Stuffed Naan Pockets!

Yes, you heard right...I am stuffing naan..and turning them into bite sized pockets..  (Okie, not exactly "bite" sized, still...teeny lil pockets of goodness they are)
I love my naan...and I love pizzas...
Yes, I make them both at home..I make my own doughs too..Obviously!
Its easy... peasy...just a little tough coz of the waiting time..but hey, find something else to munch on.. or even better, squeeze some yoga asanas in the time in takes...and you are good to go... !

True to the spirit of "Athithi Devo Bhava",I have been cooking up a storm in my kitchen, literally. My crazy Diwali Mania days have started what with my fave couple of friends arriving today...
So I surprised them with these Stuffed Naan Pockets...coz I sooo don't do samosas!! 
Try this deliciously soft on the inside, flaky outside naan pockets which form the perfect envelop for lightly spiced crushed green peas and creamy paneer.
These are the perfect party nibbles, starters for an Indian meal and a sure-fire hit with kids. I even love them for dinner, served with both the sweet chillie dip and a cooling cucumber raita.

Bringing this to a few parties.... First to the Fiesta Fridays hostess, the " amazing Angie" as I think of her...she is the author of ths fabulous blog you thought Halloween can only be spooky, click on her blog link to see the prettiest spider webs ever!!! Promise!!
And to the other famously talented gals Jhuls at and read about personal triumph over a bad phase of life in a heart warming post and enjoy some delicious black and white cookies over a cuppa coffee with your friends...and then hop on to another wonderful blogger  Margy @La Petite Casserole....Though I am yet to get in touch with her, I have been a silent observer and admirer since long..and totally love love adore her posts!! Margy here's hoping to get acquainted with you through my simple but gobsmackingly delicious Prawns!

I am also bringing this to another fave group of party gals at the #FoodieFridays!!

I dont know what to say about the team there, except that they are all simply phenomenal.. Michelle Nahom is simply Ah-Ma-Zing!!! Love you Mich.. you help out little starters like me, and give a shout out and I love that about you!! Not to mention your blog posts are simply beautiful...  :) SO glad to be a part of this fab group.... Hop over to her blog immediately !!

For the naan dough:
310g strong white bread flour
7g fast-action dried yeast
1 tsp salt
½ tsp sugar
1 tsp kalonji (nigella seeds)
1 small clove garlic
1 tbsp plain yoghurt
2 tbsp sunflower oil
135ml warm water
For the peas and paneer stuffing:
250g shop-bought paneer, cubed
130g frozen peas, thawed
1 clove garlic
2 green chillies
1 inch piece ginger, peeled
1 tsp cumin seeds
½ tsp ground black pepper
Salt to taste
1 tbsp crème fraiche
Juice of 1 lime
1 tbsp fresh coriander, chopped finely
2 tbsp sunflower oil
To brush the pockets:
Melted butter
¼ tsp turmeric
Kalonji seeds
First, make the naan dough. In a large bowl, mix together the flour, salt kalonji seeds and garlic. In a separate jug, whisk together the warm water, yeast, sugar, oil and yoghurt. Make a well in the middle of the flour mixture and pour in the liquid. Bring together using a spoon and then your hands. Knead for 10 minutes. The mixture may seem stick at first, but keep kneading and it’ll come together. Grease the bowl with come oil, cover with a damp tea towel and leave to rise in a warm place for 90 minutes.
Make the stuffing:
in a food processor, blend the garlic, chillies and ginger. Remove and set aside. Next, pulse the peas a few times until coarsely chopped. Remove and set aside. Repeat the same process with the paneer. Bring the peas and paneer mixture together in a bowl. Heat a saucepan and add the oil. Sauté cumin seeds and the garlic, ginger and chilli mixture until aromatic. Add the peas and paneer mixture, black pepper, salt, crème fraiche and coriander and cook for 3-4 minutes. Remove from the heat and allow to cool.
Preheat the oven to 190°C and line a few baking trays with greaseproof paper and spritz with non-stick cooking spray.
To fold the pockets: 
Take the risen naan dough and knock out all of the air. Take a ping pong ball-sized amount and roll into a ball. Use and rolling pin to roll into 3-inch in diameter round. Don’t add any extra flour – the oil in the dough should stop it from sticking too much. Take a tablespoon full of the cooled stuffing mix and place into the middle of the dough. Starting with the top and bottom of the dough, pull the dough around the filling, pinching the dough to seal until you get to the outer edges. Ensure the dough is well sealed without any cracks by pinching it all together until smooth.
Roll the dough gently until around 3 inches in diameter. Then use your hands to gently pull the top of the dough into a teardrop shape. Place the other side up on the greased and lined baking tray and repeat for the rest of the pockets.
Use a sharp knife to make small holes (not all the way through) in the naan pockets. Slice up the dough in diagonal slanted lines. Melt the butter and whisk in the turmeric – this will give them a lovely golden colour. Brush the pockets generously with the butter mixture and sprinkle on the kalonji seeds.(You can of course use egg wash, but I didn't given that we go meatless on Mondays)
Bake in the preheated oven for 15 minutes or until golden all over.
Served hot, and with a sweet chillie dip, it simply is an amazing and new twist to the usual samosas!!
PS: Sorry about the pic guys... don't hv enough time as of now.. Make do with these..pls!!