MASALA PANEER NAAN

[cuterimza]

A very popular naan.


Cooking Time : 10 min.
Preparation Time : 30 min.

Makes 20 naans.

For the dough

500 grams plain flour (maida)
1 1/2 teaspoons sugar
20 grams fresh yeast or 2 teaspoons dry yeast
2 tablespoons fresh curds
25 grams ghee or magarine or butter
1 teaspoon salt

For the stuffing

100 grams grated paneer
1 onion, chopped
3 to 4 chopped green chillies
2 tablespoons chopped coriander
salt to taste

Method


1. Sieve the flour very well.


2. Mix the sugar and yeast in 1 teacup of warm water and stir until the yeast dissoves. Cover and wait for 5 to 7 minutes until the mixture is full of froth.


3. Add this liquid along with the curds, ghee and salt to the flour and make a soft dough by adding some more warm water.


4. Knead the dough for at least 6 to 7 minutes.


5. Keep the dough under a wet cloth for 30 minutes.


6. Knead again for 1 minute.


7. Mix the ingredients for the stuffing well.


8. Divide the dough into 20 small balls, flatten into naans and put 1 teaspoon of the filling in the centre.


9. Close the edges and roll into oblong shape or any other shape you like.


10. Grease a pressure cooker very lightly with oil. Remove the lid from the pressure cooker and heat the cooker upside down.


11. Take each naan, apply a little water on one side and stick the wet side around the inside of the pressure cooker till brown spots appear. You can apply 3 to 4 naans at a time inside the walls of a pressure cooker.


12. Remove and apply butter.


13. Serve hot.