Description
Achari Paneer Naan Bombs are delightful bite-sized Indian snacks featuring soft naan dough stuffed with a flavorful mixture of crumbled paneer, achari masala, and yogurt. Baked to golden perfection and brushed with butter or ghee, these naan bombs offer a perfect combination of spicy, tangy, and creamy flavors, ideal for serving as appetizers or party snacks alongside green chutney.
Ingredients
Scale
Filling
- 200 g paneer (Indian cottage cheese), crumbled
- 2 tbsp achari masala
- 2 tbsp yogurt
Dough & Finishing
- 250 g naan dough
- 2 tbsp chopped cilantro
- 2 tbsp butter or ghee (for brushing)
- Green chutney (for serving, optional)
Instructions
- Prepare the filling: In a bowl, crumble the paneer and mix it thoroughly with achari masala and yogurt until well combined to create a flavorful stuffing.
- Divide the dough: Take the naan dough and divide it into small discs approximately 3 inches in diameter, ensuring uniform size for even cooking.
- Assemble the naan bombs: Place about a tablespoon of the paneer filling onto the center of each dough disc. Carefully fold and seal the edges to form tight balls, making sure the filling is completely enclosed.
- Arrange and brush: Place the stuffed naan balls on a baking tray, leaving some space between them. Brush each ball generously with melted butter or ghee to encourage browning and add richness.
- Bake: Preheat your oven to 400°F (200°C). Bake the naan bombs for 15-18 minutes until they turn golden brown and cooked through.
- Final touch and serve: Remove from oven, brush again with butter or ghee for extra shine and flavor. Garnish with chopped cilantro and serve hot with green chutney if desired.
Notes
- Use fresh paneer for the best texture and flavor.
- You can prepare naan dough at home or use store-bought naan dough for convenience.
- Adjust the amount of achari masala according to your spice preference.
- Serve immediately for the best taste and texture.
- These naan bombs can be reheated in the oven to regain crispness.
