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- The Spicy Aloo/Paneer Naan Recipe is a twist to a traditional naan where the addition of spiced potatoes and garlic gives a delicious taste.The Naan is super simple to make and you can even serve the Spicy Aloo Naan as an appetizer for your parties or along with Paneer Makhani for a weeknight dinner.
- Cuisine: North Indian Recipes
- Course: Lunch
- Diet: Vegetarian
- Equipments Used: Pure Iron Roti Tawa, Steel Mixing Bowl
- An authentic Punjabi meal of Amritsari kulcha and Amritsari chole is a heavenly delight on the plate and palate.
- The delicious tandoori stuffed Amritsari Aloo kulcha is perfect to serve with Pindi chana masala or Amritsari Dal. In fact
- Amritsari stuffed Kulcha recipe is the perfect Indian bread recipe from Punjab.
- It is a perfect Indian bread recipe for breakfast, lunch or dinner.
- Also known as Amritsari Naan I can easily have this Kulcha solely with just tangy green chutney.
- Roti is an Indian bread that was traditionally made in clay ovens or Tandoor
You can serve this roti with vegetable curries, dals, or with chicken or mutton gravies.
serve it with Paneer Masala, Chicken Tikka Masala, or Dal Tadka. You can also serve it with Indian style stir-fried vegetables and any dal.
- In a medium bowl, stir together the flour, salt, water and oil, until the mixture pulls away from the sides. Turn the dough out onto a well floured surface. Knead until smooth and pliable, about 10 minutes.
- Preheat an unoiled skillet or tava to medium high heat. Divide dough into 12 equal parts, form into rounds and cover with a damp cloth. Flatten the balls with the palm of your hand, then use a rolling pin to roll out each piece into a 6 to 8 inch diameter round.
- Cook the roti for 1 minute before turning over, then turn again after another minute. The roti should have some darker brown spots when finished. Best served warm.
Notes for soft and flaky parathas:
- Make sure the dough is not too hard or not too soft by adding little water at a time as needed.
- Knead the dough really well after adding the oil to make sure that the dough is lump free.
- Allow the dough to rest for 10 to 20 minutes. Cover the dough at this step to avoid it getting dry.
- Roll with light hands. Do not apply too much pressure.
- Cook by gently pressing the paratha on the sides with a flat spatula. Pressing it too much will cause the paratha to get tough.
- Apply ghee when the paratha is cooked half way through or when its almost fully cooked.
Tips on storing the dough and parathas:
- Dough can be refrigerated in an air tight container for up to 3 days.
- When using refrigerated dough, allow the dough to come to room temperature before rolling.
- Cooked Parathas can be refrigerated for 3 to 4 days or frozen for a longer shelf life. Reheat the Parathas on stove top griddle with a sprinkle of oil or ghee.
- Soft and slightly chewy are these delicious naan made without yeast. For some folks using yeast can be a daunting affair and so this recipe fits in as it is incredibly easy to make.
- Naan is a leavened flatbread made in some countries in asia. These bread are baked in a tandoor ( a cylindrical oven made of clay).
- It is also popular in India and is served in almost all restaurants.Though naan is not made in Indian homes as a staple.
- It is Roti or chapati (unleavened flatbread made from whole wheat flour) that is made on a regular basis. For the leavening of naan dough, yeast is used or a mixture of curd+baking powder is used. This naan bread recipe uses baking powder and curd for the leavening.