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Sadhana Ginde
BellaOnline's Indian Food Editor

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Paneer Stuffed Naan Recipe
Guest Author - vandana trivedi

Ingredients:

for Naan:
1lb white flour
1oz dried yeast
1 tsp nigella seed (also known in Indian stores as charnushka or kanolfi seed)
6 tbsp plain yogurt
2 tbsp ghee or melted butter
1 tsp salt
1 tsp sugar
3/4 cup warm water
oil or ghee to coat

for stuffing:

50 gms. grated paneer or Indian cottege cheese
1 medium sized onions, chopped
1 tbsp. chopped coriander
2 chopped chilies
1/2 tsp salt or as per your taste

Mix all the stuffing ingredients together.

Method:

1. Dissolve sugar in warm water.
2. Add yeast. Yeast should froth, if it doesn't, start over with fresh yeast.
3. In a seperate bowl, sift salt with flour and add nigella seeds.
4. Make a well in the centre and add yoghurt, ghee and yeast mixture.
5. Knead well until it forms a dough. Shape into a ball. If dough is sticky, add more flour until elastic.
6. Coat a seperate bowl with oil or ghee and roll dough into it until fully coated.
7. Shake off excess oil and cover with damp tea-towel or cloth.
8. After 2 or 3 hours, dough should have doubled in size. This happens best in a warm area.
9. Knead the dough and divide into around 6 equal portions.
10. Flatten and put one tsp of the paneer stuffing in the center. Close the edges and roll into pear shape.
11. Preheat oven to 450oF/230oC and bake all the naans for 10 mins. Brush with ghee or butter and serve.

Naan bread recipe
Chapati (Indian Flat Bread) Recipe
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Content copyright © 2009 by vandana trivedi. All rights reserved.
This content was written by vandana trivedi. If you wish to use this content in any manner, you need written permission. Contact Sadhana Ginde for details.

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