Pudina Naan Video by Tarla Dalal

Pudina Naan Video by Tarla Dalal

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The all-time tandoori favourite, now ready to make in your own kitchen, and that too using readily available ingredients! Perked up with a delectable phudina paste made of mint, cumin and other ingredients, naan turns into an appetizingly coloured dish with an attractive flavour. Use butter rather than oil to brush the Phudina Naan while cooking, in order to get a rich aroma and ideal texture.


Recipe Description for Pudina Naan, Phudina Naan, Mint Naan Recipe

Preparation Time: 
Cooking Time: 
Makes 6 naans
Show me for naans


1 1/4 cups plain flour (maida)
1/2 tsp dry yeast
1/2 tsp sugar
1 tbsp oil
salt to taste
plain flour (maida) for rolling

To Be Ground Into A Coarse Phudina Paste (using 1 Tbsp Water)
1/2 cup mint leaves (phudina)
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tsp sugar
1 tbsp lemon juice

For Serving
melted butter for brushing

  1. Combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl, mix gently and cover with a lid and keep aside for 4 to 5 minutes.
  2. Combine the plain flour, yeast-sugar mixture, phudin paste, oil and salt and in a deep bowl and knead into a soft dough using little water.
  3. Cover the dough with a lid or wet muslin cloth and allow it prove till it increases in volume slightly (approx. 30 minutes).
  4. Divide the dough into 6 equal portions.
  5. Press a portion of the dough flat on a rolling board and roll out into an oblong of 125 mm. (5") using a little plain flour for rolling.
  6. Heat a non-stick tava (griddle) and place the naan, cook it on one side till it puffs slightly and then turn over.
  7. Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
  8. Repeat steps 5 to 7 to make 5 more naans.
  9. Brush each naan with a little melted butter and serve immediately.

See step by step images of Pudina Naan, Phudina Naan, Mint Naan Recipe

RECIPE SOURCE : Achaar Aur ParatheBuy this cookbook

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