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Stuffed Naan Recipe

Stuffed Naan Recipe offered to Krishna with butter and fresh coriander leaf garnish.
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Hare Krishna Stuffed Naan is a satisfying and hearty bread, inspired by the principles of bhakti yoga. This naan recipe includes a flavorful stuffing of spiced potatoes or paneer, making it a complete meal in itself. In the tradition of Gaudiya Vaishnavism, preparing and offering food to Krishna is an act of love and devotion, known as bhakti. Each dish is prepared with care, mindfulness, and a pure heart, making it not just a meal but a spiritual offering.

Ingredients

Scale

For the Dough:

  • 2 cups all-purpose flour (250g)
  • 1/2 teaspoon salt
  • 1/2 teaspoon sugar
  • 1/4 teaspoon baking powder
  • 1/4 cup plain yogurt (60 ml)
  • 1/4 cup water (60 ml), approximately

For the Filling:

  • 2 medium potatoes, boiled and mashed (or 1 cup crumbled paneer)
  • 1 green chili, finely chopped
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon garam masala
  • Fresh coriander leaves, chopped (optional)
  • Salt to taste
  • Ghee or oil for cooking

Instructions

  1. Prepare the Dough: In a large bowl, combine all-purpose flour, salt, sugar, and baking powder. Add yogurt and water gradually, kneading to form a soft dough. Cover and let the dough rest for 20 minutes.
  2. Prepare the Filling: In a pan, heat a little oil and add cumin seeds. Once they splutter, add chopped green chili and sauté until fragrant. Add mashed potatoes (or paneer), coriander powder, garam masala, and salt. Mix well and cook for a few minutes until the spices are well combined. Stir in chopped coriander leaves if using. Let the mixture cool.
  3. Divide Dough: Divide the dough into 6 equal portions and shape them into balls.
  4. Stuff Naan: Roll out each dough ball into a small circle. Place a portion of the filling in the center, then fold the edges over the filling to seal. Gently roll out the stuffed dough into a flat naan.
  5. Cook Naan: Heat a tawa or flat griddle over medium heat. Place the rolled-out naan on the hot tawa. Cook until golden brown spots appear on both sides, brushing with ghee or oil as needed.
  6. Serve Hot: Serve the stuffed naan hot with your favorite side dish.

Notes

  • Variation: Add finely chopped onions to the potato filling for added flavor and texture (omit if strictly following a no-onion, no-garlic diet).
  • Storage: Store any leftover stuffed naan in an airtight container in the refrigerator for up to two days. Reheat before serving.

Nutrition

Find it online: https://harekrishnarecipes.com/recipes/breads/stuffed-naan-recipe/