Sunday, 2 April 2017


Prep Time  : 25 mins
Cooking Time  : 20 mins
Serve : 2

All purpose flour   -  1.5 cup
Clarified butter  -  2 tbsp
Baking powder  -  1/2 tsp
Salt  -  to taste
Sugar  -  1/2 tsp
Curd  -  2 tbsp
Milk  -  2 tbsp
Onion seeds  -  1 tbsp
Butter  -  50 gms
For stuffing
Matar / green peas  -  1 cup
Red chilly powder  -  1/2 tsp
Turmeric powder  -  1/4 tsp
Amchur / dry mango powder  -  1/4 tsp
Asafoetida   -  1/4 tsp
Cumin seeds  -  1/4 tsp
Ginger garlic paste  -  1/2 tsp
Green chilly  -  1/4 tsp
Oil  -  2 tbsp

Heat oil in a pan.
Add asafoetida and cumin seeds to crackle..
Add ginger garlic paste and saute for one mins.
Add matar/green peas,green chilly,red chilly powder,turmeric powder,and saute for 3 - 4 mins.
Add amchur/dry mango powder and mix well.
Turn off the flame.
Once cooled ,grind to make a paste.
Add salt and mix well.
Now stuffing is ready.
In a kneading bowl mix together all purpose flour,baking powder,salt,sugar,curd,milk and oil.
Make a soft dough with the help of water.
Keep aside for one hour in a hot place.
Take some dough and make medium size ball.
Roll into balls.
Stuff one tbsp matar filling then roll out the naan.
Add some onion seeds and sprinkle some dry flour and roll out.
Grease oven plate with butter.
Place the naan in preheated oven of 200 c for five mins.
Flip it oven till brown apply butter.
Serve hot.