cooked, the naan will fall off easily. Alternatively you can cook directly on the tawa as we do with rotis.  With the 2 cups of flour, I got 5 naans.

This will make a good lunch box option, since it stays soft for a long time. This can be baked in an oven too. But I haven't tried it, since I find the stove top method easy.

 Note: Make sure the tawa is hot while sticking the naan.