Naan Bombs Recipe – Delicious Indian Snack
Share
Naan Bombs are a delicious and creative twist on traditional Indian snacks, ideal for parties, evening treats, or even lunchbox surprises. These bite-sized delights feature a savory blend of spiced vegetables and cheese, tucked inside soft, pillowy homemade naan dough. Each bomb offers an irresistible explosion of flavor that combines bold spices, creamy textures, and the comforting warmth of freshly baked bread.
What makes Naan Bombs even more enjoyable is how easy they are to make and store. Once prepared, you can wrap each Naan Bomb using Ekvee Foodwrap — India’s trusted greaseproof paper solution that keeps your food fresh, non-messy, and safe. Whether you’re packing them for travel or reheating later, our Non-Stick and Microwave Safe Foodwrap ensures the perfect balance of hygiene and convenience without compromising taste or texture.
To prepare the stuffing, sauté your favorite mix of vegetables such as bell peppers, onions, and potatoes, then season with garam masala, chili flakes, cumin, and herbs. Add grated mozzarella or paneer to enhance the richness. Roll out small portions of naan dough, fill with stuffing, seal, and bake or pan-cook until golden.
Serve them with mint chutney or tamarind sauce for an authentic Indian street-food experience right at home. These versatile Naan Bombs can be prepped ahead and wrapped using Ekvee Foodwrap — the perfect choice for keeping snacks fresh and flavorful.
No matter the occasion, make your food look great and stay mess-free with Ekvee Foodwrap — because great taste deserves great packaging.
| Prep Time: | 5 mins |
| Cook Time: | 25 mins |
| Course: | Snack |
| Cuisine: | Indian |
| Servings: | 6 |
| Calories: | 250 kcal |
Ingredients
For stuffing:
- 2 tbsp oil
- ¾ cup chopped onion
- ¾ cup boiled corn
- ¼ cup green capsicum
- ¼ cup red capsicum, optional
- ¼ cup yellow capsicum
- Salt to taste
- ½ tsp black pepper powder
- 1 tsp red chilli flakes
- 1 tsp oregano
- ½ cup coriander leaves
- ½ cup mozzarella cheese
For naan bomb:
- 2 cups wheat flour
- Salt to taste
- ½ cup curd
- 1 tsp sugar
- 2 tbsp oil
- 1 packet Eno
- 6-7 tbsp water or as required
- Stuffing
- Garnish with butter, red chilli flakes, and oregano
Instructions
- In a mixing bowl, add wheat flour and salt. Mix well and create a well in the center.
- In the center, add curd, sugar, oil, and lemon-flavored eno. Mix well.
- Gradually add water and knead into a soft and starchy dough for the outer layer.
- Cover and let the dough rest for 30 minutes.
- In a pan, add 2 tbsp of oil and chopped onion. Sauté until the onion is slightly translucent.
- Add ginger-garlic paste and chopped green chili. Sauté it.
- Add boiled corn, red-yellow-green capsicum, and salt. Sauté vegetables on a high flame.
- Add black pepper powder, red chili flakes, and oregano. Mix well.
- Switch off the gas and let the stuffing cool down.
- Add coriander leaves and cheese. Mix well. The stuffing is ready.
- After resting time, knead the dough again to ensure it is soft.
- Divide the dough into two parts. Take one part, sprinkle some dry flour, and roll it into a big-sized roti. Cut it into a round shape with a lid.
- Roll the edges of the round shape puri to make it slightly thin. (Refer to video)
Place 1-2 tbsp stuffing into the center. Make a pleat and seal the stuffing, shaping it into a round bomb.
- Heat the tawa or tea pan on medium flame. Once hot, apply some water to the back side of the naan bomb and transfer it onto the tawa with the water side facing down. Press gently to stick the naan bomb to the pan.
- Cook for 2 minutes on a low flame until the naan bomb puffs up partially and the base gets cooked.
- Flip the tawa onto the flame and cook until the naan bomb is cooked uniformly.
- Don’t worry if some black spots appear; it gives a tandoor effect.
- Scrape the naan bomb and ensure it is cooked completely from all sides.
- Finally, apply some butter and sprinkle red chili flakes and oregano on the cooked naan bomb.
- Serve naan bomb with tomato ketchup or mayonnaise.
Video