Cheesy spiced naan bombs are the ultimate bite-sized fusion snack—crispy outside, gooey inside, and packed with bold Indian flavors. Stuffed with a delicious mix of grated paneer, mashed potatoes, achaar masala, and stretchy mozzarella, these mini naan parcels explode with flavor. Whether you’re serving them at a party, packing them in lunchboxes, or just treating yourself to a spicy snack, this recipe hits every note—cheesy, spicy, buttery, and deeply satisfying.
Table of Contents
Why You’ll Love This Recipe
- 🧀 Molten cheese in every bite
- 🌶️ Indian-style spice blend with achaar masala
- 🫓 Homemade naan dough with a crispy finish
- 🔥 Oven, air fryer, or pizza oven-friendly
- 🎉 Perfect for parties, snacks, or family dinners
- 🧑🍳 Great make-ahead and meal-prep option
Ingredients
Filling
- 1 cup grated paneer
- 1 medium boiled potato, mashed
- 1 cup grated mozzarella cheese
- 10–12 mozzarella cubes (about 1 cm each)
- 2 tbsp fresh coriander, chopped
- ¼ tsp salt
- 1 tsp chaat masala
- 2 tsp achaar masala (or substitute—see Tips)
- 1½ tsp roasted kasuri methi, crushed
Naan Dough
- 220g all-purpose flour
- 60g whole wheat flour
- 1 tbsp fine semolina (sooji)
- 1 tsp salt
- 2 tsp sugar
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- 80ml plain yogurt (curd)
- 60ml milk
- 2 tbsp neutral oil (divided)
Garlic-Chili Butter Topping
- 3 tbsp butter, melted
- 1–2 green chilies, minced
- 1 tbsp fresh coriander, chopped
- 1 tsp garlic, grated
Optional Topping
- Milk (for brushing)
- Kalonji (nigella) seeds for crunch and aroma
Instructions
- Make the Filling
In a bowl, mix paneer, mashed potato, shredded mozzarella, coriander, salt, chaat masala, achaar masala, and kasuri methi. Stir to combine. Set aside. - Knead the Dough
In a large bowl, combine flours, semolina, salt, sugar, baking soda, baking powder, yogurt, milk, and 1 tbsp oil. Knead for 3–4 minutes into a soft, smooth dough. Coat with oil, cover, and rest for 30 minutes. - Portion the Dough
Divide the dough into 15 equal balls. Place them on a greased tray, cover, and let them rest for 30 minutes to relax the gluten. - Assemble the Naan Bombs
Roll each ball into a 9 cm circle. Add a spoonful of filling and one mozzarella cube in the center. Seal the dough tightly and roll into a smooth ball. Place seam side down. - Top & Rest
Brush the tops with milk and sprinkle with kalonji seeds. Let rest for 10 minutes before baking. - Prepare Butter Topping
Mix melted butter with garlic, chilies, and coriander in a small bowl. Set aside for post-bake brushing. - Choose Your Cooking Method
- Oven: Bake at 200°C (392°F) for 18 minutes or until golden brown.
- Air Fryer: Preheat to 190°C (374°F), cook for 8–9 minutes.
- Pizza Oven: Cook on a cast iron tray at 700°C for 8 minutes (turning off flame). Turn flame on for 1 minute to char the tops.
- Final Brush & Serve
Brush the hot naan bombs with the garlic-chili butter. Serve immediately for maximum cheese pull and aroma.
Recipe Details
- Prep Time: 45 minutes (includes dough rest)
- Cook Time: 8–18 minutes
- Total Time: ~1 hour
- Yield: 15 naan bombs
- Skill Level: Intermediate
- Calories: ~220 per bomb (estimate)
Nutrition Facts (Per Naan Bomb – Approximate)
- Calories: 220
- Carbs: 22g
- Protein: 7g
- Fat: 11g
- Fiber: 1g
- Sodium: 220mg
Tips & Variations
- 🧂 No Achaar Masala? Substitute with 1 tsp garam masala + ½ tsp amchur (dry mango) + ½ tsp mustard powder.
- 🌱 Make it vegan: Use tofu instead of paneer and plant-based cheese.
- 🔄 Try adding chopped bell peppers or caramelized onions to the filling.
- 🔥 For spicier bombs, add green chilies to the filling mix.
FAQs
Can I make these naan bombs ahead of time?
Yes! You can assemble them up to 24 hours in advance. Refrigerate covered, then bake as needed.
Can I freeze unbaked naan bombs?
Yes. Freeze after assembling. Bake directly from frozen, adding 5 extra minutes to the cook time.
What to serve with naan bombs?
Serve with mint chutney, tamarind dip, or cooling yogurt raita. They also pair beautifully with a light dal or curry.
Can I skip the cheese?
Absolutely. They’re still delicious with just the spiced paneer-potato filling.
Cheesy Spiced Naan Bombs
Equipment
- – Mixing bowls
- Rolling Pin
- – Air fryer or oven
- – Pastry brush
- – Baking tray
Ingredients
- **Filling**
- – 1 cup grated paneer
- – 1 medium potato boiled and mashed
- – 1 cup grated mozzarella
- – 10–12 mozzarella cubes
- – 2 tbsp chopped coriander
- – ¼ tsp salt
- – 1 tsp chaat masala
- – 2 tsp achaar masala
- – 1½ tsp roasted kasuri methi
- **Naan Dough**
- – 220g all-purpose flour
- – 60g whole wheat flour
- – 1 tbsp semolina
- – 1 tsp salt
- – 2 tsp sugar
- – ⅛ tsp baking soda
- – ⅛ tsp baking powder
- – 80ml plain yogurt
- – 60ml milk
- – 2 tbsp oil
- **Garlic-Chili Butter**
- – 3 tbsp melted butter
- – 1–2 minced green chilies
- – 1 tbsp chopped coriander
- – 1 tsp grated garlic
Instructions
- Mix all filling ingredients in a bowl and set aside.
- Knead all dough ingredients into a soft dough. Rest 30 mins.
- Divide into 15 balls. Rest another 30 mins.
- Roll each ball into 9cm disc. Fill with 1 tbsp filling + 1 mozzarella cube.
- Seal and roll into a smooth ball. Brush with milk, top with nigella seeds. Rest 10 mins.
- Bake at 200°C for 18 mins **or** air fry at 190°C for 9 mins.
- Brush hot bombs with garlic-chili butter.
- Serve warm with chutney or raita.
Notes
– Substitute cheese or filling as desired
– Use garlic butter immediately after baking
Conclusion
These cheesy spiced naan bombs are the perfect mash-up of street food and comfort food. Imagine warm, soft bread encasing a molten filling of pickled spice, gooey mozzarella, and creamy paneer—finished with a buttery, garlicky glaze. It’s the kind of snack that stops conversations and steals the show. Whether baked, air-fried, or pizza oven-blasted, they always deliver maximum flavor in every bite.