Make Perfect Aloo Naan at Home – Just Like the Restaurant

Have you ever wondered how the restaurant-style Aloo Naan becomes so soft and tasty? That Naan, which has all the spices and aroma in one piece? If yes, then your search ends here.

Today we will tell you the secret recipe of making Aloo Naan, with which you will be able to make Naan at home even better than the restaurant. Believe me, it is as easy to make as it is tasty to eat.

Ingredients for making Aloo Naan
For Naan:

• Flour: 2 cups
• Curd: half cup
• Sugar: 1 teaspoon
• Salt: according to taste
• Eating soda: 1/4 teaspoon
• Baking powder: half teaspoon
• Oil: 2 tablespoons
• Lukewarm water: for kneading the dough

• For potato stuffing:
• Boiled potatoes: 2-3 medium size
• Finely chopped green chilies: 1-2
• Finely chopped onion: half
• Red chili powder: 1 teaspoon
• Coriander powder: 1 teaspoon
• Chopped coriander leaves: 2 tablespoons
• Dry mango powder: half teaspoon
• Garam masala: one-fourth teaspoon
• Salt: according to taste

Method of making Aloo Naan
Mix flour, baking powder, baking soda, sugar and salt in a large vessel. Add curd and oil and mix well. Now knead soft dough with the help of lukewarm water. Cover the dough and keep it in a warm place for 1-2 hours so that it swells.

Mash the boiled potatoes well. Add finely chopped green chillies, onions, green coriander, red chilli powder, coriander powder, dry mango powder, garam masala and salt and mix well.

Make medium sized balls from the dough. Take a ball and roll it a little and fill the potato stuffing in the middle. Close the ball well and then roll it lightly in a round or oval shape.

Heat a non-stick pan or iron griddle. Apply water on one side of the rolled naan and stick it on the pan (from the side where water is applied). When the naan is cooked a little and bubbles start appearing in it, turn the pan upside down and cook it directly on the flame. This will make the naan swell well and it will get a restaurant-like color.

Apply ghee or butter on the naan and serve hot. You can eat it with your favorite dal makhani, chole or raita.