Aloo Naan



  • 2 cups of All Purpose flour
  • 1 teaspoon active dry yeast
  • 1 teaspoon salt
  • 1 teaspoon sugar
  • Pinch of baking soda
  • 2 tablespoons of oil
  • 2 tablespoons yogurt
  • About 3/4 cup lukewarm water use as needed

Potato Filling

  • 2 medium potatoes
  • 1 teaspoon salt adjust to taste
  • 1/2 teaspoon cumin seeds (Jeera)
  • 1/2 tsp mango powder (amchoor)
  • 1 chopped green pepper
  • 2 tbs chopped cilantro (dhania)
  • 1/2 teaspoon garam masala – optional

Also needed:

  • 2 table spoon of oil
  • 2 teaspoon of clear butter or ghee to butter the Naan
  • 1/4 cup All Purpose flour for rolling



  • Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  • Add sugar, salt and baking soda to the flour and mix well.
  • Add the oil and yogurt mix it well, this will become crumbly dough.
  • Add the water/yeast mixture and add water as needed to make the dough firm. Note: After dough rises, it will become a little softer.
  • Knead until the dough is smooth. Cover the dough with damp cloth and keep it in a warm place for 3-4 hours. The dough should almost double in volume.


  • Boil 2 medium potatoes until they are tender.
  • Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water. Potatoes will absorb the water and become soft.
  • Next peel the skin off and mash the potatoes.
  • Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.

Making Naan

  • Preheat the oven to 500 degrees with pizza stone (baking stone) for about thirty minutes so stone is hot. Using a baking/pizza stone helps get Naan close to same kind of heat as a clay tandoor.
  • Knead the dough for about two minutes and divide the dough into six equal parts, and divide the potato mix in six parts. Potato mix should be little smaller then dough balls.
  • Roll the dough into a 3-inch circle. Place one potato ball in the center. Pull the edges of the dough to wrap the potato filling. Proceed to make all six balls.
  • Let the filled balls settle for 3 to 4 minutes before rolling them.
  • Next turn the oven to high broil.
  • Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking/pizza stone into the oven.
  • You can place about 2 to 3 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked, it should become golden brown color on top.
  • Take naan out of the oven and brush lightly with clear butter (ghee).
  • Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.


  • If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.
  • If pizza stone is not available use baking sheet. After naan is cooked from top turn them over to cook from other side

Pav Vada

(Potato Patty)


  • 4 medium size boiled potatoes
  • 2 tablespoons oil
  • 1/2  teaspoon black mustard seeds (rai)
  • 1/4  teaspoon turmeric (haldi)
  • 1 teaspoon ginger paste
  • 2 green chilies minced (hari mirch)   adjust to taste
  • About 2 tablespoons chopped cilantro (hara dhania)
  • 1 1/2 teaspoon salt adjust to taste

For Batter

  • 3/4  cup gram flour (besan)
  • About 2 tablespoons chopped cilantro (hara dhania)
  • 1/2 teaspoon salt adjust to taste
  • About 1/4 cup of water

Peanut Chutney

  • 2 tablespoons of shelled peanuts
  • 1 tablespoons sesame seeds
  • 1 tablespoons dry coconut powder
  • 4 whole dry red chilies adjust to taste
  • 1/2 teaspoon salt adjust to taste

Also Needed

  • Oil to fry
  • 6 buns

For Garnishing

  • 1/4 cup tamarind chutney
  • 1/4 cup hari cilantro chutney
  • 1 thinly sliced tomato
  • Some lettuce leaves

How to Serve Pav Vada

  • Take one pav bun, slit in half, spread the cilantro chutney and tamarind chutney to each pav as desired.
  • Next sprinkle the peanut chutney.
  • Place the potato vada, lettuce leave and sliced tomato on one half of the bun.

Peanut Chutney

  • Dry roast peanuts on medium heat until peanuts lightly change color. Add red chilies and roast for another minute until chili become dark. Reduce the heat to low, add sesame seeds and roast for another minute. Turn off the heat, add coconut powder and mix it well.
  • Transfer the peanut mix into a bowl.
  • Wait until the peanut mix cools off. Grind it to make it a coarse powder. Adjust salt to taste. This is a dry powder chutney.


  • Mix gram flour, salt and cilantro (hara dhania), and add water slowly to make a thick but smooth batter. Set aside.


  • Peel and mash the boiled potatoes keeping the crumbly in texture.
  • Heat two tablespoons of oil in a pan on medium heat.
  • Add mustard seeds and as the seeds crack add mashed potatoes, ginger paste, minced green chili, turmeric, and salt.
  • Stir fry for about 3 minutes over medium heat. Add cilantro mix it well. Turn of the heat.
  • After mixture cools off, divide the potato mix slightly bigger than a golf ball.
  • Make them into smooth ½ inch thick patties, rolling between slightly greased palms.
  • Heat oil in a frying pan on medium high heat.
  • The frying pan should have about 1 ½ inch of oil. To check if the oil is ready, put one drop of batter in oil. The batter should come up but not change color right away.
  • Dip the potato patties into the batter one at a time, making sure the patties are completely covered by the batter. Then, slowly drop them into the frying pan.
  • Vada will take about 4 to 5 minutes to cook.
  • Turn them occasionally. Fry the vada until both sides are golden-brown.

A tandoor is a cylindrical clay oven used in cooking and baking. The tandoor is used for cooking in India, Turkey, Iran, Pakistan, Afghanistan, the Transcaucasus, the Balkans, the Middle East, Central Asia as well as Burma and Bangladesh


(serves 4)

1½ lb boneless chicken chunks, skin removed

1 lemon, juice only

½ tsp red chili powder

For the marinade:

1 tsp cumin powder

3 tbsp garlic-ginger paste

1 cup yogurt

1 tsp garam masala

½ tsp coriander powder

½ tsp salt

For the sauce:

3 tsp tomato puree

1 onion

½ cup cream or yogurt

1 tbs coriander powder

1tbs ginger garlic paste

1 tsp cumin

½ tsp sugar

1 tbsp lemon juice

¼ cup butter

For marinating the chicken:

  • Make few cut across each chicken chunk with a knife. This helps the ingredients seep into the meat.
  • Mix the lemon juice and red chili powder and spoon over the chicken.
  • Add garam masala, ginger-garlic paste, coriander, cumin and salt to the yogurt.
  • Pour this marinade over the chicken. Marinate the chicken for at least 2 hours (ideally for 24 hours).
  • Bake the chicken at 350 F for 30 minutes.

The sauce:

  • Cook the tomato puree and onion in butter till the onion is brown.
  • Add the ginger-garlic paste, cumin, sugar, lemon juice and coriander powder to the sauce.
  • Cook the sauce for 3 minutes on medium heat. Add the chicken chunks and cream to the sauce and cook for 7-10 minutes.
  • Garnish with coriander leaves.
  • Serve as a main dish with rice or bread.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google+ photo

You are commenting using your Google+ account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )


Connecting to %s

%d bloggers like this: