Description
Golden and pillowy, these Achari Paneer Naan Bombs are stuffed with tangy, spiced paneer marinated in achari masala and yogurt. They’re sealed in soft naan dough and cooked until perfectly blistered. Ideal for parties or savory snacking, they bring together bold Indian flavors in every bite.
Ingredients
2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon instant yeast
1/2 cup plain yogurt (for dough)
1/3 to 1/2 cup warm water
1 tablespoon oil or ghee (for brushing)
200 grams paneer, cubed
1/3 cup yogurt (for filling)
1 tablespoon achari masala
1 teaspoon ginger-garlic paste
2 tablespoons chopped cilantro
1 green chili, finely chopped (optional)
Pinch of salt
2 cups all-purpose flour
1 teaspoon sugar
1/2 teaspoon salt
1 teaspoon instant yeast
1/2 cup plain yogurt (for dough)
1/3 to 1/2 cup warm water
1 tablespoon oil or ghee (for brushing)
200 grams paneer, cubed
1/3 cup yogurt (for filling)
1 tablespoon achari masala
1 teaspoon ginger-garlic paste
2 tablespoons chopped cilantro
1 green chili, finely chopped (optional)
Pinch of salt
Instructions
- In a large bowl, mix flour, sugar, salt, and yeast. Add yogurt and water gradually, kneading into a soft dough. Knead for 8-10 minutes, cover, and let rise for 1 hour.
- In another bowl, whisk yogurt, achari masala, ginger-garlic paste, and salt. Add paneer cubes, mix to coat, and marinate for 20 minutes. Stir in cilantro and green chili.
- Divide the dough into 6-8 parts. Flatten each into a circle, spoon filling in the center, and seal into a bun.
- Preheat a skillet over medium heat. Brush naan bombs with oil or ghee and cook seam-side down. Cover and cook for 3-4 minutes per side until golden.
- Garnish with cilantro and serve warm with chutney or dip.
- Prep Time: 25 minutes (plus 1 hour rise)
- Cook Time: 15 minutes
- Category: Appetizers