Whole Wheat Masala Paneer Naan
by Tarla Dalal
Delicious paneer-stuffed naan is made with whole wheat flour! Follow the dough-making process properly and you will end up with the best naan, which is bound to become the talk of the town.
A stuffing of soft and fresh paneer perked up with green chillies and coriander makes the Whole Wheat Masala Paneer Naan all the more flavourful and scrumptious.
Go on and relish the naan as it is or accompanied with a bowl of Dal Amritsari .
Whole Wheat Masala Paneer Naan recipe - How to make Whole Wheat Masala Paneer Naan
Resting Time: 1 hour Preparation Time: Cooking Time: Total Time:
Makes 12 naans
For The Dough
2 cups whole wheat flour (gehun ka atta)
2 tsp sugar
1 tsp dry yeast
1 tbsp curds (dahi)
1 tbsp ghee
salt to taste
To Be Mixed Into A Masala Paneer Stuffing
2 cups grated paneer (cottage cheese)
1 1/2 tbsp finely chopped green chillies
1/4 cup finely chopped coriander (dhania)
salt to taste
Other Ingredients
whole wheat flour (gehun ka atta) for rolling
butter for brushing
- Method
- Divide the masala paneer stuffing into 12 equal portions and keep aside.
- Sieve the wheat flour in a deep bowl. Keep aside.
- Combine the yeast, sugar and ¾ cup of lukewarm water in a bowl, cover with a lid and keep aside for 5 minutes.
- Combine the whole wheat flour, yeast-water mixture, curds, ghee and salt in a deep bowl, mix well and knead into a soft dough using enough water.
- Cover the dough with a wet muslin cloth and keep aside to rest for 1 hour.
- Press the dough lightly to remove the air and knead again for 1 minute.
- Divide the dough into 12 equal portions.
- Roll a portion into 50 mm. (2”) diameter circle using a little whole wheat flour for rolling.
- Place a portion of the stuffing in the centre of the circle.
- Bring together all the sides in the centre and seal tightly.
- Roll again into a 100 mm. (4”) diameter circle using a little whole wheat flour for rolling.
- Heat a non-stick tava (griddle) and place the naan over it.
- Cook it on one side till small blisters appear on the surface and then turn it over.
- Cook it on the other side till it puffs a little and then roast it on an open flame till golden brown spots appear on both the sides.
- Repeat the steps 8 to 14 to make 11 more naans.
- Brush each naan with a little butter and serve immediately.
| Energy | 181 cal |
| Protein | 6.1 g |
| Carbohydrates | 18.7 g |
| Fiber | 2.7 g |
| Fat | 9.4 g |
| Cholesterol | 6.5 mg |
| Vitamin A | 219.6 mcg |
| Vitamin B1 | 0.1 mg |
| Vitamin B2 | 0 mg |
| Vitamin B3 | 0.9 mg |
| Vitamin C | 1.4 mg |
| Folic Acid | 8.1 mcg |
| Calcium | 135.5 mg |
| Iron | 1.1 mg |
| Magnesium | 29 mg |
| Phosphorus | 149.5 mg |
| Sodium | 25.5 mg |
| Potassium | 71.3 mg |
| Zinc | 0.5 mg |
Dry yeast is not available in my area, so what is it''s substitute or any other method to produce yeast?
Love this healthy whole wheat naan. Its healthy and removes the maida totally. Stuffed with paneer it tastes awesome.