Cheesy Spiced Naan Bombs
Soft homemade naan stuffed with spiced paneer, potatoes, and cheese, then baked and brushed with garlicky butter. A snack everyone will crave!
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
- Freeze unbaked bombs for later
- Substitute cheese or filling as desired
- Use garlic butter immediately after baking
- Substitute cheese or filling as desired
- Use garlic butter immediately after baking