Achari Paneer Naan Bombs (Print Version)

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

# 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:

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

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

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