Description
This delicious Indian-inspired stuffed bread with potato, also known as Aloo Naan, is a flavorful snack or light meal. Soft, elastic dough filled with a spiced mashed potato mixture is pan-cooked to golden perfection and brushed with butter or ghee for a rich finish. Perfect for serving with yogurt, chutney, or pickles.
Ingredients
Scale
Dough Ingredients
- 3 cups all-purpose flour
- 1 packet (2 1/4 teaspoons) instant yeast
- 1 teaspoon sugar
- 1 teaspoon salt
- 3/4 cup warm water
- 1/4 cup plain yogurt
- 2 tablespoons olive oil
Potato Filling Ingredients
- 2 medium potatoes, peeled and boiled
- 1/2 cup finely chopped onion
- 1 green chili, finely chopped (optional)
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- 1 tablespoon chopped fresh cilantro
- Salt to taste
- 1 tablespoon butter or ghee for brushing
Instructions
- Prepare the Dough: In a large bowl, combine the all-purpose flour, instant yeast, sugar, and salt. Add warm water, plain yogurt, and olive oil. Knead the mixture into a soft, elastic dough. Cover the bowl and let the dough rise in a warm place for about 1 hour or until it doubles in size.
- Make the Potato Filling: Meanwhile, peel and boil the potatoes until tender, then mash them in a bowl. Heat a teaspoon of oil in a skillet over medium heat and sauté the cumin seeds until aromatic. Add the finely chopped onion and green chili, cooking until the onion turns soft and translucent. Stir in turmeric powder, garam masala, salt, and the mashed potatoes. Mix well and cook for 2 to 3 minutes. Remove from heat and stir in the chopped fresh cilantro. Allow the filling to cool.
- Shape the Stuffed Breads: Once the dough has risen, punch it down and divide it into 6 to 8 equal balls. Flatten each dough ball slightly and place a spoonful of the cooled potato filling in the center. Seal the edges by pinching them together to encase the filling. Gently roll out or pat each filled dough ball into a thick disc.
- Cook the Breads: Heat a skillet or griddle over medium heat. Place each rolled stuffed bread onto the skillet and cook for 2 to 3 minutes on each side, or until both sides are golden brown and the bread is cooked through.
- Finishing Touch: Remove the breads from the skillet and brush them generously with butter or ghee while still warm. Serve immediately with yogurt, chutney, or pickles.
Notes
- These stuffed breads can be made ahead of time and reheated in a skillet or toaster oven before serving.
- Serve with yogurt, chutney, or pickles for a complete snack or light meal.
- For a heartier version, whole wheat flour can replace all-purpose flour.
