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Cheesy Spiced Naan Bombs

Cheesy Spiced Naan Bombs That Will Wow Your Taste Buds

Experience the delightful Cheesy Spiced Naan Bombs, a perfect snack with creamy paneer and spices.
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Prep Time 30 minutes
Cook Time 20 minutes
Resting Time 30 minutes
Total Time 1 hour 20 minutes
Servings: 15 bombs
Course: Snacks
Cuisine: Indian
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Naan Dough
  • 2 cups All-Purpose Flour Essential for the naan structure; ensures a soft base.
  • 1 cup Whole Wheat Flour Adds nutrition and a slightly nutty flavor.
  • 1/2 cup Semolina Contributes to the delightful texture of the naan.
  • 1 tablespoon Sugar Balances the flavors and aids in browning the crust.
  • 1/2 teaspoon Baking Soda Helps the dough rise, creating a fluffy texture.
  • 1 teaspoon Baking Powder Helps the dough rise, creating a fluffy texture.
  • 1 cup Curd Acts as a fermentation aid for the dough, enhancing softness.
  • 1/4 cup Milk Used for softness in the dough and brushing for a golden finish.
  • 2 tablespoons Oil Prevents sticking during the kneading process and keeps the dough moist.
For the Filling
  • 1 cup Grated Paneer Adds a creamy richness; substitute with tofu for a dairy-free version.
  • 1 medium Boiled Potato Provides a hearty base; can replace with additional paneer or veggies.
  • 1 cup Grated Mozzarella Cheese Creates the gooey, cheesy goodness; swap for Monterey Jack if desired.
  • 1/4 cup Fresh Coriander Brings a burst of flavor and freshness to the filling.
  • 1 teaspoon Salt Essential for enhancing all the delicious flavors.
  • 1 teaspoon Chaat Masala Offers a tangy kick; a must for that authentic Indian essence.
  • 1 teaspoon Achaar Masala Essential for achieving the unique spicy flavor; substitute with garam masala if needed.
  • 1 teaspoon Roasted Kasuri Methi Adds an earthy aroma and flavor depth.
  • 2 medium Green Chillies For those who love a touch of heat in their snacks.
  • 2 cloves Garlic Introduces aromatic notes to the buttery topping.
For the Topping
  • 2 tablespoons Butter Brush on after baking for a rich finish; enhances flavor.
  • 1 teaspoon Kalonji (Nigella Seeds) Adds a unique crunch and subtle flavor on top.

Equipment

  • Mixing Bowl
  • Baking Sheet
  • Oven
  • Rolling Pin

Method
 

Naan Dough Preparation
  1. In a large mixing bowl, combine all-purpose flour, whole wheat flour, semolina, sugar, baking soda, baking powder, and salt. Pour in the curd, milk, and a drizzle of oil, then knead the mixture for about 8-10 minutes until smooth and elastic. Let it rest for approximately 30 minutes at room temperature.
Filling Preparation
  1. While the dough rests, prepare the filling by combining grated paneer, boiled and mashed potato, grated mozzarella, fresh coriander, salt, chaat masala, achaar masala, and roasted kasuri methi in a separate bowl. Mix thoroughly until well combined.
Naan Bomb Shaping
  1. Divide the rested dough into 15 equal-sized balls. Roll each ball into a small circle about 4-5 inches wide, place a generous tablespoon of the filling in the center, then fold the edges up to enclose the filling completely. Pinch to seal tightly and let them rest for an additional 10 minutes.
Baking Preparation
  1. Preheat your oven to 425°F (220°C). Brush each naan bomb lightly with milk and sprinkle kalonji seeds on top.
Baking Naan Bombs
  1. Place the naan bombs on a baking sheet lined with parchment paper and bake for 15-20 minutes, or until golden brown and puffed up.
Butter Topping
  1. Melt some butter in a pan with minced garlic and a hint of chili. Brush this mixture generously over the hot naan bombs just out of the oven.
Serving
  1. Serve the warm Cheesy Spiced Naan Bombs fresh out of the oven with your favorite dip or chutney.

Nutrition

Serving: 1bombCalories: 150kcalCarbohydrates: 20gProtein: 5gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 10mgSodium: 200mgPotassium: 150mgFiber: 2gSugar: 1gVitamin A: 200IUVitamin C: 3mgCalcium: 100mgIron: 1mg

Notes

Make sure to seal the edges of the naan bombs tightly to prevent spillage. Avoid overfilling and allow the dough to rest for the best texture. Freezing uncooked naan bombs allows for easy baking later.

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