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When it comes to guilty pleasures, along with chocolate,naan is up there on my list. Brushed with the most flavoursome fresh garlic and coriander butter, these are so perfect for pairing with any Indian curry or daal. They’re soft, slightly chewy and a little charred in places – this balance of textures is so characteristic of good naan.
When it comes to guilty pleasures, along with chocolate,naan is up there on my list. Brushed with the most flavoursome fresh garlic and coriander butter, these are so perfect for pairing with any Indian curry or daal. They’re soft, slightly chewy and a little charred in places – this balance of textures is so characteristic of good naan.
Whenever I’m making naan, I love to add kalonji (nigella) seeds – they impart that special flavour you definitely know, but somehow can never put your finger on. They’re aromatic, slightly bitter, but have an incredibly delicious flavour which mellows out when baked into the bread.
Yeast and plain yoghurt help to leaven the naan whilst keeping them moist all the way through. I don’t put eggs in my naan, nor do I understand why some people do. They’re meant to be soft and chewy with little air pockets inside, rather than fluffy pancakes. Plus, instant yeast is so much easier.
Grilling naan at a really high temperature mimics the traditional method of cooking them in a tandoor (clay oven). It also helps to create an irresistible charred flavour and colour on the outside.
Ingredients
310g strong, white bread flour
1 teaspoon dried fast action yeast
1 teaspoon sea salt
½ teaspoon sugar
¼ teaspoon kalonji (nigella) seeds
1 tablespoon fresh coriander, finely chopped
2 tablespoons sunflower oil
140ml warm water
2 teaspoons plain yoghurt.
1 teaspoon dried fast action yeast
1 teaspoon sea salt
½ teaspoon sugar
¼ teaspoon kalonji (nigella) seeds
1 tablespoon fresh coriander, finely chopped
2 tablespoons sunflower oil
140ml warm water
2 teaspoons plain yoghurt.
For the filling:
Potato - 300 gms. ( 4 boiled)
Salt - 1/2 tea spoon (or according to the taste)
Green chilli - 1-2 (chopped)
Ginger - 1 inch long piece (grated)
Amchoor powder - 1/2 tea spoon.
Coriander powder - 1 tea spoon.
Red chilli powder - 1-2 pinch.
Garam masala - 1/4 tea spoon
Coriander leaves - 1 table spoon (chopped)
Potato - 300 gms. ( 4 boiled)
Salt - 1/2 tea spoon (or according to the taste)
Green chilli - 1-2 (chopped)
Ginger - 1 inch long piece (grated)
Amchoor powder - 1/2 tea spoon.
Coriander powder - 1 tea spoon.
Red chilli powder - 1-2 pinch.
Garam masala - 1/4 tea spoon
Coriander leaves - 1 table spoon (chopped)
For the garlic and coriander butter:
50g salted butter
4 cloves garlic, finely sliced
1 tablespoon fresh coriander, chopped
50g salted butter
4 cloves garlic, finely sliced
1 tablespoon fresh coriander, chopped
Method
1. In a large bowl, combine the flour, yeast, salt, sugar, kalonji and 1 tablespoon finely chopped coriander. Make a well in the centre and add the oil, yoghurt and water. Using your hands, bring the dough together. Knead for 5 minutes. If the dough feels sticky, oil your hands and continue kneading.
2. Grease the bowl and cover with a damp tea towel. Leave the dough to prove in a warm place for one hour.
3. Meanwhile, melt the butter in a small pan and add the finely sliced garlic. Allow to fry until aromatic. Add the chopped coriander and set aside until needed.
4. Prepare the Filling to stuff the Kulcha.
Peel and mash the boiled potatoes. Put salt, green chilli, ginger, coriander powder, amchoor powder, red chilli powder, garam masala and coriander leaves. Mix all the spices well with the mashed potatoes. The filling to stuff the kulcha is ready.
Peel and mash the boiled potatoes. Put salt, green chilli, ginger, coriander powder, amchoor powder, red chilli powder, garam masala and coriander leaves. Mix all the spices well with the mashed potatoes. The filling to stuff the kulcha is ready.
5. Knock the air out of the naan dough and divide into four equal portions. Take one piece of dough, roll into a ball and using a rolling pin, roll your naan until it’s around 1cm in thickness. Stuff it with the filling like you would for a normal aloo paratha..roll it again.
Take one end and pull into a teardrop shape.
Take one end and pull into a teardrop shape.
6. Place the dough on a piece of aluminium foil and grill for 1 minute on both sides. Remove from the grill and brush with the garlic butter. Alternatively, bake in a very hot oven until golden brown. Wrap in foil to keep warm but try to serve immediately.
Love,
S:)
Ps: sorry guys, my laptop has crashed and I am unable to get a hold of other pics...pls mk do with this ...n pray tht I get my laptop back soon!
S:)
Ps: sorry guys, my laptop has crashed and I am unable to get a hold of other pics...pls mk do with this ...n pray tht I get my laptop back soon!