These naan bombs are everything you’d want a snack to be! Imagine pulling apart a wood-fired naan dough ball that’s stuffed with an achari paneer filling and brushed with some garlic chili butter. It doesn’t get better than that!
Created by our friend Richa Gupta (@my_foodstory), this recipe brings together some of our favorite things reimagined in terms of presentation and serving - A quick and simple achari paneer filling that’s made with achar masala (literally masala from aam ka achaar) and naan dough wrapped around it to resemble a ball. Fired up in an Ooni Pizza Oven to get that tandoor-esque char, brushed with some garlic chilli butter for a little extra, and it’s ready!
The result is what we like to call a ‘naan bomb’, enjoyed best as a snack – pulled apart by hands and dunked into some mint chutney. These stuffed naans are a total crowd-pleaser, kids and grown-ups alike devour these whole! You need to add this to your to-make list!
Ingredients
Filling:- 1 Cup Grated Paneer
- 1 Medium Boiled Potato Peeled and Mashed
- 1 Cup Grated Mozzarella Cheese
- 10-12 Mozzarella Cubes Approximately ½ Inch
- 2 Tablespoons Chopped Coriander
- 0.25 Teaspoon Salt
- 1 Teaspoon Chaat Masala
- 2 Teaspoons Achaar Masala
- 1.5 Teaspoons Roasted Kasuri Methi Powdered
- 1 Tablespoon Kalonji Nigella Seeds
Naan Dough:
- 1.75 cups All Purpose Flour
- 0.25 cup Whole Wheat Flour
- 1 tablespoon Semolina
- 1 teaspoon Salt
- 2 teaspoon Sugar
- ⅛ teaspoon Baking Soda
- ⅛ teaspoon Baking Powder
- ⅓ cup Curd
- ¼ cup Milk
- 2 tablespoons Oil
To Brush on Top:
- 3 Tablespoons Melted Butter
- 1-2 Green Chillies Minced
- 1 Tablespoon Finely Chopped Coriander
- 1 Teaspoon Grated Garlic
Equipment
Directions
- Filling:
In a mixing bowl, combine the grated paneer, mashed potato, grated mozzarella, chopped coriander, salt, chaat masala, achaar masala, and roasted Kasuri Methi. Mix thoroughly and set aside. - Naan Dough:
In a large bowl, add all-purpose flour, whole wheat flour, semolina, salt, sugar, baking soda, baking powder, curd, milk and a tablespoon of oil. Knead this for 3-4 minutes till you get a soft, smooth dough. - Divide this into 15 balls and place them on a greased plate or baking tray. Brush them with oil and cover and let them rest for half an hour.
Roll out a ball of dough into a 3.5 inch circle. - Make sure when you roll out the naan dough it's not too thick - about ⅛ inch thickness is optimum. Uneven, chunky dough could cause the filling to spill out when baked. We also don’t want any extra doughy bits!
- Spoon out a portion of the prepared filling mixture in the center of the dough and add a mozzarella piece in the middle. Carefully seal the edges of the dough to encase the filling, creating a naan bomb.
- Brush the top of the naan bomb with a little milk and sprinkle Kalonji (Nigella seeds) on top for extra flavor. Rest for 10 minutes
- Butter Chilli Garlic Mix:
In a separate bowl, mix melted butter, minced green chillies, finely chopped coriander, and grated garlic. Set aside for later - Preheat your Ooni pizza oven until it reaches about 350C.
- Place the naan bombs on a cast iron skillet or oven-safe pan. Carefully slide the skillet into the preheated pizza oven. Turn off the flame and close the oven door. Let the naan bombs cook in the oven for about 8 minutes. This will melt the cheese and cook the dough.
- After 8 minutes, briefly turn the flame back on for just a minute to achieve a nice char on top. Keep rotating the skillet every 20 seconds to get an even browning and char. Remove the naan bombs from the oven. Brush immediately with butter chilli garlic mixture and serve hot.
