Aloo naan, or spicy potato stuffed naan, is the perfect Sunday morning breakfast treat. Soft, fluffy naan dough gets stuffed with a perfectly spiced potato mixture, resulting in pure carb heaven! Dip in homemade yogurt mint chutney, and these naans are a meal in itself! Not to mention, this is a delicious vegetarian alternative to keema stuffed naan, too!
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Why This Recipe Works
Flavourful filling! The potato filling for this stuffed naan is full of spices, seasonings and flavour. While it may seem simple, this filling is far from boring!
Freezer friendly! These naans are perfect to have on hand in your freezer. Once the prep work is done, they reheat perfectly or a quick snack, lunch or dinner!
Foolproof dough! This shortcut naan dough comes together a lot faster than traditional yeasted naan dough, and is so incredibly versatile and foolproof! While I love this potato filling, the options are truly endless!
Ingredients
- Yukon gold potatoes: Yukon gold potatoes are ideal for the filling, as they are not overly starchy or gummy when they are boiled and mashed. They stay light and fluffy in the filling.
- Red onion: I like to use red onion in the filling, as it is sharper than yellow onions.
- Green chillies: I prefer to use finely minced finger chillies for the filling. You can control the heat by leaving the seeds and ribs in the chilli, or removing them for a milder heat level.
- Spices & seasoning: You will need ground cumin, coriander, garam masala and chaat masala.
- Shortcut naan dough
A full list of ingredients with measurements is located on the recipe card, below.
Instructions
Prep Work Before Cooking
Collecting all your ingredients - This will make cooking so much easier. Gather all the spices you will need, and keep them nearby.
Boil the potatoes - Boil your potatoes until completely tender on the stove, or in the microwave. Let the potatoes become slightly cool to touch, and peel them. Mash them with a potato masher, or using your hands if the potatoes are cool enough.
Prep the vegetables - Finely mince the chilli and onions, so they blend well with the potatoes.
In a large mixing bowl, mix together the ingredients for the naan dough. Knead the dough until it is smooth, and section off into 4 balls. Cover, and set aside.
In another large mixing bowl, mix together the potato, onion, chilli and spices. Taste for salt, and adjust according to your liking.
Flatten the dough ball with our hand, and spread it out to a small circle using your thumbs. Add a quarter of the filling in the centre of the flattened dough.
Bring up the corners of the dough to enclose the potato filling. Pinch the dough ball shut with your fingers.
Gently flatten the stuffed dough ball down with your hand, and roll it out lightly with a rolling pin. You will want the naan to be ⅛ of an inch thick.
Heat up a cast iron skillet or a cast iron tawa on medium heat. Place the naan on the tawa, and let both sides cook until golden brown. Spread the top with butter while the naan is still hot, and serve.
Expert Tip
Flour your hands and work surface! The naan dough can be a little bit sticky, especially if you are in an environment that is more humid. Flour your workspace, rolling pin, and hands when working with the dough to make your life easier!
Use a food processor to mince the chilli and onion if you prefer a completely smooth filling.
Substitutions
- Naan dough: If you have the time, I highly recommend using my classic yeasted naan dough.
- Yukon gold potatoes: You can use any other potato, such as russet potatoes.
- Red onion: You can use a yellow, or sweet onion instead.
- Green chilli: You can omit the chilli if you do not like spice, or feel free to use chilli powder in place of green chilli.
Variations
- Cheesy: Add in some shredded mozzarella cheese to the potato filling, for a cheesy potato spin!
- Garlic: Brush the top of the naan with melted butter and minced garlic, for a garlic naan twist.
Equipment
This is what I used to make this recipe - Please be mindful that different equipment and cooking utensils may yield varying results. Most of my favourite equipment can be found on my storefront.
- Mixing bowls
- Cast iron skillet or tawa
- Food processor [optional]
- Rolling pin
Make Ahead & Storage
Make Ahead Instructions
You can make the naan dough ahead of time, and freeze it in individual sections. Store in an airtight freezer bag, and thaw before use.
You can also make the potato filling and store in the fridge up to 2 days in advance.
If you want to make these naan ahead of time, you can cook them off and freeze them in a freezer bag. Place pieces of parchment paper between the naan so they don't stick together.
Storing Leftovers
Store leftover naan in the fridge for 2-3 days, in an airtight container or ziploc bag. Reheat leftovers in a skillet, on a tawa, or in the oven.
Recipe FAQs
To make this recipe in the oven, follow the same preparation instructions to stuff the naan. Preheat your oven to 400°F with a sheet tray inside. Carefully remove the sheet tray using oven mitts. Spray with nonstick spray or drizzle with oil, and place the naan on the sheet tray. Bake until the naan is brown.
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Aloo Naan {Spicy Potato Stuffed Naan}
Ingredients
For the Naan Dough
- 2 ½ - 2 ¾ cups All purpose flour
- 1 teaspoon Baking powder
- 1 teaspoon Baking soda
- 2 teaspoon Sea salt
- 1 tablespoon Sugar
- 1 Large egg
- ½ cup Whole milk
- 1 tablespoon Greek yogurt
- 2 tablespoon Water
For the Filling
- 2 Yukon gold potatoes
- ½ Red onion finely minced
- 1 Green chilli finely minced
- 2 teaspoon Chaat masala
- 1 teaspoon Garam masala
- ¼ teaspoon Ground cumin
- ¼ teaspoon Ground coriander
- Sea salt to taste
Instructions
- Boil the potatoes: Boil your potatoes until completely tender on the stove, or in the microwave. Let the potatoes become slightly cool to touch, and peel them. Mash them with a potato masher, or using your hands if the potatoes are cool enough.2 Yukon gold potatoes
- Make the dough: In a large mixing bowl, mix together the ingredients for the naan dough. Knead the dough until it is smooth, and section off into 4 balls. Cover, and set aside.2 ½ - 2 ¾ cups All purpose flour, 1 teaspoon Baking powder, 1 teaspoon Baking soda, 2 teaspoon Sea salt, 1 tablespoon Sugar, 1 Large egg, ½ cup Whole milk, 1 tablespoon Greek yogurt, 2 tablespoon Water
- Make the filling: In another large mixing bowl, mix together the potato, onion, chilli and spices. Taste for salt, and adjust according to your liking.2 Yukon gold potatoes, ½ Red onion, 1 Green chilli, 2 teaspoon Chaat masala, 1 teaspoon Garam masala, ¼ teaspoon Ground cumin, ¼ teaspoon Ground coriander, Sea salt
- Fill the dough: Flatten the dough ball with our hand, and spread it out to a small circle using your thumbs. Add a quarter of the filling in the centre of the flattened dough.
- Close the dough: Bring up the corners of the dough to enclose the potato filling. Pinch the dough ball shut with your fingers.
- Roll the naan: Gently flatten the stuffed dough ball down with your hand, and roll it out lightly with a rolling pin. You will want the naan to be ⅛ of an inch thick.
- Cook: Heat up a cast iron skillet or a cast iron tawa on medium heat. Place the naan on the tawa, and let both sides cook until golden brown. Spread the top with butter while the naan is still hot, and serve.
Equipment
- Cast iron skillet or Tawa
- Food processor [optional]
- Rolling Pin
Notes
- Flour your hands and work surface! The naan dough can be a little bit sticky, especially if you are in an environment that is more humid. Flour your workspace, rolling pin, and hands when working with the dough to make your life easier!
- Use a food processor to mince the chilli and onion if you prefer a completely smooth filling.
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