Masala Paneer Naan ( Roti and Subzis)
by Tarla Dalal
Added to 1035 cookbooks
This recipe has been viewed 61075 times
Masala paneer naan: a flavourful stuffed naan with a filling of paneer, green chillies and coriander, masala paneer naan is indeed a dish that will set you apart as a gourmet chef! it cooks really well on a tava without the need for a tandoor.
- Sieve the flour very well. Keep aside
- Combine the sugar and yeast in ¾ cup of warm water and stir until the yeast dissolves. 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.
- Divide the dough into 25 small balls, flatten into naans and roll into 50 mm. (2”) diameter circle.
- Put 1 tbsp of the filling in the centre , close the edges and roll again into a 100 mm. (4”) diameter circle.
- Place 5 naans on a hot tava and cook them only on 1 side till they are light brown in colour.
- Then place them on an open flame and cook from both the sides , till they are golden brown.
- Repeat steps 9 and 10 to make 4 more batches.
- Serve hot with butter.
Nutrient values per naan
|Vitamin A||106.4 mcg|
|Vitamin B1||-0.1 mg|
|Vitamin B2||-0.1 mg|
|Vitamin B3||0.1 mg|
|Vitamin C||0.7 mg|
|Folic Acid||0 mcg|
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