Achari Paneer Naan Bombs

These Achari Paneer Naan Bombs deliver the ultimate comfort and celebration in every bite. Pillowy naan dough wraps around a creamy and tangy paneer potato cheese filling, perfumed with classic Indian spices then crowned with a butter garlic chili glaze. Each bomb comes out golden and bursting with gooey cheese that will turn any meal or gathering into a food event everyone remembers.

The first batch I made for Diwali had everyone begging for more. Now whenever I want that street food excitement at home without the mess of frying these naan bombs are my secret weapon.

Ingredients

• Grated paneer: brings authentic creaminess Look for soft blocks from an Indian grocer for best flavor
• Boiled potato: gives smooth binding and texture Use starchy types like russet for fluffiness
• Grated mozzarella cheese: melts into satisfying strings Grate your own from a block for best stretch
• Mozzarella cubes: go in the center for a dramatic cheese pull Pick whole milk for top taste
• Chopped coriander: brings fresh bright flavor Choose bunches with vibrant green leaves
• Salt: sharpens and balances flavor Himalayan pink or sea salt is especially pure
• Chaat masala: adds tangy street food zing Seek out a blend without added fillers for stronger taste
• Achaar masala: offers a deep hit of pickle spice Homemade or store bought both work
• Roasted kasuri methi fenugreek: adds a smoky herbal finish Toast lightly before crumbling for a flavor boost
• Kalonji nigella seeds: deliver crunch and a slight pepper pop Find these tiny black seeds near Indian spices
• All purpose flour: makes the dough soft Choose fresh white unbleached for excellent rise
• Whole wheat flour: adds body and a rustic edge Sift for a light and fluffy dough
• Semolina: gives the naan gentle crispness Fine ground semolina blends in smoothly
• Sugar: gives color and offsets spices Use plain granulated for best browning
• Extra salt: seasons both dough and filling
• Baking soda: lifts the dough Be sure yours is freshly opened
• Baking powder: ensures soft rise Buy a new can for reliability
• Curd: makes the dough soft and tangy Plain dahi is best avoid flavors
• Milk: improves tenderness Full fat makes a world of difference
• Oil: gives elasticity A neutral variety keeps flavors true
• Melted butter: adds shine and richness Always go with pure butter for the glaze
• Green chillies: provide a customizable kick Grab firm glossy pods and adjust to your heat preference
• Finely chopped coriander: finishes with freshness Always use fresh leaves
• Grated garlic: infuses the glaze with depth Pick plump bulbs with tight skin

Step-by-Step Instructions

Prepare the Filling:

Combine fresh grated paneer mashed potato shredded mozzarella chopped coriander salt chaat masala achaar masala and kasuri methi in a bowl Mix very thoroughly so every spoonful brings spice and richness Set aside for flavors to meld

Knead the Naan Dough:

Add all purpose flour whole wheat flour semolina sugar salt baking soda baking powder curd milk and a spoon of oil to a large bowl Start kneading until the dough is smooth and soft about three to four minutes Drizzle a bit more oil and knead once more Cover and rest on a greased plate for half an hour to relax the gluten

Shape the Dough Balls:

Divide rested dough into fifteen equal pieces Roll each one into a tight round Place balls apart on a greased tray cover and rest again for thirty minutes This patience is key for supple results

Fill and Shape Naan Bombs:

Flatten each dough ball to a small circle about three and a half inches wide Place a spoon of filling in the middle Pop a cube of mozzarella in the center Gather up the edges and seal well so nothing leaks out Then shape into a round smooth bomb seam side down

Top and Prove:

Brush balls with milk Sprinkle with kalonji seeds for a bakery style touch Let them rest for at least ten minutes so they puff up and the dough seals nicely

Make Butter Chilli Garlic Mix:

Stir together melted butter minced green chillies chopped coriander and grated garlic until combined Set aside for brushing on after baking

Bake or Cook Naan Bombs:

For a pizza oven heat up to a roaring seven hundred degrees Place bombs on a cast iron skillet Slide in turn off the fire shut the door and bake eight minutes Fire back up for a minute to give perfect char For air fryer set to one hundred ninety degrees Arrange bombs brush with milk and nigella Bake for nine minutes until golden For regular oven preheat to two hundred degrees Put on a tray brush tops Bake eighteen minutes or until glowing golden

Brush with Garlic Butter and Serve:

Brush piping hot naan bombs with the butter chilli garlic mixture right out of the oven Serve immediately for the ultimate gooey cheese pull and fresh burst of spice

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I always look forward to those little black nigella seeds popping as I bite in They taste just like the breads from old school Delhi bakeries When I sprinkle extra chaat masala my kids get even more excited to dig in

Storage Tips

Allow leftovers to cool to room temperature and keep in a tight container in the refrigerator for up to two days To keep the crust crisp warm leftovers in the oven or air fryer Avoid using the microwave which can turn the bread rubbery

Ingredient Substitutions

You can swap out paneer with extra potato or even tofu for a dairy free update Mozzarella can be replaced with Monterey Jack or any gooey mild cheese In a pinch make achaar masala at home by blending coriander mustard fenugreek and chili powders

Serving Suggestions

Offer with mint chutney or thick yogurt dip for a classic starter For a fun snack try drizzling with a little tamarind sauce These also go well with a simple dal or any curry as a fusion bread alongside soup

Cultural Context

Stuffed breads are a beloved part of Indian street food from kulchas to naans This recipe draws on that legacy but adds global cheese bread inspiration The use of achaar masala and kasuri methi makes each bite unmistakably North Indian

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Recipe FAQs

→ Can I prepare the dough ahead of time?

Yes, the dough can be made up to 24 hours in advance. Store it covered in the refrigerator and bring to room temperature before shaping and filling.

→ What is achaar masala and can I substitute it?

Achaar masala is a tangy spice blend typical of Indian pickles featuring fenugreek and mustard seeds. Substitute with garam masala plus amchur and mustard powder if unavailable.

→ Can these be made without cheese?

For a dairy-reduced version, omit mozzarella and increase paneer or add finely chopped vegetables to retain texture and flavor.

→ How do I prevent filling leaks during baking?

Pinch dough edges firmly and roll the sealed side underneath. Avoid overfilling and let the assembled bombs rest before baking to seal well.

→ What pairs well with these naan bombs?

They go well with mint coriander chutney, tamarind chutney, or cooling cucumber raita for a balanced flavor profile.

→ Can I freeze the naan bombs before cooking?

Yes, freeze unbaked bombs on a tray first, then transfer to freezer bags. Thaw at room temperature before baking with added cooking time.