Pudina Naan, Phudina Naan, Mint Naan Recipe
by Tarla Dalal
The all-time tandoori favourite, now ready to make in your own kitchen, and that too using readily available ingredients!
Perked up with a delectable phudina paste made of mint, cumin and other ingredients, naan turns into an appetizingly coloured dish with an attractive flavour. Use butter rather than oil to brush the Phudina Naan while cooking, in order to get a rich aroma and ideal texture.
Serve accompanied with any subzi of your choice. I suggest you serve with Aloo Lajawab or Baby Corn Aur Paneer ka Salan or Malai Kofta . Tastes great also with Dhabey ki Dal .
Pudina Naan, Phudina Naan, Mint Naan Recipe recipe - How to make Pudina Naan, Phudina Naan, Mint Naan Recipe
Preparation Time: Cooking Time: Total Time:
Makes 6 naans
1 1/4 cups plain flour (maida)
1/2 tsp dry yeast
1/2 tsp sugar
1 tbsp oil
salt to taste
plain flour (maida) for rolling
To Be Ground Into A Coarse Phudina Paste (using 1 Tbsp Water)
1/2 cup mint leaves (phudina)
1 tsp cumin seeds (jeera)
1 tsp finely chopped green chillies
1 tsp sugar
1 tbsp lemon juice
For Serving
melted butter for brushing
- Method
- Combine the yeast, sugar and 5 tbsp of lukewarm water in a bowl, mix gently and cover with a lid and keep aside for 4 to 5 minutes.
- Combine the plain flour, yeast-sugar mixture, phudin paste, oil and salt and in a deep bowl and knead into a soft dough using little water.
- Cover the dough with a lid or wet muslin cloth and allow it prove till it increases in volume slightly (approx. 30 minutes).
- Divide the dough into 6 equal portions.
- Press a portion of the dough flat on a rolling board and roll out into an oblong of 125 mm. (5") using a little plain flour for rolling.
- Heat a non-stick tava (griddle) and place the naan, cook it on one side till it puffs slightly and then turn over.
- Cook it on the other side till it puffs a little and then roast it on an open flame till it turns golden brown from both the sides.
- Repeat steps 5 to 7 to make 5 more naans.
- Brush each naan with a little melted butter and serve immediately.
Pudina Naan Video by Tarla Dalal
| Energy | 110 cal |
| Protein | 2.6 g |
| Carbohydrates | 18.8 g |
| Fiber | 0.2 g |
| Fat | 2.8 g |
| Cholesterol | 0 mg |
| Vitamin A | 41.8 mcg |
| Vitamin B1 | 0 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.6 mg |
| Vitamin C | 2.2 mg |
| Calcium | 10.5 mg |
| Iron | 0.8 mg |
| Folic Acid | 1 mcg |
| Sodium | 2.1 mg |
| Potassium | 43.4 mg |
| Zinc | 0.1 mg |
Hi I tried your recpie with chapatti flour as per your receipt All nan puffed on stove as you did and they were so soft With garlic butter. Aroma was out of this wool thank you. Want to try more appitzers receipts. Please send in with what we can generally find in kitchen without going shopping for a Particular item. Thank you.
I like this recipe.
All your recipes are easy to understand and prepare.. I tried pudhina naan and it was really yummy.. thank you so much for recipe mam.. My family and friends likes pudhina naan a lot..
Very very tasty & got lots of appreciation from My family , specially my Dad. He was just enjoying it. Thanks to Phudina NaaN, you made my day. Goes well with koftas & gravy subzi''s . ????????????????????
My family loved Naan with subzi so I always made the standard Butter naan which is common but when I saw this recipe online, I tried it and my family liked it a lot as it was good change and the flavour of phudina was very good...
Minty flavoured naan, just delicious.The pounded mint mixture gives the naan a lovely colour and flavour.
Nice mint naan and goes well with curds or subzis.