Aloo naan is the spicy potato stuffed Indian flatbread prepared with boiled potatoes cooked with herbs and spices then stuffed in the dough to make soft and fluffy naan bread. To get the tandoori naan flavor at home, bake in oven or simply cook on the skillet (tawa) depending upon your choice. I love to serve this aloo wala naan recipe on lunch with fresh yogurt and green chutney. Once you will eat, you will not stop eating more and more.
About This Recipe
Aloo naan is the traditional and more classical recipe of Indian and Pakistani cuisine. When it comes to naan then you will get a variety of Indian naan recipes and aloo naan is one of them. As you know naan is famous as Indian flatbread which is prepared with leavened dough. Basically, It’s a soft and fluffy potato stuffed naan baked in the oven.
If you visit Indian or Pakistani street food then you will get several types of naan that people make in tandoor (clay oven). Tandoori aloo naan has a unique flavor and best idea to try on street food.
In Indian recipes, naan or any type of bread is the most important side dish to complete the main course. Desi people love to have naan with curry, kebabs, or veg dishes. Aloo naan has a special category that you can serve with yogurt, chutney, or Tadka daal. Some people including me love to try with jaggery (gud).
On a personal note, my mother used to make aloo naan in summer's lunch as it’s simple and gives refreshing vibes to eat with yogurt. Now my husband likes aloo naan so I frequently make it or sometimes take it from restaurants.
Whenever I make aloo bharta, I love to make naan with leftover bharta to use as stuffing. Believe me, It tastes so good. In the same way, When I make desi pizza or any other naan then I prepare aloo naan the next day with leftover dough. The recipe is super simple and easy to make this mouth melting soft and tempting naan. You can make it ahead of time if guests are coming or you have a party at home.
You can easily make these aloo naans on a skillet or in the oven. I personally love the taste of baked naan as it gives me the same flavor of tandoori naan that we eat on street food.
Potato Stuffing: Used boiled potatoes cooked with oil, cumin, green chilies, salt, red chili powder, chaat masala, and turmeric powder. Added freshly chopped green coriander.
Naan Dough: Prepare naan dough with yeast, sugar, all purpose flour, yogurt, salt, and olive oil.
Milk & Sesame: Milk is used to apply at the top of the naan to get color after baking. White sesame sprinkled at the top.
Butter: After baking, apply butter with freshly chopped coriander.
Soft, fluffy, and flaky aloo naan with buttery flavor makes a perfect taste to add in dinner or lunch with the main course. Enjoy and share the recipe with your friends and family.
How to Make
Preparation of Potato (aloo) Stuffing: First, in a pan, add oil and heat it up for few seconds then add cumin seeds and green chilies. Let it pop for a few seconds then add chopped onion and saute for a minute. Season with salt, red chili powder, chaat masala, and turmeric powder. Mix well and cook for about 1 minute on medium heat to release the spice rawness. Now add medium size boiled potatoes and saute with spices. Mash the potatoes and cook for about 1 to 2 minutes at low heat. Add freshly chopped green coriander and mix well. Cool it down and it's ready to stuff.
Preparation of Naan Dough: In a bowl, add instant yeast and lukewarm water and give it a nice whisk. Cover to rise the yeast for 5 to 10 minutes. As the yeast becomes fluffy then add salt, yogurt, and olive oil. Make a soft dough with hand or dough machine. Key point is to knead well. Cover and rest the dough for about 2 hours. Make sure to keep in a warm place (I placed it in microwave). After 2 hours, the dough will be double or triple in size. Knead again and distribute in segments.
Making Naan: Take a segment of dough and roll in a big circular shape. Place the stuffing in the middle of the dough. Twist the dough from the sides and roll it clockwise. Remove the extra part to flatten. Now flat it with hands and gently roll it to make a big circular shape. Make naan marks with hands. Brush milk at the top and sprinkle sesame.
Baking: Preheat the oven and prepare the baking tray by placing aluminum foil. Brush the oil at the base of foil and place the naan over it. Set all the naans and bake it in the oven at 200°C or 392°F for about 12 minutes.
Take it out! soft and flaky naan is ready to serve.
Cook on Skillet (Tawa)
It’s easy to cook naan on the skillet. If you are using a nonstick skillet then place the naan on heated skillet by pour water on one side. Keep the wet side on skillet and cook it for about 1 minute on medium heat. It will start to rise and makes a bubble. Once the naan is cooked from one side then flip it to cook on another side.
If you are using a cast iron skillet then keep the wet side of naan on heat skillet and cook it. Here we will not flip the naan, just flip the skillet and cook the naan to give exposure to fire. If the naan is heavily loaded with potato stuffing then it can fall so make sure to don’t heavily stuff or just flip the naan to cook on another side.
- Make sure the potato stuffing is dry. If the potato(aloo) release water the naan become soggy so it will be difficult to manage.
- Don’t overstuff the naan with potatoes.
- Make sure the dough is fully levened.
- If the dough is sticky then dust it with all purpose flour.
- Use good quality of instant yeast to get quality result of naan.
