Achari Paneer Naan Bombs (Print version)

Soft naan dough wrapped around tangy achari paneer and melty mozzarella, baked until golden and brushed with garlic chili butter.

# Ingredients:

For the naan dough

01 - 1 3/4 cups (220 g) all-purpose flour
02 - 1/4 cup (30 g) whole wheat flour
03 - 1 tablespoon semolina
04 - 1 teaspoon fine salt
05 - 2 teaspoons sugar
06 - 1/8 teaspoon baking soda
07 - 1/4 teaspoon baking powder
08 - 1/3 cup (80 g) plain yogurt or curd
09 - 1/4 cup (60 ml) milk, plus 1 tablespoon if needed
10 - 2 tablespoons neutral oil, divided

For the filling

11 - 1 cup (125 g) grated paneer
12 - 1/2 cup (110 g) boiled mashed potato
13 - 3/4 cup (85 g) shredded mozzarella
14 - 12 small mozzarella cubes, about 1/2 inch each
15 - 2 tablespoons chopped cilantro
16 - 2 teaspoons achaar masala or thick mango pickle masala
17 - 1 teaspoon chaat masala
18 - 1 teaspoon crushed kasuri methi
19 - 1/4 teaspoon salt, plus more if needed

For topping

20 - 1 tablespoon milk, for brushing
21 - 1 tablespoon nigella seeds
22 - 3 tablespoons (42 g) melted butter
23 - 1 garlic clove, finely grated
24 - 1 small green chili, finely minced
25 - 1 tablespoon chopped cilantro

# Instructions:

01 - Combine the flours, semolina, salt, sugar, baking soda, and baking powder in a bowl. Add yogurt, milk, and 1 tablespoon oil, then knead for 4-5 minutes until soft and smooth. Cover and rest for 30 minutes.
02 - Stir paneer, mashed potato, shredded mozzarella, cilantro, achaar masala, chaat masala, kasuri methi, and salt until evenly combined. The mixture should hold together when pressed.
03 - Heat the oven to 425°F (220°C) with a baking sheet inside. Divide the dough into 12 balls, rub with the remaining oil, and roll one ball into a thin 3 1/2-inch circle.
04 - Place about 1 1/2 tablespoons filling in the center and tuck one mozzarella cube inside. Pull the edges up, pinch tightly, and place seam-side down. Repeat with the remaining dough and filling.
05 - Brush the tops lightly with milk and sprinkle with nigella seeds. Rest the shaped bombs for 10 minutes while the oven finishes heating.
06 - Transfer the bombs to the hot baking sheet. Bake for 16-18 minutes, until puffed, golden in spots, and cooked through around the base.
07 - Mix melted butter with grated garlic, green chili, and cilantro. Brush over the hot naan bombs and serve warm with mint chutney or yogurt dip.

# Good to know:

01 - Best eaten hot while the cheese is still melty.
02 - The filling can be made one day ahead and refrigerated.
03 - For air fryer cooking, use 375°F for 9-11 minutes in a single layer.

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