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.
Posted By Savita
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?!
- 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 (*)
- 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)
Chili Paneer Stuffing
- 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!
*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.