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Aloo Naan (Potato Stuffed Indian Flatbread)

Aloo naan is the spicy potato stuffed Indian flatbread prepared with boiled potatoes cooked with herbs and spices and then stuffed in the dough to make soft and fluffy naan bread. To get the tandoori naan flavor at home, bake in the oven or simply cook on the skillet (tawa) depending upon your choice. This is my family's favorite naan recipe!
5 from 6 votes
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Course: Bread
Cuisine: Indian, Pakistani
Keyword: aloo naan, aloo wala naan recipe
Prep Time: 20 minutes
Cook Time: 12 minutes
Resting Time: 2 hours
Total Time: 32 minutes
Servings: 3 Person
Calories: 245kcal

Ingredients

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:

  • 11 g Instant yeast
  • 100 ml Water
  • 1 teaspoon Sugar
  • 3 cups All purpose flour Maida
  • 1 tablespoon Yogurt
  • 1 tablespoon Oil
  • 1 teaspoon Salt
  • ½ tablespoon Oil For brushing
  • 2 teaspoon Milk For brushing
  • 2 teaspoon Sesame
  • 2 teaspoon Butter For brushing

Instructions

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.

Video

Notes

  • 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.

Nutrition

Serving: 1naan | Calories: 245kcal