Aloo Naan(without oven)/Aloo Naan/Indian Kulcha Recipe/Amritsari Naan/Indian Food/Recipe for naan roti/Aloo Naan/Kulcha Recipe/amritsari kulcha recipe/stuffed kulcha recipe at home/naan by roshniscuisne
Aloo Naan…this one I have prepared for almost all my relatives and guests whoever come to our home during our stay of India…that time I prepared this in oven…but this time I have prepared this in tava
There are so many reasons behind this as in oven it takes little more time and if oven is small you can’t make more at a time…and in India main power cut problem…I faced it sometimes
and most important factor if anybody has no oven in their home then also they can prepare this easily using tava
Now coming to recipe detail…
Preparation Time 20 min
Cooking Time 15 min
Serving Persons 4 to 6
For Naan Dough
I have already updated the Tandoori Naan Recipe…there I have shown how to prepare naan dough
Video Link is for that
Table of Contents
3:58 – how to place naan on tawa
4:23- how to bake naan on flame without oven
Now coming to Stuffing Part
6 medium potaotes
1 tbsp coriander powder
1 tsp garam masala
1 tsp red chili powder
1/2 tsp turmeric powder
1/2 tsp dry mango powder
salt to taste
2 med onion chopped
3 green chili chopped
1 tsp ginger paste
1/4 up chopped coriander leaves
Dry flour for rolling the naan dumplings
Ghee to apply on naan
First put a cut in the center of each potato…so that after it is boiled it can be peeled easily.
Then boil the potatoes with little salt and ample amount of water.
After it is properly boiled after 4 whistles,let pressure release automatically from cooker.
After that let the potatoes cool down and the peel all the potatoes.
Mash all the potatoes using a potato masher.
Now add onion,chili and ginger with all spice masala to the potato mixture.
Finally add the chopped coriander leaves..it enhance the flavour. Mix it well.
Now take the activated naan dough and make dumplings out of this.
Generally I prepare equal size of dumpling and stuffing.
Take one dumpling and dust it with dry flour.
Roll the dumpling using a rolling pin and make a 3 inch circle.
Stuff two big spoon of stuffing in the center of naan and seal it properly.
Again dust with some dry flour,make sure that the sealing part should be downwards,so that when we roll it again the stuffing properly set inside naan.
Now roll it gently with light hand…otherwise stuffing comes out.
Meanwhile heat the tava.
Shift the stuffed naan to a plate and apply water on one side of naan and make sure that this side should beput on tava so that it sticked to tava properly.
Press spoon from all sides,so that when we lift tava and keep on flame it sticked to tava.
Make the flame low initially otherwise the naan get burnt.
After some time some bubbles appear on naan,lift the tava and put on flame upwards(flame should be high)
Rotate the tava on flame so that naan is evenly cooked.
After some time golden spots appear on naan.
When it is properly done,remove from flame.
Apply ghee on naan and put again over flame so that it is properly roasted and crunchy.
Now remove from flame and apply little more ghee on naan.
Remove from tava using a spatula and serve hot…
I have used dry mango powder to make the stuffing little bit tangy…you can add lemon juice instead.
Make sure the naan dough rest atleast for 1 hour so that it is properly activated.
Generally in oven naan is little crunchy and roasted,so for that effect we have to apply ghee twice on naan and put over flame.
For Naan Dough