Monday 9 March 2015



#Edited : This was featured as the best post of the week at Cook Blog Share party on 17th March 2015.

#Edited: This recipe was published in the local Newspaper here in Airdrie, "Here's the Scoop" on 8th May 2015.

These days naans are famous throughout the world, and they are available in almost all Indian restaurants whether big or small. These days naans are liked, appreciated and consumed not only by Indians but also by many other races and people. Tandoori naan originated from India, where they were made in a traditional oven called tandoor. Even these days, some areas in Punjab, they are still made in traditional tandoors.

My mother-in-law was making naan or tandoori roti on traditional oven-tandoor. Her normal sunday afternoon lunch menu was tandoori naan or roti with some rich gravy of vegetable or paneer curry and green salad. I remember we used to eat a lot, after which we were taking a nap.

The shape of the tradition tandoor was cylindrical, with clay walls all around, and hot burning coal was in the center. Making naans on a tandoor was a difficult task, because of the high temperature of the tandoor. And to make naan, you will have to flatten the ball of the dough on your palms to give the flat, round shape. After which you will have to slap and paste it on the clay wall of the oven, so your hand was exposed to the heat. Once they are ready, they can be taken out using a long metal pointed wire, which can prick inside the naan and then you lift it. Thank God, these days we have electric ovens, which are making our life so easy.

Naans are crispy from the outside but soft from inside, which is how they should be, they can be used to soup up a curry and you can enjoy the taste of naan and curry together.
These stuffed naans which has a filling of potato, onion and coriander doesn't need any curry. You can have them as it is with some cold or hot drink of your choice.


  • 2 and ½ cups all purpose flour/ white bread flour
  • 2 tsp baking powder
  • ½ cup plain yoghurt
  • 1 tbs oil
  • ssome water to make the dough
  • 600 grams boiled and grated potatoes
  • one big onion (200grams),finely chopped
  • few green coriander leaves
  • butter to garnish the naan
  • salt to taste
  • black pepper/ red chilli powder to taste
  • 1 tbs coriander powder

  • Take flour in a big bowl, add baking powder and yoghurt and make a medium hard dough by adding little water.
  • Glaze with oil, and leave it aside in a warm area to ferment, it may take 8-9 hours, depending on the temperature of the room.
  • Mix potato, onion, salt, pepper, coriander powder and green coriander well, keep it aside.
  • Once the dough is fermented, make small balls.
  • Heat the grill /broiler on 200 degree C
  • Flatten the ball and scoop one tbs of potato mixture and fill in the flattened ball and close from all the sides, and flatten it again for easy rolling.
  • Heat fry pan on one side of the stove.
  • Roll it, giving round shape around 5 inches diameter.
  • Roast one side of the naan over fry pan, once slightly roasted transfer it into oven in a flat tray.
  • Roast till golden brown, garnish with butter and serve hot, it may take 5-10 minutes.
Around 20 naans can be made, depending on the size.

I am sending this recipe as my blog post entry for Hearth and Soul blog hop, and for Tasty Tuesday party, and with Tasty Tuesday Creative Kids., and with Treat petite party.
I am sending this recipe as my blog post to Credit Crunch Munch-under the category of cheaper Ingredients and vegetarian, and with creative spark link party, and with cook blog share, and with Friday Frenzy, and with Funtastic Friday event, and with Foodie Friday, and with City of links part, and with meatless Monday, and with Bake of the Week, and with lets-get-real-party, and also with Fat Tuesday Party, and with way wow link party.



  1. Holy crap, I LOVE Naan. I'm inspired to make this on my own!

    Found you on Tasty Tuesdays!


  2. Love the sound of this, I could eat thay by itself!! #tastytuesdays

  3. Looks so tempting, love the filling..

  4. Thank you for linking up to Creative K Kids' Tasty Tuesdays Linky Party. I have pinned your post to the Tasty Tuesdays Pinterest Board.

  5. Tandoori naan stuffed with potatoes looks delicious. thanks for sharing with Hearth and soul blog, pinning, tweeting and sharing in google plus.

  6. I love the sound of your recipe, it looks easy but so delicious!

  7. Looks perfect Sandhna

  8. These are mouth-watering!!
    I've already shared on my FB, and now I'm pinning.
    I might just try it myself one day :)

    1. Thanks Winnie, ya I have seen it, Thanks for pinning.

  9. Sounds great! I would love it if you joined and contribute your awesome posts at my link party at City of Creative Dreams, starts on Fridays at 9AM eastern time :D Hope to see you there at City of Creative Dreams Link Party.

    1. Thanks Shanice,
      Sure I will join the party at your link.

  10. I love naan bread. They are so tasty and easy to eat! I would love to try make it one of the days!

  11. Yummm! I love naan! I have never had a stuffed one before, but I bet it would be delicious. Thanks so much for educating us on all these wonderful recipes Sadhna. I am really enjoying your recipes that you link up for us :)

  12. Oooh I love naan... These look amazing. Must try to make them soon. Pinned and shared #CookBlogShare

  13. Your naan bread looks delicious, I love the sound of the potato & coriander filling.

  14. This looks delicious! I love naan, and I pinned to make soon!

  15. This looks so delicious! I love naan. I pinned this to my board "Things to Try in 2015". I've never cooked anything like this, but I'm so eager to give it a try. Thanks for linking up to Funtastic Friday. Hope you can make it again this week.

  16. Thank you so much for entering Treat Petite - your naan looks extremely delicious. Love the flavours packed in there.

  17. I love naan bread! I've never had one with a filling so I'd be intrigued to try it. #bakeoftheweek

  18. Sadhna, we have it so much easier than our ancestors, don't we? Although you say there are still some who make these Naan on a traditional tandoor I'm happy that I don't have too, I can imagine I would have burns all over myself! I'm a bit of a klutz! LOL

    These sound delish, and I would love to make them. It I make them plain do I just take out the potato and onion? I would also use gluten free baking mix which has done well for me on a 1 to 1 ratio instead of flour. These would be so good with any soup that we have and I would love to use them as bread. I'm not a big fan of the gluten free breads that I have purchased and these sound delicious!! Pinning!

    1. Thanks very much dear Nikki for such a nice comment.Thanks for pinning and sharing on google plus.

      Yes, you are right, just take the potato and onion out, you can try with gluten free, I hope it will work.

  19. Thank you "Herbs Spice and Tradition" for sharing the delicious food dish. I will definitely have this. As food ordering online is much easier than cooking food and it saves our time a lot. That's why I use ChefOnline website to order food online.

  20. I haven't even thought about what we'll be having for supper tonight and all I wish is that you were close enough so I could try some of your potatoe naan Sadhna. May I ask how can you tell when the dough is fermented? Does it rise or look different? I would love to try make naan bread for my hubby. He loves it and adding the potatoes and onions takes it to another level

    1. Hi Michelle, I also wish, I was in Pretoria near you, then we could have dinner together. This world is small, will definitely meet one day.
      The process of fermentation makes the dough to rise and double in size.