Mini Chilli Cheese Naan by Tarla Dalal

Mini Chilli Cheese Naan by Tarla Dalal

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You would have tasted Indian breads stuffed with potatoes, methi, mint, veggies and varied other options, but have you ever tried naan stuffed with rice? Rice, when combined with cheese and chilli flakes makes a very interesting stuffing for handy mini-sized naans that are ideal for cocktail parties.

  

Recipe Description for Mini Chilli Cheese Naan, Cheese Naan On Tava Without Tandoor

Preparation Time: 
Cooking Time: 
Makes 10 naans
Show me for naans


Ingredients


For The Dough
1/2 cup plain flour (maida)
1/4 tsp dry yeast
1/4 tsp sugar
1/2 tbsp fresh curds (dahi)
1/2 tbsp melted ghee
salt to taste

To Be Mixed Into A Stuffing
1 tsp dry red chilli flakes (paprika)
1/4 cup grated processed cheese
1/2 cup cooked rice
2 tbsp chopped parsley
salt to taste

Other Ingredients
plain flour (maida) for rolling
5 tsp butter for brushing

Method

For the dough

  1. Combine the yeast, sugar and 2½ tbsp of lukewarm water in a bowl mix well, cover with a lid and keep aside for 5 to 7 minutes.
  2. Combine the plain flour, yeast-sugar mixture, curds, melted ghee and salt in a deep bowl and knead into a soft dough.
  3. Cover the dough with a lid or a damp muslin cloth and keep aside for 30 minutes.

How to proceed

  1. Divide the dough and stuffing into 10 equal portions.
  2. Roll out a portion of the dough into a 75 mm. (3”) diameter circle using a little plain flour for rolling.
  3. Place a portion of the stuffing in the center of the circle.
  4. Bring together all the sides in the center and seal tightly.
  5. Roll again into a circle of 50 mm. (2”) diameter circle with a little plain flour for rolling.
  6. Heat a non-stick tava (griddle) and place the naan over it.
  7. Cook it on one side till it puffs slightly and then turn over.
  8. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown in colour from both the sides.
  9. Repeat steps 2 to 8 to make 9 more naans.
  10. Brush each naan with ½ tsp butter and serve immediately.
RECIPE SOURCE : ChawalBuy this cookbook

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