Apr 14, 2023, Updated Apr 05, 2024
Why You’ll Love This Aloo Naan
ALL the flavor: Aloo naan is soft, buttery, and filled with a delicious spiced potato mixture. The filling resembles a potato samosa, but the fragrant potato mixture (aloo means potato in Hindi) is tucked away in a stretchy yeast dough instead of a deep-fried samosa dough crust. Aloo naan is a versatile flatbread and can be eaten as a main dish or as a side dish to accompany other Indian dishes like butter chicken curry, madras lentils, or spiced chutneys. It can also be enjoyed for breakfast or as a quick snack on the go. This dish is so cozy. It’s a great comfort food option for vegetarians or those looking for meat-free meals.
Ingredients For Aloo Naan
For Naan, start with my incredible soft and stretchy homemade butter naan recipe.
All-purpose flour: You can use bread flour or whole wheat flour instead of all-purpose flour. Instant dry yeast: Active dry yeast can be used instead of instant yeast, but it needs to be activated in warm water before use. Kosher salt: Regular table salt can be used instead of kosher salt. Baking soda and baking powder: If you don’t have baking soda, you can use 1/4 tsp of baking powder instead. If you don’t have baking powder, you can use 1/4 tsp of baking soda and 1/2 tsp of cream of tartar instead. Just make sure they’re fresh. Plain yogurt or buttermilk: Gives this recipe a wonderful balance of flavor and contributes to the texture.
For the Spiced Potato Filling:
Potato: Russet or yellow potatoes work best for aloo naan – remember it’s 1 large russet or two medium yellow potatoes. Salted butter: Unsalted butter or ghee can be used instead of salted butter. Yellow onion: Choose a bright, juicy yellow onion for maximum flavor. Red or green chili: If you don’t like spicy food, you can omit the chili or use a mild pepper like bell pepper. Grated ginger: You can use ginger paste or finely chopped fresh ginger instead of grated ginger. Ground cumin: This is one of the key flavor contributors to this aloo naan. Garam masala: Gives the most wonderful flavor to your potato-stuffed naan, which soaks up the spices in this recipe. Turmeric: You can omit turmeric if you don’t have it, but it adds an added earthiness and glow to the filling. Cayenne: You can use red pepper flakes or paprika instead of cayenne. Frozen peas: Fresh peas are fine too. Fresh cilantro: You can use parsley or basil instead of cilantro if you don’t like the taste of cilantro.
How to Make Aloo Naan
To make the potato filling:
To prepare the naan dough:
To assemble the Aloo Naan:
Make ahead instructions
The filling can be prepared in advance. Keep aloo naan warm as it comes off the skillet by placing it in a baking dish covered with foil in a 190ºF oven. The dough can be made in advance and refrigerated as dough balls before rolling. You can stuff the naan, roll them out, and refrigerate them then. Cook them when ready to eat. Layer them between sheets of parchment paper to prevent sticking, and wrap them tightly with plastic wrap.
Storage Instructions
Reheat leftovers in the oven, wrapped in foil to keep them soft.
Variations
Here are a couple of fun ways to get creative with your aloo naan:
Paneer Aloo Naan: Mix in crumbled paneer (Indian cheese) to the potato filling to make it more flavorful and creamy. Keema Naan: Add cooked ground lamb or beef to make it a meaty and hearty dish version. Spinach Aloo Naan: Add finely chopped spinach to the potato filling. Sweet Potato Aloo Naan: Substitute sweet potato for regular potato in the filling to add a sweet and earthy flavor to the dish. Mushroom Aloo Naan – Add chopped mushrooms to the potato filling.
Can Aloo Naan Be Frozen?
Yes, Aloo Naan can be frozen for later use. Here’s how to freeze it:
To reheat frozen aloo naan
When you are ready to use the frozen Aloo Naan, follow these steps:
Pro Tips And Tricks
Use warm water and room temperature ingredients to activate the yeast and help the dough rise properly. Knead the dough well for at least 10 minutes to develop gluten and make the naan soft and fluffy. Let the dough rest in a warm place, covered with a damp cloth, to allow it to rise properly. Boil the potatoes until they are soft and tender, then mash them well to avoid lumps in the filling. Use fresh ginger and cilantro to add brightness and freshness to the filling. Roll the stuffed naan dough as thin as possible for a crispy and flaky texture. Cook the naan on a preheated skillet or oven to ensure even cooking and browning.
What To Serve Aloo Naan With
Serve as an appetizer or alongside curry. At snack time in India, it would be served with a pot of chai tea. I love to serve it with yogurt or raita for dipping (or alongside my father-in-law’s yogurt cucumber salad). This makes a really yummy lunch and is even portable for picnics (like a sandwich or a samosa).
Other Indian Recipes You Won’t Want To Miss
If you love Indian potato recipes, you must also try my restaurant-style Aloo Gobi, this delicious Aloo Masala Potato Curry, my fan-favorite Samosa Pie and my go-to recipe for Potato Samosas. And don’t miss these other delicious flatbread recipes:
Turkish Bread (pillowy-soft flatbreads) Roti (super soft whole wheat roti that puff up on the stove) Paratha (flaky south-indian flatbread) Butter naan (the viral recipe) Keema naan (naan filled with spiced meat) Fresh Flour Tortillas (an easy recipe to make delicious flour tortillas from scratch)
(See also: Roti vs Naan and Paratha vs Naan to find out the differences between these delicious Indian flatbreads – from ingredients to nutrition!) And don’t miss these fan favorite Indian recipes!
Lamb Vindaloo Paneer Butter Masala South Indian Pork Curry Saag Paneer The Best Butter Chicken Chicken 65
