Stuffed Naan Bombs

Ingredients 

• 2 cups refined flour + for dusting 
• ½ teaspoon baking powder
• ½ teaspoon baking soda
• Salt to taste 
• ½ teaspoon sugar
• ¼ cup yogurt
• 1 tablespoon oil + for greasing 
• 3-4 mutton seekh kababs
• 6 mozzarella cheese cubes
• ¼ cup butter melted
• 1 tablespoon dried parsley
• Tomato ketchup to serve

Method

1. Take refined flour in a large bowl, add baking powder, baking soda, salt and sugar and mix. Add yogurt and mix. Add sufficient water and oil and knead into a soft dough. Cover with a damp muslin cloth and keep aside to prove for 15-20 minutes.
2. Break the mutton seekh kababs into small pieces and shred roughly with a fork. Shape the seekh kabab mixture into 6 small balls and stuff each with a cube of mozzarella cheese.
3. Divide the dough into 6 equal portions and shape each into a small ball. Dust a work top with some refined flour and roll each ball into a small roti. Place a seekh kabab ball in the centre of each roti, gather the edges together and seal, shape into ball.
4. Grease a baking tray with some oil, place the stuffed balls in it, cover them with a damp muslin cloth and set aside to prove for 12-15 minutes.
5. Preheat the oven at 180° C. Keep the tray in the oven and bake for 12-15 minutes.
6. Take butter in a bowl. Add parsley and mix well. Bring the tray out of the oven and brush the butter-parsley over them.
7. Keep the naan bombs in a serving bowl and serve hot.