TANDOORI NAAN (STUFFED WITH POTATOES AND ONION)

TANDOORI NAAN

(STUFFED WITH POTATOES AND ONION)

#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.

RECIPE

INGREDIENTS

• 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

METHOD

FOR DOUGH

• 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.

FOR FILLING

• Mix potato, onion, salt, pepper, coriander powder and green coriander well, keep it aside.

FOR STUFFED NAAN

• 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.