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Achari Paneer Naan Bombs are pure comfort food with an irresistible filling of spiced paneer and gooey cheese, all wrapped in pillowy homemade naan dough. Perfect for a party, a cozy dinner, or as a snack that is bound to delight anyone who loves bold, North Indian flavors with a fun twist.
When I first made these for a Diwali get together, everyone asked for seconds and the recipe. It is now my go to when I want homemade street food vibes without the mess of frying.
Ingredients
- Grated paneer: Brings creamy richness and authenticity. Look for fresh, soft paneer for best results
- Boiled potato: Adds binding and tenderness. Use a starchy potato for a smooth texture
- Grated mozzarella cheese: Delivers that perfect cheesy melt. Use a block and grate fresh for better melt
- Mozzarella cubes: Center each bomb with ooze and stretch. Aim for whole milk mozzarella
- Chopped coriander: Brings fresh herby aromas. Pick leaves that look vibrant and bright green
- Salt: Sharpens all the flavors. Opt for pink salt or sea salt for purity
- Chaat masala: Gives tangy depth and signature street food kick. Choose a quality blend with no fillers
- Achaar masala: Layers in the punch of Indian pickles. You can use store bought or homemade
- Roasted kasuri methi: Adds smoky, fenugreek undertones. Toast it for even more flavor before powdering
- Kalonji or nigella seeds: Bring addictive crunch and their peppery bite. Look for small black seeds in the spice section
- All purpose flour: Builds structure. Use fresh, unbleached flour for best texture
- Whole wheat flour: Adds rustic flavor and nutrition. Sift to remove coarse bits
- Semolina: Makes the naan slightly crisp outside. Use fine variety for tenderness
- Sugar: A touch of sweetness that enhances browning. Pick regular granulated sugar
- Salt: For flavor and balance. See above
- Baking soda: Gives lift. Use a fresh, unopened pack for best rise
- Baking powder: Supports the naan lift and softness. Same as above
- Curd: Keeps the dough soft and tangy. Use plain dahi not flavored
- Milk: Makes the dough extra tender. Use full fat if possible
- Oil: For richness and elasticity. Neutral oils work best
- Melted butter: For brushing on top. Use real butter for flavor
- Green chillies: Bring a hint of heat. Add as much or little as you like
- Finely chopped coriander: For a beautiful green finish. See above
- Grated garlic: Perfumes each bite with savory goodness. Look for firm 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 the kasuri methi powder in a bowl. Mix thoroughly until the spices are fully blended into a cohesive filling. Set aside so the flavors deepen
- Knead the Naan Dough:
- Add all purpose flour, whole wheat flour, semolina, salt, sugar, baking soda, baking powder, curd, milk, and a tablespoon of oil into a large bowl. Begin kneading until a smooth soft dough forms, about three to four minutes. Finish with a drizzle of oil, knead briefly, and let rest covered on a greased plate for thirty minutes
- Shape the Dough Balls:
- Divide the dough into fifteen pieces. Roll each into a round ball. Place them slightly apart on a greased, covered tray. Allow the dough balls to rest for half an hour. This step relaxes the gluten for easy shaping
- Fill and Shape Naan Bombs:
- Roll out each dough ball into a three and a half inch circle. Place a generous spoonful of filling in the center. Top the filling with a cube of mozzarella. Pinch and seal the edges together to fully enclose the filling, shaping into a round bomb. Place seam side down and repeat with all dough balls
- Top and Prove:
- Brush the top of each naan bomb with milk. Sprinkle over kalonji seeds for flavor and texture. Let the shaped naan bombs rest for at least ten minutes before baking or cooking
- Make Butter Chilli Garlic Mix:
- In a separate small bowl, stir together melted butter, minced green chillies, chopped coriander, and grated garlic. Combine well and set aside to brush after baking
- Bake or Cook Naan Bombs:
- Pizza Oven Method: Preheat a pizza oven to a high temperature, about seven hundred degrees Celsius. Place naan bombs on a cast iron skillet and slide into the oven. Turn off the fire, close the door, and cook for eight minutes. Lightly char the tops by turning the fire on again for a minute, rotating the tray for even browning. Air Fryer Method: Set the fryer to one hundred ninety degrees Celsius. Place naan bombs in the basket. Brush with milk and nigella seeds. Bake for nine minutes until golden. Oven Method: Heat your oven to two hundred degrees Celsius. Place naan bombs on a tray, brush as above. Bake for eighteen minutes until they are golden on top
- Brush with Garlic Butter and Serve:
- While still hot, brush each naan bomb with the butter chilli garlic mixture. Serve straight away for maximum oozy cheese pull and flavor
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I absolutely love the pop of kalonji seeds on top of each naan bomb. It brings out a nostalgic taste from North Indian bakeries. My kids love squirting more chaat masala on theirs before eating
Storage Tips
Let any leftovers cool fully before transferring to a sealed box. Store in the refrigerator for up to two days. Reheat naan bombs in an oven or air fryer to refresh the crust and filling. Avoid microwaving as it softens the bread too much
Ingredient Substitutions
Swap paneer for extra potato or use tofu for a dairy free version. Replace mozzarella with another mild melty cheese like Monterey Jack. If you cannot find achaar masala, use a mix of amchur powder and chilli powder for tang
Serving Suggestions
These naan bombs make a great starter for an Indian feast. Serve hot with mint chutney or a yogurt dip. They also work as a teatime treat for kids or a unique centerpiece at your next potluck
Cultural Context
Naan bombs blend the idea of stuffed breads from Indian street food with global cheese bread trends. It honors the culture of using achaar masala and fenugreek to bring depth and zing to everyday snacks. While inspired by pizza or calzone styles, it tastes uniquely Desi
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Brushing right after baking locks in flavor and keeps the top glistening. I once tried skipping the melted butter finish and let me tell you the difference was night and day.
Frequently Asked Questions
- → Can I prepare the dough ahead of time?
Yes, you can prepare the naan dough up to 24 hours in advance. After kneading, place it in an oiled bowl, cover with plastic wrap, and refrigerate. Allow the dough to come to room temperature for about 30 minutes before rolling and stuffing.
- → What is achaar masala and can I substitute it?
Achaar masala (pickle masala) is a spice blend used in Indian pickles, featuring fenugreek, mustard seeds, and other warm spices. If unavailable, substitute with 1 teaspoon of garam masala plus ½ teaspoon each of amchur (dry mango powder) and mustard powder.
- → Can I make these naan bombs without cheese?
Yes, you can omit the mozzarella for a dairy-reduced version. Consider adding more paneer or vegetables like finely chopped bell peppers for texture. The filling will be less gooey but still flavorful with the spice blend.
- → How do I prevent the filling from leaking?
Ensure you properly seal the edges by pinching firmly and rolling the sealed side underneath. Avoid overfilling - use about 1-1.5 tablespoons of filling per bomb. Also, allowing the assembled bombs to rest for 10 minutes helps seal the dough properly.
- → What can I serve with these naan bombs?
These are delicious on their own, but pair wonderfully with mint-coriander chutney, tamarind chutney, or even a cooling cucumber raita. For a complete meal, serve alongside a vegetable curry or dal.
- → Can I freeze unbaked naan bombs?
Yes, you can freeze them before baking. Place assembled bombs on a tray in the freezer until firm, then transfer to freezer bags. When ready to cook, thaw for 30 minutes at room temperature before baking, adding 3-5 minutes to the cooking time.