Paneer Aur Pudina Naan
Serving 4
Ingredients
Refined flour (maida) rotis 4 cups
Baking powder 1 teaspoon
Salt to taste
Sugar 2 teaspoons
Egg 1 (optional)
Milk 1 cup
Yogurt 2 tablespoons
Oil 2 tablespoons
Stuffing
Cottage cheese (paneer),grated 800 grams
Oil 3 tablespoons
Cumin seeds 2 teaspoons
Onions 2 medium
Green chillies,chopped 4
Coriander and mint chutney 1/2 cup
Salt to taste
Method
Serving 4
Ingredients
Refined flour (maida) rotis 4 cups
Baking powder 1 teaspoon
Salt to taste
Sugar 2 teaspoons
Egg 1 (optional)
Milk 1 cup
Yogurt 2 tablespoons
Oil 2 tablespoons
Stuffing
Cottage cheese (paneer),grated 800 grams
Oil 3 tablespoons
Cumin seeds 2 teaspoons
Onions 2 medium
Green chillies,chopped 4
Coriander and mint chutney 1/2 cup
Salt to taste
Method
- Mix refined flour with baking powder, sugar, egg, milk, yogurt and sufficient water and salt 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 grated paneer and salt, toss well and transfer onto a plate to cool.
- Make round balls of the dough and dust them with flour.
- Roll the ball and place the paneer mixture within it.
- Transfer the naan on non stick tava and cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more.
- Once it is ready, cut into quarters and serve hot
