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5 from 2 votes

Aloo Naan {Spicy Potato Stuffed Naan}

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!
Prep Time40 mins
Cook Time10 mins
Total Time50 mins
Course: Main Course
Cuisine: Indian
Servings: 4 Servings
Calories: 730kcal
Author: Sunena Anand


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


  • 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.



  • 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.


Calories: 730kcal | Carbohydrates: 148g | Protein: 22g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 45mg | Sodium: 1618mg | Potassium: 624mg | Fiber: 8g | Sugar: 7g | Vitamin A: 113IU | Vitamin C: 19mg | Calcium: 148mg | Iron: 9mg