Indian Paneer Stuffed Naan | Chili Paneer Naan
Naan stuffed with Indian paneer, bell pepper and chilies a mini-package breakfast with serving of whole wheat, protein and veggies.
Sharing today, a crisp Indian naan stuffed with chilies and Indian Paneer. This naan is way more than just side bread.. It is actually a complete mini meal.. Made with mix of whole wheat and AP flour, stuffed with protein-rich Indian Paneer (cottage cheese), sliced bell peppers, and some green chilies .. It is a mini package wrapping all breakfast favorites in one Naan Bread.
I know you are no stranger to my love for savory breakfast. Today, I thought to bring to you this Indian-staple meatless yet protein-rich Naan bread which is often on my weekend breakfast table
Word chili paneer might sound like a spicy naan but rather it is just mild spiced. I added a combination of bell pepper and green chili to give this naan Indian Chili Paneer flavor. In-fact you can skip green chili and just use bell peppers too.
So, let's get cooking.
Did I tell you stuffed Breads are most desired Indian breakfast?!
In India, street vendors make assorted variety of stuffed and fried breads... Naan, Paratha (unleavened Indian bread) are two top in demand. Even at home variety of stuffed breads are served in breakfast. Keema Naan, Gobi Paratha, Aloo Matar Paratha are few of my favorite which I have shared on blog earlier.
What I'm saying is with stuffed bread possibilities are endless. And purpose is a hearty breakfast all wrapped in one package.
Now, these pictures are making me hungry to grab something for lunch. I sign-off and you guys enjoy your day!
Try this recipe and make Paneer at home to stuff in Naans.
Oh, and when you visit Indian store next time, don't forget to grab some Indian paneer and try these yummy stuffed naans at home! -Savita x
Serving Naan for dinner? Make a Indian curry to go with it!
Indian Paneer Stuffed Naan | Chili Paneer Naan
Ingredients
Naan DoughDirections
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1.
Mix all ingredients for Naan Dough, leaving behind 1/3 cup of AP flour, in a bowl or stand mixer. Mix the dough adding 1-2 tbsp. of remaining flour until dough comes together. Cover and let rise for 1 to 1.5 hours in warm place.
2.
Once dough is about double in size, punch it down, remove on a flour dusted board.
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3.
Divide the dough into 8-10 equal places, cover with clean towel set aside for 5 minutes. In meantime, mix the grated paneer with generous pinch or 2 of salt and pepper.
4.
Set a heavy bottom skillet to heat at low heat. Working on one naan at time. Roll the one piece of naan dough to 2 inch circle. Place a heaping spoonful of paneer stuffing with few chopped pieces of bell pepper and green chili (if using).
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5.
Pick all sides of dough round and join them in center like a money bag... Carefully sealing in all stuffing inside.
6.
Press with palm pressure to flatten stuffed dough ball. This will make rolling easy.
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7.
Dust with dry flour and roll the dough to 4-5 inch wide circle.
8.
Place the stuffed naan on hot skillet, increase heat to medium. Let one side sear for 1 minute or until brown spot appear all over.
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9.
Turn the naan, cook other side. or for best results place on direct heat to get Indian tandoor like crispy char edges.
10.
Remove cooked naan from heat and immediately brush with butter. Set aside covered until all naans are cooked repeating steps 5-9 above.
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11.
Serve hot for breakfast or dinner. Enjoy!
Savita's Notes:
*Please use lukewarm water and milk to knead the dough. Add half in beginning and then add gradually until dough comes together. Dough should not be very dry.
**If want to avoid heat, remove seeds and stem of jalapeno. You can also just use bell peppers. Small dice both to avoid stuffing falling out of dough.
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2 Responses
Jacob
Hi Savita - Many thanks for all of your amazing recipes, I've been a fan for a long time and have never been disappointed! I'm looking to branch out into making my own bread and have a couple of quick questions before trying this recipe. Should I go through the 'normal' ritual of dissolving the yeast in water/sugar before adding to the mix? And I'm also wondering what the asterisks next to the milk and water are indicating. Should I use one OR the other for my liquid? Many thanks!!Savita
Hi Jacob, first of all, thanks a ton for following CDH recipes and such sweet words. I really appreciate it. Regarding your questions, 1) Dissolving yeast in water and sugar is best way to know yeast is good plus to bloom it. SO please go ahead and bloom it before adding in rest of ingredients. For naans, sometimes when I'm using yeast multiple times a day, and know for sure it is good, I simple mix it in water and sugar and knead the in dough. This brings me to your second question, the "*" next to water and milk was to say - please use lukewarm milk and water in either case - bloom or direct mix. Clearly I forgot to add notes for "*". :-) Thanks for pointing it out. I hope it helps and you enjoy naan. -Savita