Make these simple and delicious naan recipes.

Paneer Aloo Chur Chur Naan

Servings - 2 - 3

INGREDIENTS
(For Dough)
All purpose flour - 450 grams
Sugar - 1 tablespoon
Baking soda - 2 teaspoons
Salt - 1 teaspoon
Milk - 60 milliliters
Yogurt - 125 grams
Water - 140 milliliters
Ghee - 30 grams

(For Stuffing)
Boiled mashed potatoes - 500 grams
Grated paneer - 250 grams
Onions - 100 grams
Mint - 5 grams
Coriander - 5 grams
Green chili - 1 tablespoon
Pomegranate powder - 1 teaspoon
Dry mango powder - 1 teaspoon
Cumin powder - 1 teaspoon
Garam masala - 1 teaspoon
Carom seeds - 1 teaspoon
Salt - 1 teaspoon
Red chili - 2 teaspoons
Coriander seeds - 1 tablespoon

(For Paneer Aloo Chur Chur Naan)
Butter - for brushing
Mint - to taste
Coriander - to taste
Butter - to taste

PREPARATION
(For Dough)
1. In a mixing bowl, add 450 grams all purpose flour, 1 tablespoon sugar, 2 teaspoons baking soda, 1 teaspoon salt, 60 milliliters milk, 125 grams yogurt and mix it well.
2. Add 140 milliliters water and mix it again.
3. Add 30 milliliters butter and knead it into a smooth soft dough.
4. Rest the dough for 1 hour.

(For Stuffing)
1. In a another mixing bowl, add all the ingredients and mix it well.
2. Keep aside.

(For Paneer Aloo Chur Chur Naan)
1. Flatten the dough with the help of a rolling pin and brush it with butter.
2. Fold it into a roll and divide the dough into equal parts.
3. Take the dough ball and flatten it with the help of a rolling pin.
4. Place the prepared paneer aloo mixture in the centre and seal the edges completely.
5. Flatten it with the help of your fingers.
6. Place mint, coriander and butter on top of it.
7. Flatten it with your hand.
8. Place it on a hot tawa.
9. Cook on moderate heat for 2 - 3 minutes.
10. Remove it from pan and place it on a baking tray.
11. Preheat the oven to 180°C/350°F. Bake for 20 - 25 minutes.
12. Remove it from oven and brush it with butter.
13. Crush the naan with your hands.
14. Serve hot with chole.

Garlic Naan With Chana Masala

Servings - 2 - 3

INGREDIENTS
(For Dough)
All purpose flour - 300 grams
Salt - 1 teaspoon
Baking soda - 1/4 teaspoon
Oil - 1 tablespoon
Curd - 150 grams
Water - 50 milliliters

(For Chana Masala)
Chickpeas - 250 grams
Water - 1litre
Water - 800 milliliters
Salt - 1/2 teaspoon
Bay leaf - 1
Tea bag - 1
Cloves - 5 pods
Black cardamom - 1 pod
Oil - 40 milliliters
Cumin - 1 teaspoon
Coriander seeds - 1 teaspoon
Garlic - 1 tablespoon
Onions - 250 grams
Ginger paste - 1 tablespoon
Tomato - 320 grams
Green chili - 1 1/2 tablespoons
Salt - 1 teaspoon
Red chili - 1/2 teaspoon
Turmeric - 1 teaspoon
Cumin powder - 1 teaspoon
Coriander powder - 1 teaspoon
Garam masala - 1 teaspoon
Dry mango powder - 1 teaspoon
Chana masala - 2 teaspoons
Water - 300 milliliters
Coriander - 2 tablespoons

(For Garlic Naan)
Oil
Garlic - to taste
Coriander - to taste

PREPARATION
(For Dough)
1. In a mixing bowl, add 300 grams all purpose flour, 1 teaspoon salt, 1/4 teaspoon baking soda, 1 tablespoon oil, 150 grams curd and mix it well.
2. Then, add 50 milliliters water and knead it into a smooth soft dough.
3. Rest the dough for 30 minutes.

(For Chana Masala)
1. In a bowl, add 250 grams chickpeas, 1 litre water and soak for overnight.
2. Take a pressure cooker, add the soaked chickpeas, 800 milliliters water, 1/2 teaspoon salt, 1 bay leaf, 1 tea bag, 5 pods cloves, 1 pod black cardamom and cover it with lid.
3. Cook until you hear 4 whistles.
4. Open the lid and remove the tea bag.
5. Remove it from heat.
6. Heat 40 milliliters oil in a heavy skillet, add 1 teaspoon cumin, 1 teaspoon coriander seeds, 1 tablespoon garlic and stir for 1 - 2 minutes.
7. Then, add 250 grams onions and fry till translucent.
8. Add 1 tablespoon garlic paste and mix it well.
9. Now, add 320 grams tomato and saute until it turns soft and pulpy.
10. Cook for 5 - 7 minutes on medium heat.
11. Add 1 1/2 tablespoons green chili, 1 teaspoon salt, 1/2 teaspoon red chili, 1 teaspoon turmeric, 1 teaspoon cumin powder, 1 teaspoon coriander powder, 1 teaspoon garam masala, 1 teaspoon dry mango powder, 2 teaspoons chana masala and mix it well.
12. Then, add 300 milliliters water and mix it well.
13. Bring it to a boil.
14. Now, add the cooked chickpeas and mix it well.
15. Cover it with lid and cook for about 10 minutes on medium heat.
16. Open the lid and give it a nice stir.
17. Add 2 tablespoons coriander and mix it well.
18. Remove it from heat and keep aside.

(For Garlic Naan)
1. Add some oil in dough and tuck the dough well.
2. Take a ball from dough and flatten it with the help of your fingers.
3. Add some garlic and coriander on top of it.
4. Press it lightly with your fingers.
5. Place it on a baking tray.
6. Brush it with butter.
7. Preheat the oven to 350°F/180°C. Bake for 20 minutes.
8. Remove it from oven.
9. Garnish the chana masala with coriander.
10. Serve hot with prepared garlic naan