Naan Bombs are a flavorful Indian snack, perfect for any occasion. This recipe combines a spiced vegetable and cheese stuffing encased in a soft, homemade naan dough, giving a delightful explosion of flavors in every bite.
Naan Bombs Recipe – Delicious Indian Snack
Enjoy this quick and easy Naan Bombs recipe, filled with spiced corn and capsicum stuffing, perfect as a snack or appetizer. These delightful bombs are sure to be a hit with family and friends.
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 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 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 size 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 them onto the tawa with the water side facing down. Press gently to stick the naan bomb to the pan.
- Cook for 2 minutes on low flame until the naan bomb partially puffs up 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.
Notes
Calories: Approx. 250 calories per serving
