Wednesday, April 2, 2014

Masala Paneer Naan

Wheat Flour - 2 cups
Sugar - 2 tsps
Dry Yeast - 1 tsp
Yogurt/Curd - 1 tbspn
Ghee - 1 tbspn
Salt - 1/2 tsp
Warm Water - for kneading the dough
Oil - needed for making Naan

For the Masala Paneer;
Paneer - 2 cups, grated
Coriander - 1/4 cup, chopped finely
Green Chili - 2, chopped finely
Salt - according to taste

Combine sugar with yeast and keep aside for 5 minutes. To this mixture add the yogurt, ghee, salt and wheat flour. Add warm water and knead the dough soft for 5 minutes. Cover the dough with wet cloth. Keep aside for 30 minutes.
For the filling;
Mix all the masala paneer ingredients. Divide the stuffing into equal portions. Keep it aside.

How to proceed:
Roll out one portion of the dough into a circle using whole wheat flour for rolling.
Place one portion of the stuffing in the centre of the circle. Bring together all the sides in the centre and seal tightly. Roll out again into a circle using whole wheat flour.
Cook on a hot tava (griddle), using a little oil, until both sides are golden brown.
Repeat with the remaining dough and stuffing to make more Naans. Serve hot with Curd!

No comments:

Post a Comment