Achari Naan Bomb

Servings

4 servings

Prep Time

25 minutes

Cook Time

10 minutes

Cuisine

Indian

Category

Main Course

Soft, stuffed naan filled with a spiced paneer and potato mixture, finished with garlic butter and cooked until golden.

 

Achari Naan Bomb

Ingredients

    For Fillings:-

    • Paneer – 100 g
    • Boiled potato – 100 g, mashed
    • Mozzarella cheese – 100 g, grated
    • Mozzarella cubes – 80–100 g
    • Coriander – 8 g, chopped
    • Salt – 1.5 g
    • Chaat masala – 3 g
    • Achaar masala – 6 g
    • Kasuri methi powder – 1.5 g
    • Kalonji – 8 g

    For Naan Dough: -

    • Maida – 220 g
    • Atta – 30 g
    • Sooji – 10 g
    • Salt – 5 g
    • Sugar – 10 g
    • Baking soda – 0.6 g
    • Baking powder – 0.5 g
    • Curd – 80 g
    • Milk – 60 ml
    • Oil – 30 ml

    Garlic Butter Topping: -

    • Melted butter – 45 g
    • Green chilli – 8–10 g, chopped
    • Coriander – 4 g, chopped
    • Garlic – 3 g, minced

    Directions

    1. In a bowl, combine Maida, atta, sooji, salt, sugar, baking soda and baking powder.

    2. Add curd, milk and oil. Knead until a soft dough forms. Cover and rest for 15–20 minutes.

    3. For the filling, combine paneer, mashed potato, grated mozzarella, coriander, salt, chaat masala, achaar masala, kasuri methi and kalonji. Mix well.

    4. Divide the dough into equal portions. Roll each portion into a small disc and place a portion of the filling in the centre. Add a few mozzarella cubes.

    5. Bring the edges together and pinch firmly to seal. Gently flatten and shape into a naan bomb.

    6. Mix melted butter with green chilli, coriander and garlic.

    7. Brush the naan bombs generously with the garlic butter mixture.

    8. Preheat the Ninja CRISPi for 3 minutes.

    9. Place the naan bombs in the Ninja CRISPi and Air Fry for 10 minutes, or until golden and cooked through.

    10. Brush with additional garlic butter if desired and serve hot.