Paneer Naan Recipe
Ingredients
| Plain flour | 3 Cup (16 tbs) | |
| Curd | 1/2 Cup (16 tbs) | |
| 1/2 Cup warm water approx. | ||
| Salt | 1 Teaspoon | |
| Sugar | 4 Teaspoon | |
| Oil | 4 Teaspoon | |
| Kalonji | 1 Teaspoon | |
| Khus khus | 1 Teaspoon | |
| 1 Tsp soda-bicarb. | ||
| Paneer | 100 Gram, mashed (FILLING) | |
| Onion | 1 , finely chopped (FILLING) | |
| Green chilli | 1 , chopped (FILLING) | |
| Salt, red chilli powder, garam masala to taste | ||
Directions
1. Sift maida and salt. Add sugar.
2. Mix curd and oil. Knead with enough water to a dough.
3. Mix 1 tsp of soda bicarb in 1/2 tbsp hot water and sprinkle on the kneaded dough. Knead again with a little oil to a make a soft dough. Brush with oil.
4. Keep in a warm place for 3-4 hours.
5. Mix all ingredients of the filling.
6. Make 6-8 balls.
7. Roll out each ball. Place 1 tbsp of filling.
8. Lift the sides to cover the filling.
9. Roll out again. Sprinkle some kalaunji and khus-khus. Roll in an oblong shape.
10. Apply some water on the back side of the nan. Stick in a hot tandoor.
11. Cook till nan is ready.
2. Mix curd and oil. Knead with enough water to a dough.
3. Mix 1 tsp of soda bicarb in 1/2 tbsp hot water and sprinkle on the kneaded dough. Knead again with a little oil to a make a soft dough. Brush with oil.
4. Keep in a warm place for 3-4 hours.
5. Mix all ingredients of the filling.
6. Make 6-8 balls.
7. Roll out each ball. Place 1 tbsp of filling.
8. Lift the sides to cover the filling.
9. Roll out again. Sprinkle some kalaunji and khus-khus. Roll in an oblong shape.
10. Apply some water on the back side of the nan. Stick in a hot tandoor.
11. Cook till nan is ready.
Chef
