Paneer Aur Pudina Naan

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Paneer Aur Pudina Naan

Varsha Makwana No Comments

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Ingredients

Refined flour	4 cups
Baking powder	1 tsp
Soda bicarbonate	½ tsp
Salt	To taste
Sugar	2 tsps
Egg	2 nos
Milk	1 cup
Yogurt	2 tbsps
Oil	2 tbsps
Onion seeds (kalonji)	2 tsps
Butter	To serve
Stuffing
Cottage cheese (Paneer), grated	800gm
Oil	3 tbsps
Cumin seed	2 tsps
Onion, chopped	2 medium
Green chilli, chopped	4 nos
Coriander and mint chutney	½ cup
Salt	To taste

Method

1. Sift refined flour with baking powder, soda bicarbonate and salt into a deep bowl. Add sugar, egg, milk, yogurt and a little water and knead into a medium soft dough.

2. Brush with oil, cover with a damp piece of muslin and set aside for one hour.

3. For the stuffing, heat oil in a pan. Add cumin seeds and when they begin to change colour, add onions and green chillies and sauté over medium heat for one minute.

4. Add coriander and mint chutney and continue to sauté for another minute. Add grated paneer and salt, toss well and transfer to a plate to cool. Divide into eight equal portions.

5. Knead the dough again and divide it into eight equal portions. Shape into round balls and dust with flour. Flatten each ball and roll out into four-inch rounds.

6. Place one portion of the stuffing in the centre, 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 round.

7. Heat a pressure cooker. Moisten one side of the naan with wet fingers and gently stick the moistened side to the inner wall of the pressure cooker. Make sure the naan is moist enough to stick.

8. Place the cooker upside down over an open flame to make a kind of tandoor. Cook over high heat for two to three minutes, lower heat and cook for two to three minutes more.

9. Turn the cooker upright and gently dislodge the naan from the cooker wall.

10. Cut into quarters and serve hot with a dollop of butter.