Cheesy Spiced Naan Bombs

Featured in: Small bites and starters

These Achari Paneer Naan Bombs combine the best of Indian flavors in a handheld delight. Soft naan dough encases a flavorful filling of grated paneer, mashed potatoes, and stretchy mozzarella, seasoned with traditional spices like achaar masala and kasuri methi.

The stuffed dough balls are topped with nigella seeds before being baked until golden brown. Finished with a fragrant butter-garlic-chili topping, these bombs deliver an explosion of flavor with each bite. They can be prepared in an Ooni pizza oven, air fryer, or conventional oven for perfect results every time.

A woman in an apron is preparing a meal in a sunny kitchen filled with fresh vegetables and herbs.
Updated on Sat, 17 May 2025 19:55:07 GMT
A plate of food with sauce and cheese. Pin it
A plate of food with sauce and cheese. | myhomemaderecipe.com

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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A plate of cheese balls with a bowl of sauce. | myhomemaderecipe.com

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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A plate of food with a bowl of sauce. | myhomemaderecipe.com

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.

Achari Paneer Naan Bombs

Soft pillowy naan filled with spiced paneer, potatoes and melty mozzarella, finished with a fragrant butter-garlic-chili topping.

Prep Time
45 Minutes
Cook Time
18 Minutes
Total Time
63 Minutes
By: Zaho


Difficulty: Intermediate

Cuisine: Indian Fusion

Yield: 15 Servings (15 naan bombs)

Dietary: Vegetarian

Ingredients

→ Filling

01 1 cup grated paneer
02 1 medium boiled potato, peeled and mashed (approximately 125g)
03 1 cup grated mozzarella cheese
04 10-12 mozzarella cubes, approximately 1 cm each
05 2 tablespoons fresh coriander, chopped
06 1/4 teaspoon salt
07 1 teaspoon chaat masala
08 2 teaspoons achaar masala (pickle masala)
09 1.5 teaspoons roasted kasuri methi, powdered
10 1 tablespoon kalonji (nigella seeds)

→ Naan Dough

11 220g all-purpose flour (maida)
12 60g whole wheat flour (aata)
13 1 tablespoon semolina (sooji)
14 1 teaspoon salt
15 2 teaspoons sugar
16 1/8 teaspoon baking soda
17 1/8 teaspoon baking powder
18 80ml curd
19 60ml milk, plus extra if needed
20 2 tablespoons oil, divided

→ Topping

21 3 tablespoons butter, melted
22 1-2 green chillies, minced
23 1 tablespoon fresh coriander, finely chopped
24 1 teaspoon garlic, grated

Instructions

Step 01

In a mixing bowl, combine grated paneer, mashed potato, grated mozzarella, chopped coriander, salt, chaat masala, achaar masala, and powdered kasuri methi. Mix thoroughly to create a cohesive filling mixture. Set aside.

Step 02

In a large bowl, combine all-purpose flour, whole wheat flour, semolina, salt, sugar, baking soda, baking powder, curd, milk and one tablespoon of oil. Knead for 3-4 minutes until you have a soft, smooth dough.

Step 03

Divide the dough into 15 equal balls and place them on a greased plate or baking tray. Brush with oil, cover, and let rest for 30 minutes.

Step 04

Roll each dough ball into a 9cm circle. Spoon a portion of the filling mixture in the center and add a mozzarella cube in the middle. Carefully seal the edges to encase the filling, creating a stuffed ball. Brush the top with milk and sprinkle with nigella seeds. Rest for 10 minutes.

Step 05

In a small bowl, combine melted butter, minced green chillies, finely chopped coriander, and grated garlic. Set aside for brushing after cooking.

Step 06

Preheat an Ooni pizza oven to approximately 700°C. Place the naan bombs on a cast iron skillet or oven-safe pan. Slide the skillet into the preheated oven, turn off the flame, and close the door. Cook for about 8 minutes. Briefly turn the flame back on for one minute to achieve a nice char, rotating the skillet every 20 seconds for even browning. Remove and immediately brush with the butter mixture.

Step 07

Preheat the air fryer to 190°C for 3 minutes. Place the prepared naan bombs directly in the basket. Brush with milk and sprinkle with nigella seeds. Bake for 8-9 minutes until golden brown. Immediately brush with the butter mixture and serve hot.

Step 08

Preheat the oven to 200°C. Place the prepared naan bombs on a baking tray. Brush with milk and sprinkle with nigella seeds. Bake for 18 minutes until golden brown. Immediately brush with the butter mixture and serve hot.

Notes

  1. These naan bombs can be prepared ahead of time and refrigerated for up to 24 hours before cooking.
  2. For a spicier version, add finely chopped green chillies to the filling mixture.

Tools You'll Need

  • Mixing bowls
  • Rolling pin
  • Cast iron skillet or oven-safe pan (for pizza oven method)
  • Air fryer (optional)
  • Oven (optional)
  • Baking tray
  • Pastry brush

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (paneer, mozzarella, butter, curd, milk)
  • Contains gluten (all-purpose flour, whole wheat flour)