Whole Wheat Masala Paneer Naan Recipe

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Directions

For The Stuffing

• In a bowl, add grated paneer, chopped green chilies, chopped coriander, and salt and mix it nicely.
• Divide the masala paneer stuffing into equal portions and keep it aside.

How To Proceed

• Sieve the wheat flour in a deep bowl and keep it aside and in a bowl add the yeast, sugar and ¾ cup of lukewarm water and cover with a lid and keep it aside for 5 minutes.
• In a bowl add the sieved wheat flour, yeast-water mixture, curd, ghee and salt, mix it well and knead into a soft dough by using enough water.
• Cover the dough with a wet muslin cloth and keep it aside for 1 hour and after 1 hour, press the dough lightly to remove the air and knead again for 1 minute and divide the dough into equal portions.
• Roll a portion into 50 mm. (2”) diameter circle and dust a little whole wheat flour and place a portion of the stuffing in the center of the circle.
• Bring together all the sides in the center and seal it tightly.
• Roll again into a 100 mm. (4”) diameter circle and again dust a little whole wheat flour.
• Heat a non-stick tawa (griddle) and place the naan over it and cook it on one side till small blisters appear on the surface and then flip it and cook it on the other side till it puffs a little.
• Then roast it on an open flame till golden brown spots appear on both the sides and once done, remove it from the flame and brush the naan with a little butter and serve it with palak paneer.

• Energy 168 cal
• Protein 5.6 g
• Carbohydrates 15.4 g
• Fiber 0.4 g
• Fat 9.3 g
• Cholesterol 0 mg
• Vitamin A 224.3 mg
• Vitamin B1 -0.2 mg
• Vitamin B2 -0.2 mg
• Vitamin B3 0.5 mg
• Vitamin C 1.4 mg
• Folic Acid 6.5 mg
• Calcium 133.8 mg
• Iron 0.9 mg
• Magnesium 0 mg
• Phosphorus 0 mg
• Sodium 24.8 mg
• Potassium 59.8 mg
• Zinc 0.4 mg

Meghna Nath