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Paneer Aur Pudina Naan

Paneer-pudina stuffed naan tandoori style. This is a Sanjeev Kapoor exclusive recipe.

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Paneer Aur Pudina Naan
Main Ingredients Paneer (Cottage cheese), Refined flour (maida) rotis
Cuisine Punjabi
Course Breads
Prep Time 26-30 minutes
Cook time 26-30 minutes
Serve 4
Taste Mild
Level of Cooking Medium
Others Non Veg

Ingredients list for Paneer Aur Pudina Naan

  • 800 grams Paneer (Cottage cheese) grated
  • 4 cups Refined flour (maida) rotis
  • 1 teaspoon Baking powder
  • 1/2 teaspoon Soda bicarbonate
  • to taste Salt
  • 2 teaspoons Sugar
  • 1 Egg
  • 1 cup Milk
  • 2 tablespoons Yogurt
  • 2 tablespoons Oil
  • 2 teaspoons Onion seeds (kalonji)
  • as required Butter
  • Stuffing
  • 3 tablespoons Oil
  • 2 teaspoons Cumin seeds
  • 2 medium Onions
  • 4 Green chillies chopped
  • 1/2 cup Coriander and mint chutney
  • to taste Salt

Method

Sieve refined flour with baking powder, soda bicarbonate and salt into a deep bowl. Add sugar, egg, milk, yogurt and sufficient water and knead into a medium soft dough. Apply oil. Cover with a damp muslin cloth and set aside for one hour. For the stuffing heat oil in a pan. Add cumin seeds. When they begin to change colour add onions and green chillies and sauté on medium heat for a minute.

Add Coriander and Mint Chutney and continue to sauté for another minute. Add grated paneer and salt, toss well and transfer onto a plate to cool. Divide into eight equal portions. Knead the dough again and divide it into eight equal portions. Make round balls and dust them with flour. Flatten each ball and shape them into four- inch discs using a rolling pin. Place one portion of paneer mixture on the disc, gather the edges together and shape into a ball again.

Sprinkle one fourth teaspoon of kalonji, press lightly and roll out into a seven-inch diameter disc using a rolling pin. Similarly make the remaining naans. Heat a pressure cooker. Rub a wet hand on one side of the naan, gently stick the dampened side to the inner wall of the pressure cooker. Take care to apply enough water while sticking the naan.

Place the cooker over the flame upside down so that the open end is towards the flame. Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more. Straighten the cooker and gently dislodge the naan from the cooker wall. Cut into quarters and serve hot with a dollop of butter.

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