Aloo Naan: The Easiest And Most Delicious Recipe - Foodess (2024)

Why You’ll Love This Aloo Naan

ALL the flavor:Aloo naan is soft, buttery, and filled with a delicious spiced potato mixture. The filling resembles apotato samosa, but the fragrant potato mixture (aloo means potato in Hindi) is tucked away in a stretchy yeast dough instead of a deep-fried crust.
Aloo naan is a versatile flatbread and can be eatenas a main dishoras a side dishto accompany other Indian dishes like butter chicken curry, madras lentils, or spiced chutneys. It can also be enjoyed for breakfast or as aquick snack on the go.
This dish isso cozy. It’s a great comfort food option for vegetarians or those looking for meat-free meals.

For Naan, start with my incredible soft and stretchy homemade butter naan recipe.

• All-purpose flour: You can use bread flour or whole wheat flour instead of all-purpose flour.
• Instant dry yeast:Active dry yeast can be used instead of instant yeast, but it needs to be activated in warm water before use.
• Kosher salt:Regular table salt can be used instead of kosher salt.
• Baking soda and baking powder: If you don’t have baking soda, you can use 1/4 tsp of baking powder instead. If you don’t have baking powder, you can use 1/4 tsp of baking soda and 1/2 tsp of cream of tartar instead. Just make sure they’re fresh.
• Plain yogurt or buttermilk:Gives this recipe a wonderful balance of flavor and contributes to the texture.

• Potato:Russet or yellow potatoes work best for aloo naan – remember it’s 1 large russet or two medium yellow potatoes.
• Salted butter:Unsalted butter or ghee can be used instead of salted butter.
• Yellow onion:Choose a bright, juicy yellow onion for maximum flavor.
• Red or green chili: If you don’t like spicy food, you can omit the chili or use a mild pepper like bell pepper.
• Grated ginger:You can use ginger paste or finely chopped fresh ginger instead of grated ginger.
• Ground cumin: This is one of the key flavor contributors to this aloo naan.
• Garam masala:Gives the most wonderful flavor to your potato-stuffed naan, which soaks up the spices in this recipe.
• Turmeric:You can omit turmeric if you don’t have it, but it adds an added earthiness and glow to the filling.
• Cayenne:You can use red pepper flakes or paprika instead of cayenne.
• Frozen peas:Fresh peas are fine too.
• Fresh cilantro:You can use parsley or basil instead of cilantro if you don’t like the taste of cilantro.

1. First, cover the potato with 1″ of water. Cook until tender, then drain in a colander and coarsely mash it with a fork. Set aside.
2. Return the saucepan to medium heatand melt the butter.Add onionplus 1 tsp salt and cook for about 6 minutes, until translucent and just starting to brown.
Add in the chili and ginger,cook a minute more, then stir in the spices. After about 30 seconds (when spices smell aromatic), add mashed potato, remaining salt, frozen peas, and cilantro; stir until well combined, then transfer to the fridge to cool.

1. Combine flour, yeast, salt, baking soda, and baking powderin a stand mixer fitted with the paddle attachment and beat on low speed to combine.
2. Add yogurt and water to the mixer bowl. Starting on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 4 minutes on medium-low speed. It may look very sticky at first but will come together as it kneads (don’t add more flour).
3. Flour a work surface.Dump out the dough and sprinkle it lightly with flour, too.Knead once or twiceto form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball by rolling the dough between your hands.
4. The dough is still quite sticky at this point, but you can work with it.
5. Cover the dough balls andlet them rise for 1 hour.

1. Use a rolling pin to roll each dough ballinto circlesabout ¼” thick, if not slightly thinner. Lightly flour the work surface and dough as needed.
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2. Place a heaping ¼ cup of filling in the center of one naan circle, leaving a wide border around it. Fold that dough border over the filling, then twist and pinch it closed. Flatten it on a floured surface and then gently roll it out until just thin enough that you can start to see the filling through the dough.
3. Repeat with the remaining filling and dough.
4. Preheat cast iron skillet over mediumheat for 5 minutes on medium-low heat. When you sprinkle it with water, you’ll know it’s hot enough, and it beads and evaporates immediately. If the pan is too cool, the dough will stick.
5. Add one naan to the pan. Cover the pan and cook until the underside is golden (1-2 minutes). Flip and cook for 1-2 minutes on the other side until the dough is cooked.
6. Stir cilantro (if using) into the melted butter.
7. Transfer aloo naan to a serving plate as they’re cooked and immediately brush with the butter.

• Paneer Aloo Naan:Mix in crumbled paneer (Indian cheese) to the potato filling to make it more flavorful and creamy.
Keema Naan:Add cooked ground lamb or beef to make it a meaty and hearty dish version.
• Spinach Aloo Naan:Add finely chopped spinach to the potato filling.
• Sweet Potato Aloo Naan:Substitute sweet potato for regular potato in the filling to add a sweet and earthy flavor to the dish.
• Mushroom Aloo Naan– Add chopped mushrooms to the potato filling.

1. Once you have made the Aloo Naan, let it cool completely to room temperature.
2. Wrap the naan tightly with plastic wrap or aluminum foil.
3. Place the wrapped naan in a resealable freezer bag and seal it tightly.
4. Label the bag with the date and contents.
5. Place the bag in the freezer and freeze for up to 2-3 months.

1. Remove the naan from the freezer and let it thaw in the refrigerator overnight.
2. Preheat the oven to 350°F.
Remove the plastic wrap or aluminum foil from the naan and place it on a baking sheet.
3. Bake the naan in the preheated oven for 5-7 minutes or until it is heated through and crispy.

• Usewarm waterandroom temperature ingredientsto activate the yeast and help the dough rise properly.
• Knead the dough well for at least 10 minutesto develop gluten andmake the naan soft and fluffy.
• Let the dough rest in awarm place, covered with a damp cloth, to allow it to rise properly.
• Boil the potatoes until they aresoft and tender, then mash them well to avoid lumps in the filling.
• Use fresh ginger and cilantroto add brightness and freshness to the filling.
• Roll the stuffed naan doughas thin as possiblefor acrispy and flakytexture.
• Cook the naan on a preheated skillet or oven to ensureeven cooking and browning.

I love to serve it with yogurt or raita for dipping (or alongside myfather-in-law’s yogurt cucumber salad).

If you love Indian potato recipes, you must also try my restaurant-style Aloo Gobi, this delicious Aloo Masala Potato Curry, my fan-favorite Samosa Pie and my go-to recipe for Potato Samosas.

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Roti (super soft whole wheat roti that puff up on the stove)
Paratha (flaky south-indian flatbread)
Butter naan (the viral recipe)
Keema naan (naan filled with spiced meat)
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Last Updated on January 17, 2024 by Jennifer Pallian BSc, RD