Description
Aloo Pyaz Naan is a soft, fluffy Indian flatbread stuffed with a spiced mashed potato and onion filling. This comforting and flavorful recipe combines aromatic spices with tender dough cooked on a hot griddle, making it a perfect accompaniment to raita or chole for a satisfying meal.
Ingredients
Scale
Dough
- 2 cups maida (all-purpose flour), plus more for dusting
- 1 cup whole wheat flour
- 1 teaspoon salt, or to taste
- 1 teaspoon sugar (optional)
- 1 cup warm water
- 2 tablespoons oil or ghee (for richness and cooking)
Filling
- 3 cups boiled potatoes, mashed until smooth
- 1 cup red onion, chopped
- 1 teaspoon salt (or to taste)
- 1 teaspoon sugar (optional)
- 1/2 teaspoon ground turmeric
- 1 teaspoon red chili powder (adjust to spice preference)
- 1 teaspoon ground coriander
- 1 teaspoon ground cumin
- 1 teaspoon garam masala
- 1/4 cup fresh cilantro, chopped
Instructions
- Prepare the dough: In a large mixing bowl, combine the maida, whole wheat flour, salt, and sugar. Gradually add the warm water while mixing until the ingredients come together to form a soft, elastic dough. Cover the dough with a damp cloth and let it rest for 30 minutes to develop gluten and improve texture.
- Make the filling: Boil the potatoes until tender, then mash them until smooth and fluffy. In a separate bowl, mix the mashed potatoes with chopped red onions, salt, sugar, turmeric, red chili powder, ground coriander, ground cumin, garam masala, and fresh cilantro, ensuring the spices are evenly incorporated. Shape the filling into small balls roughly the size of a golf ball for easy stuffing.
- Stuff and shape the naan: Divide the rested dough into equal portions. Take one portion and flatten it slightly. Place a potato filling ball at the center, then fold the edges of the dough over the filling to seal it completely. Gently roll or pat the stuffed dough into a disc about 6 to 8 inches in diameter, taking care not to tear the dough and expose the filling.
- Cook the naan: Heat a tawa or griddle over medium-high heat until hot. Place one stuffed naan on the tawa and cook for about 2 to 3 minutes on one side, brushing lightly with oil or ghee to help crisp the surface. Flip and cook the other side similarly until the naan is golden brown and cooked through, with a crisp exterior and fluffy interior.
- Serve immediately: Serve the piping hot Aloo Pyaz Naans straight from the tawa, paired ideally with boondi raita or spicy Punjabi chole for a wholesome and delicious meal experience.
Notes
- Adjust the red chili powder according to your spice tolerance.
- Ensure the dough is soft but not sticky for easier rolling and stuffing.
- Use freshly boiled potatoes for the best texture in the filling.
- If the naan tears while rolling, patch gently or reshape to avoid filling leakage.
- Serve immediately for best taste; reheated naan may lose crispness.
