Description
Aloo Pyaz Naan is a fluffy and flavorful stuffed Indian flatbread filled with a spiced potato and onion mixture. This easy recipe combines smooth mashed potatoes with aromatic spices and fresh cilantro, wrapped in a soft dough of all-purpose and whole wheat flour, cooked on a hot griddle until golden and crispy. Perfect served hot with boondi raita or Punjabi chole, it’s a comforting and satisfying dish that brings traditional Indian flavors to your table.
Ingredients
Scale
For the Dough
- 2 cups maida (all-purpose flour), plus extra for dusting
- 1 cup whole wheat flour
- 1 teaspoon salt
- 1 teaspoon sugar (optional)
- 1 cup warm water
- 2 tablespoons oil or ghee (for richness)
For the 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 for 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 warm water and mix until a soft, elastic dough forms. Cover and let it rest for 30 minutes to develop gluten and make the dough easier to roll.
- Make the Filling: Boil the potatoes until tender, then mash them smoothly. In a separate bowl, mix the mashed potatoes with chopped red onions, salt, sugar, ground turmeric, red chili powder, ground coriander, ground cumin, garam masala, and fresh cilantro. Ensure the spices are evenly distributed for a flavorful filling. Form the mixture into small, golf ball-sized balls.
- Stuff the Dough: Divide the rested dough into equal portions. Take one dough ball, flatten it slightly, and place one filling ball in the center. Carefully bring the edges of the dough together to seal the filling inside, then gently roll it out into a 6 to 8 inch disc, being careful not to tear the dough.
- Cook the Naan: Heat a tawa or griddle over medium-high heat. Place the rolled naan onto the hot surface and cook for 2 to 3 minutes on one side. Flip it, apply a little oil or ghee, and cook the other side for another 2 to 3 minutes until golden brown and slightly crispy. Repeat with remaining dough and filling.
- Serve: Serve your piping hot Aloo Pyaz Naan immediately. This naan pairs wonderfully with boondi raita or spicy Punjabi chole for a delicious meal.
Notes
- Use warm water to help the dough come together nicely and rest time improves texture.
- You can adjust the chili powder to control the spice level according to your preference.
- Be gentle when rolling stuffed dough to avoid tearing and losing the filling.
- For a richer flavor, use ghee instead of oil when cooking the naan.
- Serve immediately for the best taste and texture, as naan tends to harden when cooled.
