Name: Stuffed Paneer Butter Naan on Tawa recipe by PV Iyers Kitchen at BetterButter
Prep time: 120 min
Cook time: 10 min
Total time: 130 min
Yield: 3
Ingredients: Dough; 2 cups All purpose flour; 1/2 teaspoon baking soda; 1/2 teaspoon baking powder; 1 teaspoon salt; 1 teaspoon powdered sugar; 1/4 cup curd, thick; Water to knead the dough; Stuffing; 100 grams paneer grated; 2 tablespoons finely chopped onion; 1 tablespoons finely chopped Coriander leaves; 1/2 teaspoon Coriander powder; 1/2 teaspoon garam masala; 1/2 teaspoon chaat masala; 1/2 teaspoon red chilli powder; Salt to taste; Pinch of turmeric; Making; some dry flour; 2 teaspoons oil; 2 tablespoons Black Caraway seeds; 2-3 tablespoons chopped coriander leaves; 8-10 cloves of garlic chopped; 2-3 tablespoons butter to apply on naan

ABOUT Stuffed Paneer Butter Naan on Tawa RECIPE

Relishing butter soft Naan is not only possible in dhabas and restaurants, it is possible to have it at comforts of your home, enjoying with your family watching a football match or a fiction movie. I bet it comes out way more yummy, super soft and melt in mouth than we have outside. I have stuffed with paneer filling so, it doesn't need any gravy curry to go with. I served as lunch to my family with my 'Restaurant style creamy Masoor dal'

Ingredients Serving: 3

Dough; 2 cups All purpose flour
1/2 teaspoon baking soda
1/2 teaspoon baking powder
1 teaspoon salt
1 teaspoon powdered sugar
1/4 cup curd, thick
Water to knead the dough
Stuffing; 100 grams paneer grated
2 tablespoons finely chopped onion
1 tablespoons finely chopped Coriander leaves
1/2 teaspoon Coriander powder
1/2 teaspoon garam masala
1/2 teaspoon chaat masala
1/2 teaspoon red chilli powder
Salt to taste
Pinch of turmeric
Making; some dry flour
2 teaspoons oil
2 tablespoons Black Caraway seeds
2-3 tablespoons chopped coriander leaves
8-10 cloves of garlic chopped
2-3 tablespoons butter to apply on naan

Instructions

IN A LARGE BOWL MIX FLOUR BAKING SODA AND POWDER...
ALSO ADD SALT AND POWDERED SUGAR
MIX THE DRY INGREDIENTS WELL
ADD CURD AND MIX ROUGHLY
ADD WATER LITTLE BY LITTLE AS REQUIRED AND KNEAD A SOFT DOUGH. A LITTLE SOFTER THAN CHAPATI DOUGH
COAT DOUGH WITH OIL SO THAT IT DOESN'T DRY.
KEEP THE DOUGH COVERED FOR 1&1/2 TO 2 HOURS.
LET'S PREPARE THE FILLING IN MEANTIME.
ADDING ONIONS, COEIANDER LEAVES, SALT, TURMERIC, CHILLI POWDER, GARAM MASALA...
CORIANDER POWDER AND CHAAT MASALA AND MIX WELL AND SET ASIDE TILL OUR DOUGH IS READY.
TAKE A LITTLE SMALLER THAN TENNIS BALL SIZED DOUGH AND FLATTEN AND ROLL OUT A POORI...
ADD 2-3 TABLESPOONS OF FILLING MIXTURE IN THE CENTRE
PICK UP THE EDGES OF THE POORI, MAKE PLEATES, COLLECT AND SEAL THE DOUGH TIGHTLY
SPRINKLE DRY FLOUR AND FLATTEN THE POORI A LITTLE. APPLY 1/2 TSP OIL AND SPREAD.
SPRINKLE CHOPPED CORIANDER LEAVES & BLACK CARAWAY SEEDS. PRESS A LITTLE, INVERT AND ROLL INTO AN OBLONG SHAPE NAAN
LET'S HEAT THE TAWA FOR PANEER STUFF NAAN IN TAWA. JUST INVERT YOUR TAWA UPSIDE DOWN AND HEAT IT.
TAP THE SURFACE OF NAAN WITH WET HANDS AND TRY TO MOISTEN ALL OVER. PICK AND PUT ON HOT TAWA
PUT THE NAAN WET SIDE DOWN AND CORIANDER AND SEEDS SIDE UP. LET THE NAAN COOK AND FORM BUBBLES ON TOP.
THEN PICK THE TAWA AND COOK THE NAAN DIRECTLY OVER THE FLAME. HOLD 3 INCHES AWAY FROM FLAME AND LET IT BROWN EVENLY
THIS IS PERFECTLY COOKED NAAN. APPLY BUTTER WHEN IT'S HOT AND REPEAT SAME STEPS WITH OTHER DOUGH BALLS TOO.
HERE I M MAKING STUFFED PANEER NAAN WITH GARLIC AND BLACK CARAWAY SEEDS TOPPING
WETTING THE NAAN ON SAME MANNER AS MENTIONED EARLIER
COOKING IT HOLDING THE PAN OVER THE FLAME. COOKING EVENLY
YOU CAN ADD ANY TOPPINGS

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