Naan filled with potatoes are super yummy and delicious. Let’s try out this recipe in this Ramadan season 🙂

Ingredients:

Dough

  • 3 cup Maida/All Purpose Flour
  • 1 tsp salt
  • 2 tbsp Curd/Yogurt
  • 2 tbsp Oil/ 1 tbsp Ghee
  • 2 tsp Sugar
  • 2 tsp Active Dry yeast
  • Water (As Needed)
  • 1 tsp cooking oil

Stuffing/Filling

  • 2 cup Boiled-Peeled Chopped Onion
  • Salt (As needed)
  • 1 tsp Garam Masala
  • 1 tsp Dry Anar Dana/ Dry Pomegranate seeds (optional)
  • 1-2 tbsp Chopped Coriander Leaves
  • ½ Lemon Juice
  • 1/4 cup Finely Chopped Onion
  • 2 Green Chilies (Chopped)
  • 1 tsp Chaat Masala/ 1/2 tsp Amchoor Powder (Dry Mango Powder)
  • 1 tsp Red Chili Powder
  • 1/2 tsp coriander seeds
  • Flour/Maida for Dusting (As Needed)
  • Potato filling (as Needed)
  • Water (As Needed)
  • 2 tbsp cooking oil
  • 400 gm K&N’s Kafta Kabab
  • Milk (As Needed)

Making:

Dough

  • Add maida, salt, oil/ghee, curd, sugar, yeast,water and mix well, knead it for 4-5 minutes, and then make semi stiff dough.
  • Apply little oil, cover the dough and place it in a warm place for 30-35 minutes or till double.

Stuffing

  • Take another bowl, add mashed potatoes, salt, garam masala, pomegranate seeds, fresh coriander leaves, lemon juice, onions, green chilies, chaat Masala, red chili powder, coriander seeds, & mix well
  • Prepare K&N’s Kafta Kabab as per the instructions on the pack.

Process

Step 1:

  • Take the prepared dough, punch it down and knead it again for 2 minutes.
  • Now divide the dough into 4-8 balls.
  • Take one ball, dust in maida, roll it and make thick circle disk.
  • Now place the prepared potato stuffing on the disk and close the edges, farm it into the ball.
  • Dust the ball into the flour, flatter with using fingers, and then roll it like a paratha.
  • Now place fried kofta kebabs just before the edges and roll the edges over it carefully and apply some milk.

Step 2:

  • Heat the griddle, place the rolled Kulcha on it and cook for a minute or till down side spotted little brown.
  • Flip it other side and cook it for 1-2 minutes, and then roast it for few seconds on a direct flame using a cooling rack.
  • Now remove it on plate and apply butter.

Step 3:

  • Preheat the oven on maximum temperature.
  • Take a baking tray, grease it with few drop of oil. Place the Kulcha on it.
  • Sprinkle some whole coriander seeds, coriander leaves, press them lightly, and brush it with oil or ghee.
  • Place the tray into the oven and then bake it for 10-12 minutes on 180 temperature.
  • Aloo Kabab Stuffed Naan is ready, Serve with curry, chole or raita.

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