Achari Paneer Naan Bombs (Printable Version)
Pillowy naan filled with spiced paneer, potatoes, and gooey cheese topped with kalonji seeds and a savory butter chili garlic brush.
# Ingredients:
→ Filling
01 -
150 g fresh grated paneer
02 -
150 g boiled and mashed starchy potato
03 -
75 g grated mozzarella cheese
04 -
15 cubes of whole milk mozzarella (approx. 10 g each)
05 -
15 g finely chopped fresh coriander leaves
06 -
2.5 g salt (pink or sea salt preferred)
07 -
5 g chaat masala
08 -
5 g achaar masala (store-bought or homemade)
09 -
3 g roasted kasuri methi powder
→ Dough
10 -
150 g all-purpose flour (unbleached)
11 -
50 g whole wheat flour, sifted
12 -
20 g fine semolina
13 -
3 g salt
14 -
5 g granulated sugar
15 -
1 g baking soda
16 -
3 g baking powder
17 -
100 g plain curd (dahi)
18 -
75 ml full-fat milk
19 -
15 ml neutral oil (vegetable or sunflower)
→ Topping and Finish
20 -
15 ml melted unsalted butter
21 -
5 g kalonji (nigella seeds)
22 -
20 g finely grated garlic
23 -
10 g chopped fresh coriander
24 -
10 g finely minced green chillies
25 -
15 ml milk for brushing
# Steps:
01 -
In a mixing bowl, combine grated paneer, mashed potato, shredded mozzarella, chopped coriander, salt, chaat masala, achaar masala, and roasted kasuri methi powder. Mix thoroughly until all ingredients are evenly incorporated. Set aside to allow flavors to meld.
02 -
In a large bowl, combine all-purpose flour, whole wheat flour, semolina, salt, sugar, baking soda, and baking powder. Add curd, milk, and a tablespoon of oil. Knead until a smooth and soft dough forms, approximately 3-4 minutes. Drizzle additional oil and knead briefly. Cover and let rest on a greased surface for 30 minutes.
03 -
Divide the rested dough into 15 equal portions. Roll each portion into a smooth round ball. Place on a greased tray, covered, allowing the dough balls to rest for another 30 minutes to relax the gluten.
04 -
Roll each dough ball to approximately 9 cm diameter. Place a generous spoonful of the prepared filling in the center, top with a mozzarella cube. Pinch and seal the edges completely to form a tight, round bomb. Place seam side down and repeat for all balls.
05 -
Brush each shaped bomb with milk and sprinkle kalonji seeds evenly over the surface. Let the bombs rest for at least 10 minutes before cooking to allow proper proofing.
06 -
Combine melted butter with minced green chillies, chopped coriander, and grated garlic in a small bowl. Mix well and set aside for finishing.
07 -
For pizza oven: Preheat to 700°C. Place bombs on a cast iron skillet, slide into oven, turn off flame, and cook for 8 minutes. Reactivate flame to char tops for 1 minute, rotating pan for even browning. Air fryer: Preheat to 190°C, place bombs inside, brush tops with milk and sprinkle nigella seeds. Cook for 9 minutes until golden. Conventional oven: Preheat to 200°C, place bombs on a baking tray, brush with milk and sprinkle seeds, bake for 18 minutes until golden brown.
08 -
Immediately after cooking, brush each naan bomb generously with the prepared butter-chilli-garlic mixture. Serve hot to enjoy the gooey cheese pull and intense flavors.
# Notes:
01 -
Resting the dough twice enhances softness and ease of shaping. Avoid overfilling to prevent leakage. Brushing with butter mixture right after baking locks in aroma and produces a glossy finish.
02 -
These can be prepared up to 24 hours in advance with dough refrigerated and brought to room temperature before shaping.
03 -
Store leftovers refrigerated for up to 2 days and reheat in oven or air fryer to maintain texture; avoid microwaving.