Ingredients
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300 gms For the Nan Dough - wheat flour (atta)
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for taste salt
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1 tsp sugar
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1 tsp dry instant yeast
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1/2 tsp baking soda
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1/4 cup curd
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2 tbs oil
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warm water(for kneading)
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Dry wheat flour(for dusting and rolling)
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3 medium sized For the Aloo Stuffing - potatoes (boiled and mashed)
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2 tsp anardana (pomegranate seed) powder
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2 tsp whole roasted coriander seeds
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1 tsp kasoori methi (dried fenugreek leaves)
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Green chilies
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Ginger
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Fresh coriander leaves
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1/2 tsp turmeric powder
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1 tsp coriander powder
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1 tsp chilli powder
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For Cooking and Toppings: * Milk (for the milk wash)
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White and black sesame seeds
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Kasoori methi
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Fresh coriander leaves
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Ghee or regular butter (for brushing at the end)
About
Aloo Nan is a delicious Indian flatbread made from whole wheat flour and stuffed with a spiced potato filling. The dough is kneaded to a soft texture and allowed to rest, ensuring a fluffy result when cooked. The potato filling typically includes spices like cumin, coriander, and green chillies for added flavor. Aloo Nan is traditionally baked in a tandoor or on a hot skillet until golden brown and slightly crispy. It’s perfect for pairing with curries or enjoyed on its own with yogurt or chutney!
Steps
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1
Done
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For Preparing Nan Dough- Take 300 gm wheat flour. Into that add some salt, 1 tsp sugar, 1 tsp dry instant yeast, 1/2 tsp baking soda, 1/4 cup curd and 2 tbs oil. |
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2
Done
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Mix everything well. |
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3
Done
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Now with warm water, knead very soft dough. |
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4
Done
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Keep it aside for 1/2 hour. |
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5
Done
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For Preparing its Stuffing- - Take 3 medium size boiled & mashed potatoes. |
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6
Done
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Into that add 2 tsp anardana powder, 2 tsp whole roasted coriander seeds, 1 tsp kasoori methi, green chille, ginger & fresh coriander, 1/2 tsp turmeric powder, 1 tsp coriander powder, 1 tsp chili powder & some salt. |
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7
Done
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Mix everything and keep aside. |
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8
Done
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Cooking Nan - - After 1/2 hour, knead the dough again, and then take small portion out of it & with the help of dry atta, spread the dough. |
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9
Done
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Put the stuffing in the center & stretch the side of atta and close it properly. |
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10
Done
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Now again with help of dry atta, roll the nan with hands or roller pin. |
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11
Done
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Place the nan on hot tawa (flame should be slow to medium) |
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12
Done
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Make some cuts on the top & then on the top of the nan, apply some milk. |
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13
Done
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Sprinkle some white and black sesame seeds, kasoor methi & fresh coriander leaves |
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14
Done
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Cook the nan on slow to medium flame on both the sides; till you get nice golden brown color. |
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15
Done
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At last apply some butter or ghee. |
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16
Done
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Enjoy with spicy chutney or imli pyaz ki chutney |
