Ultimate Naan Recipe: Fluffy Aloo Pyaz Stuffed Delight

This Naan Recipe features a comforting filling of spiced potatoes and sweet onions, delivering an authentic taste of Indian street food.

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Prep Time 30

Cook Time 10

Resting Time 30

Total Time 1 10

Servings: 4 naans

Course: Baking

Cuisine: Indian

Calories: 200

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Filling

3 cups Boiled Potatoes Sweet potatoes can be a delightful substitute.
1 medium Red Onion Yellow onions work for a milder flavor.
1 teaspoon Salt Opt for sea salt to enhance flavor.
1 teaspoon Sugar Feel free to exclude for less sweetness.
1/2 teaspoon Ground Turmeric Curry powder can be an alternate.
1 teaspoon Red Chili Powder Adjust to suit your spice tolerance.
1 teaspoon Ground Coriander Ground cumin can serve as an alternative.
1 teaspoon Ground Cumin Deepens flavor.
1 teaspoon Garam Masala Use as directed for optimal flavor.
2 tablespoons Fresh Cilantro Replace with parsley if unavailable.

For the Dough

2 cups Maida (All-Purpose Flour) Whole wheat flour boosts nutrition.
1 cup Whole Wheat Flour Adds fiber and hearty texture.
1 cup Water Use warm water for better elasticity.
Extra as needed Flour For dusting to prevent sticking.
2 tablespoons Oil/Ghee Vegetable oil is a lighter alternative.

Equipment

mixing bowl
Tawa or griddle

Method

Instructions

In a mixing bowl, combine maida, whole wheat flour, salt, and sugar. Gradually add warm water until you form a soft, elastic dough. Cover it and let it rest for 30 minutes.
Boil and mash the potatoes until smooth. In a separate bowl, mix the mashed potatoes with chopped onions and spices (salt, sugar, turmeric, chili powder, coriander, cumin, garam masala, and cilantro). Form the mixture into small balls, about the size of a golf ball.
Divide the rested dough into evenly-sized balls. Take one ball, flatten it slightly, place a stuffing ball in the center, and carefully fold the edges over to seal. Gently roll it back into a flat disc, about 6-8 inches in diameter.
Heat a tawa or griddle on medium-high heat. Place the rolled naan on the hot tawa and cook for about 2-3 minutes on each side, applying a little oil or ghee until both sides are golden brown and crisp.
Serve the hot Aloo Pyaz Naan immediately, ideally alongside boondi raita and Punjabi chole for a delightful meal.

Nutrition

Serving: 1naanCalories: 200kcalCarbohydrates: 35gProtein: 4gFat: 6gSaturated Fat: 1gSodium: 300mgPotassium: 200mgFiber: 2gSugar: 1gVitamin C: 2mgCalcium: 1mgIron: 5mg

Notes

Garnish with fresh cilantro for an added burst of flavor and color.

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