Whole Wheat Masala Paneer Naan


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Whole Wheat Masala Paneer Naan, with a stuffing of soft and fresh paneer perked up with green chillies and coriander. This paneer-stuffed naan is made with whole wheat flour and is flavourful and scrumptious.

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Delicious paneer-stuffed naan is made with whole wheat flour! Follow the dough-making process properly and you will end up with the best naan, which is bound to become the talk of the town.


A stuffing of soft and fresh paneer perked up with green chillies and coriander makes the Whole Wheat Masala Paneer Naan all the more flavourful and scrumptious.


Go on and relish the naan as it is or accompanied with a bowl of Dal Amritsari .

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Whole Wheat Masala Paneer Naan recipe - How to make Whole Wheat Masala Paneer Naan

Resting Time:  1 hour   Preparation Time:    Cooking Time:    Total Time:     Makes 12 naans (12 naan )
Show me for naans

Ingredients

For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tsp sugar
1 tsp dry yeast
1 tbsp curds (dahi)
1 tbsp ghee
salt to taste

To Be Mixed Into A Masala Paneer Stuffing
2 cups grated paneer (cottage cheese)
1 1/2 tbsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania)
salt to taste

Other Ingredients
whole wheat flour (gehun ka atta) for rolling
butter for brushing
Method
    Method
  1. Divide the masala paneer stuffing into 12 equal portions and keep aside.
  2. Sieve the wheat flour in a deep bowl. Keep aside.
  3. Combine the yeast, sugar and ¾ cup of lukewarm water in a bowl, cover with a lid and keep aside for 5 minutes.
  4. Combine the whole wheat flour, yeast-water mixture, curds, ghee and salt in a deep bowl, mix well and knead into a soft dough using enough water.
  5. Cover the dough with a wet muslin cloth and keep aside to rest for 1 hour.
  6. Press the dough lightly to remove the air and knead again for 1 minute.
  7. Divide the dough into 12 equal portions.
  8. Roll a portion into 50 mm. (2”) diameter circle using a little whole wheat flour for rolling.
  9. Place a portion of the stuffing in the centre of the circle.
  10. Bring together all the sides in the centre and seal tightly.
  11. Roll again into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
  12. Heat a non-stick tava (griddle) and place the naan over it.
  13. Cook it on one side till small blisters appear on the surface and then turn it over.
  14. Cook it on the other side till it puffs a little and then roast it on an open flame till golden brown spots appear on both the sides.
  15. Repeat the steps 8 to 14 to make 11 more naans.
  16. Brush each naan with a little butter and serve immediately.
Accompaniments

Dal Makhani ( Know Your Dals and Pulses ) 
Darbari Aloo Mutter Sabzi, Microwave Dry Subzi 
Hare Lehsun ki Toovar Dal 
Makai ki Subzi 
Mixed Dal with Spinach and Kabuli Chana 

Nutrient values (Abbrv) per naan
Energy181 cal
Protein6.1 g
Carbohydrates18.7 g
Fiber2.7 g
Fat9.4 g
Cholesterol6.5 mg
Sodium25.5 mg

RECIPE SOURCE : Indian CookingBuy this cookbook

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Reviews

Whole Wheat Masala Paneer Naan
5
 on 03 Jan 13 11:46 AM


Love this healthy whole wheat naan. Its healthy and removes the maida totally. Stuffed with paneer it tastes awesome.