Indian Paneer Stuffed Naan | Chili Paneer Naan

Naan stuffed with Indian paneer, bell pepper and chilies a mini-package breakfast with serving of whole wheat, protein and veggies.

Sharing today, a crisp Indian naan stuffed with chilies and Indian Paneer. This naan is way more than just side bread.. It is actually a complete mini meal.. Made with mix of whole wheat and AP flour, stuffed with protein-rich Indian Paneer (cottage cheese), sliced bell peppers, and some green chilies .. It is a mini package wrapping all breakfast favorites in one Naan Bread.

I know you are no stranger to my love for savory breakfast. Today, I thought to bring to you this Indian-staple meatless yet protein-rich Naan bread which is often on my weekend breakfast table

Word chili paneer might sound like a spicy naan but rather it is just mild spiced. I added a combination of bell pepper and green chili to give this naan Indian Chili Paneer flavor. In-fact you can skip green chili and just use bell peppers too.

So, let's get cooking.

Did I tell you stuffed Breads are most desired Indian breakfast?!

In India, street vendors make assorted variety of stuffed and fried breads... Naan, Paratha (unleavened Indian bread) are tw...

Total Time: Prep Time: Cook Time:
Difficulty: Easy
Yields: 8-9 Naans Serves: 4
Notes: No. of servings depends on serving size.

Ingredients

    Naan Dough

  • 2 Cup All-Purpose Flour
  • 1 and 1/3 Cup Wheat Flour
  • 2.5 tbsp Canola Oil
  • 2 tsp Active Dry Yeast
  • 1 Cup Water (*)
  • 1.5 tsp Sugar
  • 1 tsp Salt
  • 1/2 Cup Milk (*)
  • Chili Paneer Stuffing

  • 500 Grams Paneer (grated)
  • 1 Red Bell Pepper (or green)
  • 1 Jalapeno (thin sliced**)
  • Salt and Black Pepper
  • 1 tsp Cumin Powder
  • 1 tsp Pomegranates (powder (anardana powder), optional)

Directions

  • 1. Mix all ingredients for Naan Dough, leaving behind 1/3 cup of AP flour, in a bowl or stand mixer. Mix the dough adding 1-2 tbsp. of remaining flour until dough comes together. Cover and let rise for 1 to 1.5 hours in warm place.
  • 2. Once dough is about double in size, punch it down, remove on a flour dusted board.
  • 3. Divide the dough into 8-10 equal places, cover with clean towel set aside for 5 minutes. In meantime, mix the grated paneer with generous pinch or 2 of salt and pepper.
  • 4. Set a heavy bottom skillet to heat at low heat. Working on one naan at time. Roll the one piece of naan dough to 2 inch circle. Place a heaping spoonful of paneer stuffing with few chopped pieces of bell pepper and green chili (if using).
  • 5. Pick all sides of dough round and join them in center like a money bag... Carefully sealing in all stuffing inside.
  • 6. Press with palm pressure to flatten stuffed dough ball. This will make rolling easy.
  • 7. Dust with dry flour and roll the dough to 4-5 inch wide circle.
  • 8. Place the stuffed naan on hot skillet, increase heat to medium. Let one side sear for 1 minute or until brown spot appear all over.
  • 9. Turn the naan, cook other side. or for best results place on direct heat to get Indian tandoor like crispy char edges.
  • 10. Remove cooked naan from heat and immediately brush with butter. Set aside covered until all naans are cooked repeating steps 5-9 above.
  • 11. Serve hot for breakfast or dinner. Enjoy!

Savita's Notes:

*Please use lukewarm water and milk to knead the dough. Add half in beginning and then add gradually until dough comes together. Dough should not be very dry.

**If want to avoid heat, remove seeds and stem of jalapeno. You can also just use bell peppers. Small dice both to avoid stuffing falling out of dough.

See Full Recipe
Advertisement

2 comment(s)

Hi Savita - Many thanks for all of your amazing recipes, I've been a fan for a long time and have never been disappointed! I'm looking to branch out into making my own bread and have a couple of quick questions before trying this recipe. Should I go through the 'normal' ritual of dissolving the yeast in water/sugar before adding to the mix? And I'm also wondering what the asterisks next to the milk and water are indicating. Should I use one OR the other for my liquid? Many thanks!!
Post Comment  See All Comments