Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1/4 tsp sugar
- 1/4 tsp salt
- 8 oz paneer cheese, cubed
- 1/4 cup achari masala (Indian pickle spice blend)
- 2 tbsp chopped cilantro
- 2 tbsp oil or ghee for cooking
Instructions
- Step 1: In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water, mixing until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover with plastic wrap, and let rise in a warm place for about 1 hour, or until doubled in size.
- Step 2: While the dough is rising, prepare the paneer filling. In a bowl, toss the paneer cubes with achari masala and chopped cilantro.
- Step 3: Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a 4-inch circle. Place a spoonful of the paneer mixture in the center of each circle.
- Step 4: Bring the edges of the dough together to form a ball, pinching them tightly to seal in the filling. Flatten each ball slightly to create a small, thick disc.
- Step 5: Heat oil or ghee in a large skillet or griddle over medium heat. Carefully place the paneer naan bombs in the hot oil and cook for 2-3 minutes per side, or until golden brown and the paneer is heated through.
- Step 6: Serve hot. Enjoy with your favourite chutney or raita.
Notes
- Store leftover Achari Paneer Naan Bombs in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- For perfectly crisp reheated bombs, gently heat them in a dry skillet over medium heat for a minute or two per side.
- Serve these flavour bombs alongside a cooling mango chutney or a tangy mint raita for a delightful contrast.
- For extra flavour, marinate the paneer in the achari masala for at least 30 minutes before assembling the naan bombs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American