Masala Paneer Naan

by Tarla Dalal

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A very popular naan.

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Preparation Time: 30 min.
Cooking Time: 10 min.
Makes 20 naans.
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Ingredients

For the dough
500 gms plain flour (maida)
1 1/2 tsp sugar
20 gms fresh yeast or 2 teaspoons dry yeast
2 tbsp curds (dahi)
25 gms ghee or margarine or butter
1 tsp salt

For the stuffing
100 gms grated paneer (cottage cheese)
1 onion, chopped
3 to 4 green chillies, chopped
2 tbsp chopped corriander (dhania)
salt to taste

Method

Sieve the flour very well.
Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissoves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.
Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more warm water.
Knead the dough for at least 6 to 7 minutes.
Keep the dough under a wet cloth for 30 minutes.
Knead again for 1 minute.
Mix the ingredients for the stuffing well.
Divide the dough into 20 small balls, flatten into naans and put 1 teaspoon of the filling in the centre.
Close the edges and roll into oblong shape or any other shape you like.
Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat the cooker upside down.
Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. You can apply 3 to 4 naans at a time inside the walls of a pressure cooker.
Remove and apply butter.
Serve hot.