Instant Paneer Stuffed Naan
Make deliciously soft, stuffed paneer naan with a hint of nigella seeds and a buttery glaze – perfect for any meal!
Ingredients
- 1.5 Cup All Purpose Flour/ Maida
- 2 tbsp Yogurt
- 1 tbsp Baking Powder
- 1 tsp salt
- 100 grams Paneer / Indian Cottage Cheese
- 1/3 tsp Black pepper powder
- 1 tsp salt yes again
- 2 tbsp Fresh Coriander Leaves Chopped
- 1/2 tsp Roasted cumin powder
- tbsp Oil
- 1 tbsp Nigella Seeds / Kalonji
- 4 tbsp Ghee / Clarified Butter
Instructions
- In a mixing bowl, add all purpose flour, yogurt, baking powder and salt and mix well . Now knead it into a semi soft dough with the help of lukewarm water.
- Add oil to it and knead it again. Cover the dough with damp cloth and keep aside for 10 minutes.
- In another bowl, crumble paneer and add 1 teaspoon salt, black pepper powder, roasted cumin powder and mix well. Add chopped coriander leaves and mix again.
- Now, divide the dough into 4 equal parts and make them round balls.
- Roll one round ball a little and put 2 tablespoon paneer stuffing and seal it. Sprinkle some nigella seed and roll the naan to its desired shape.
- Damp this side with water and place it on hot tawa being dry side on top. Let the naan cook.
- Flip it with tawa directly on fire. Cook till naan is cooked uniformly.
- Glaze them either with ghee or butter and enjoy.
Notes
1. Ensure Dough Softness: Use lukewarm water and knead the dough until it’s smooth and soft. Letting it rest covered allows the gluten to relax, making the naan fluffy.
2. Flavor the Paneer: Toast the cumin powder before adding to the paneer filling to enhance its earthy flavor. You can also add a pinch of chaat masala for extra tanginess.
3. Seal Properly: When filling the dough with the paneer mixture, press the edges firmly to avoid leaks. This helps keep the filling intact and prevents it from spilling out when rolling.
4. Control Rolling Pressure: Gently roll the stuffed dough without pressing too hard to keep the filling evenly distributed and avoid tearing the dough.
5. Dampen Correctly: Dampening one side with water helps the naan stick to the pan, allowing for even cooking without slipping.
6. Achieve a Smoky Flavor: Finish the naan directly over a flame for a slight char, adding a hint of tandoor-like flavor.
7. Butter or Ghee Glaze: Brushing the naan with ghee or butter right after cooking not only enhances the taste but also keeps the naan soft.
8. Serve Fresh: Serve the naan immediately after cooking to enjoy the best texture and flavor.
Nutrition
Nutrition Facts
Instant Paneer Stuffed Naan
Amount Per Serving
Calories 1323
Calories from Fat 315
% Daily Value*
Fat 35g54%
Saturated Fat 20g125%
Polyunsaturated Fat 3g
Monounsaturated Fat 10g
Cholesterol 82mg27%
Sodium 5951mg259%
Potassium 396mg11%
Carbohydrates 219g73%
Fiber 8g33%
Sugar 3g3%
Protein 31g62%
Vitamin A 112IU2%
Vitamin C 1mg1%
Calcium 764mg76%
Iron 26mg144%
* Percent Daily Values are based on a 2000 calorie diet.