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Aalu Methi Naan

Stuffed with fresh fenugreek leaves and potatoes, this Naan is flavorful and filling.

Aalu Methi Naan
3 hrs 50 mins
Preparation Time
8 mins for each naan
Cooking Time
Serves 2

  • 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


    For the stuffing
  • 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.

  • For the naan dough
  • 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.

  • For the stuffed naan
  • 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.