- Yogurt will add the softness in naan dough so don’t skip it.
- Don’t bake the naan for too long otherwise the it will be hard.
- If you keep the small bowl of hot boiling water in oven while baking naan then the naan will be super soft and chewy.
- Application of butter over baked naan makes it super soft and tasty.
How To Store
You can make these naans ahead of time if you have a party or want to store them for later use. I make it in bulk and store it for 3 to 4 days in the refrigerator.
To store the baked naan, you can wrap it in aluminum foil when it’s at room temperature. Keep in refrigerator for 3 to 4 days. When you need it, take it out and microwave for 1 minute and then toast on the heated skillet for 1 or 2 minutes. It will be ready like fresh naan.
How To Freeze
Yes, you can easily freeze the naan before baking. I usually freeze for 15 days. Take a plastic film or butter paper and place one naan over it and then place another paper or film over it. (In the same way, as we have frozen parathas). It will work as a separator and naan will not stick on it and you can easily slide the frozen naan in a baking dish or skillet.
Why aloo naan breaks while stuffing?
There may be different reasons for naan breaking. If the dough is thin or extremely soft then the naan may break while stuffing. In the same way, if the naan is heavily loaded with stuffing then it may break. Sometimes, the stuffing release water so naan get soggy and it can break. To avoid naan breaking, make sure the dough is fully kneaded, stuffing is dry, and not heavily loaded with stuffing so this way it will not break.
How to bake the soft aloo naan?
Preheat the oven for 10 minutes and monitor the timing to bake the naan. My oven took 12 minutes to perfectly cook the naan. If it’s over baked then it may dry or get hard and also become a reason for naan breaking.
May I make aloo naan with wheat flour?
Yes, you can! The result will be a little different but it will give you great taste with the same flaky texture.
Difference between aloo naan and aloo paratha
Aloo naan prepared with leavened dough knead with yeast or yogurt while aloo paratha prepared with simple dough prepared with water. Aloo paratha cooked on skillet (tawa) by drizzling oil and aloo naan cooked both on tawa and oven. It rises and forms a flaky bread texture.
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Aloo Naan [Potato Stuffed Indian Flatbread]
- Potato (aloo Stuffing)
- 5 Boiled Potatoes medium size
- 3 teaspoon vegetable oil
- ½ teaspoon cumin seeds
- ½ teaspoon green chilies chopped
- 1 tablespoon onion chopped
- ½ teaspoon salt
- ½ teaspoon red chili powder
- ½ teaspoon chaat masala
- ⅓ teaspoon turmeric powder
- 2 teaspoon Green Corainder chopped
- Naan Dough Ingredients:
- Instant yeast - 11g
- Water - 100 ml
- Sugar - 1 Tsp
- 3 cups All purpose flour Maida
- Yogurt - 1 Tbsp
- Oil - 1 Tbsp
- Salt - 1 Tsp
- Oil - ½ Tbsp For brushing
- Milk - 2 Tsp For brushing
- Sesame - 2 Tsp
- Butter - 2 Tsp For brushing
- Preparation of Potato (aloo) Stuffing:
- In a pan, heat up oil for few seconds and cumin seeds with green chilies and let it pop until it starts to change color.
- Add chopped onion and saute for a minute.
- Season with salt, red chili powder, chaat masala, and turmeric powder.
- Mix well and cook for about 1 minute on medium heat to release the spice rawness.
- Now add medium size boiled potatoes and saute with spices.
- Mash the potatoes and cook for about 1 to 2 minutes at low heat.
- Add freshly chopped green coriander and mix well.
- Cool it down and it's ready to stuff.
- Preparation of Naan Dough:
- In a bowl, add instant yeast and lukewarm water and give it a nice whisk.
- Cover to rise the yeast for 5 to 10 minutes.
- As the yeast becomes fluffy then add salt, yogurt, and olive oil.
- Make a soft dough with hand or dough machine.
- Key point is to knead well.
- Cover and rest the dough for about 2 hours.
- Make sure to keep in a warm place (I placed it in microwave).
- After 2 hours, the dough will be double or triple in size.
- Knead again and distribute in segments.
- Making Naan:
- Take a segment of dough and roll in a big circular shape.
- Place the stuffing in the middle of the dough.
- Twist the dough from the sides and roll it clockwise.
- Remove the extra part to flatten.
- Now flat it with hands and gently roll it to make a big circular shape.
- Make naan marks with hands. Brush milk at the top and sprinkle sesame.
- Make sure the potato stuffing is dry. If the potato(aloo) releases water the naan becomes soggy so it will be difficult to manage.
- Don’t overstuff the naan with potatoes. Make sure the dough is fully leavened. If the dough is sticky then dust it with all purpose flour.
- Use good quality instant yeast to get the quality result of naan.
- Yogurt will add the softness in naan dough so don’t skip it. Don’t bake the naan for too long otherwise, it will be hard.
- If you keep the small bowl of hot boiling water in the oven while baking naan then the naan will be super soft and chewy.
- The application of butter over baked naan makes it super soft and tasty.