Stuffed with fresh fenugreek leaves and potatoes, this Naan is flavorful and filling.
Aalu Methi Naan
3 hrs 50 mins
8 mins for each naan
For the Naan Dough
3-1/2 cup all-purpose flour
1 cup plain yogurt
4 tbs ghee/melted butter/oil
2 tbs water
- for kneading
1 tsp salt
1/8 tsp baking soda
2-1/2 tsp active dry yeast
1/2 cup warm water
1-1/2 tsp sugar
For the stuffing
2 large or 3 medium potatoes
- boiled and mashed
3 cups fresh fenugreek leaves
1 tsp asafoetida
1 tsp cumin powder
1 tsp chilly powder
1 tsp coriander powder
Few more ingredients
ghee or butter to rub on the Naan
1/2 cup sesame seeds
1/2 cup cilantro
- very finely chopped
- In a pan, heat 2 tbs oil and add asafoetida.
- Then, add the mashed potatoes, spices (cumin, chilly and coriander) and mix them properly.
- Add fenugreek leaves, season with some salt and cook for about 5 minutes in medium heat.
- Once done, set it aside and let it cool completely before you stuff it in the naan.
- Put some warm water in a cup and add sugar and yeast. Cover and let it rest for about 10 minutes or until it's activated and forms a nice foam on top.
- Mix the flour, baking soda, salt, ghee (or butter or oil), yogurt and the activated yeast in a bowl.
- Start kneading and add the water. If required, add more water but make sure the dough is soft but not sticky.
- Continue kneading for another 5 minutes until the dough is smooth and can be easily stretched.
- Take another bowl and grease it with some oil. Place the dough in the bowl, rub little oil on top of the dough and cover it with a clear wrap.
- Keep it in the oven with the lights on. This will keep the dough warm and helps in rising.
- It will take about 3 hours for the dough to rise to double in size.
- Take the dough out on a flat surface and knead for few more minutes.
- Divide the dough in 7 equal parts, transfer it to a plate, cover it with a clear wrap and let it rest for another 40 minutes.
- Take one portion of the dough and keep the rest covered (it's important or else the dough will become dry).
- Roll it out a little, place some of the stuffing inside, seal the sides and start rolling very gently.
- Don't roll it too thin or too thick.
- Sprinkle some sesame seeds and cilantro on top and give one last roll.
- Turn it over and brush some water very lightly (do not brush water on both the sides).
- Place the wet side down on the hot pan, cover it with a lid and bring the heat to medium. Since I use a electric stove top and it takes time to reduce the heat, I make sure that the heat is at medium all the time.
- Once you see some portion of the naan puffing up, sprinkle little bit of oil on the top and flip the naan.
- Stuffed Naan takes a little longer time to cook throughly. It took me about 4 minutes on each side at a medium heat.
- Once done, transfer it to a plate and keep it covered until you are done with the rest of the naans.
- Rub some butter on top and serve it hot.
For the stuffing
For the naan dough
For the stuffed naan