Aloo Nan
2025-03-01- Cuisine: Indian
- Course: Bread, Naan and Parathas
- Skill Level: Intermediate
- Yield : 8
- Servings : 8
- Prep Time : 20m
- Cook Time : 10m
- Ready In : 30m
This morning, I was in the mood to eat nan instead of roti with Paneer Kali Mirch. As I started preparing the dough, I discovered two boiled potatoes sitting in the fridge. On a whim I decided to grate them in the dough and see how it turns out. The result? A wonderfully soft, slightly chewy, and flavorful aloo nan that paired perfectly with my paneer gravy.
Typically, Nan is made with Maida or a mix of wheat flour and Maida along with yeast. But adding potatoes lent the dough some sweetness. Adding the nigella seeds to the dough gave a lovely earthy aroma when the nan was being cooked. Brushing the nan with butter is something that takes it to another level altogether.
Ingredients
- Wheat Flour 1/2 cup
- Maida (all-purpose flour) 1/2 cup
- Yoghurt 1/4 cup
- Potatoes 2 boiled and grated
- Nigella seeds (Kalonji) 1 tsp
- Bakers Yeast 1/4 tsp dissolved in 1/2 cup warm milk and sugar
- Salt 1 tsp
- Oil 1 tbsp
Method
Step 1
In a mixing bowl, combine wheat flour, Maida (all-purpose flour), yogurt, potatoes, salt, nigella seeds, and yeast. Gradually add water and knead into a soft, smooth dough.
Step 2
Once the dough is well-kneaded, grease both your palms and the bowl with a little oil. Knead the dough further for a few minutes, then cover it and let it rest for 2–3 hours to allow it to rise.
Step 3
After resting, divide the dough into portions and roll out slightly thick, round naans. Cook them on a heated pan until lightly golden, then transfer them directly onto an open flame to achieve a slight char.
Step 4
Brush the freshly cooked naan with butter and serve warm.
Serving Suggestion:
This nan will go great with any Indian gravy.
