Sunday 17 February 2013

Spicy Potato-filled Naan Breads Recipe

Today we have a classic Indian-inspired vegetarian dish of plain naan breads with a spicy potato stuffing.

Easy to make (you can use home-made or bought-in naan breads), filling and very cheap. Mix a little cheese with the stuffing and you have a dish that children adore.

Spicy Potato-filled Naan Breads

Serves: 4

This recipe can be made either with traditional plain naan bread (leavened with yeast) or with quick restaurant-style naan bread, leavened with baking powder.


225g (1/2 lb) waxy potatoes, scrubbed clean and diced
1 tbsp vegetable oil
1 onion, chopped
2 garlic cloves, crushed
1 tsp ground cumin seeds
1 tsp ground coriander seeds
1/2 tsp chilli powder
1 tbsp tomato purée
3 tbsp vegetable stock
75g baby spinach, shredded
4 small (or 2 large) naan breads
lime pickle, to serve

For the Raitha:
150ml (2/3 cup) natural yoghurt
4 tbsp cucumber, diced
1 tbsp mint, chopped


Bring a pan of water to a boil, add the potato pieces and cook for 10 minutes then turn into a colander and set aside to drain completely.

Heat the vegetable oil in a pan, add the onion and garlic and fry for 3 minutes, stirring frequently. Add the spices and cook for 2 minutes more. Now stir in the potatoes along with the tomato purée, vegetable stock and spinach. Cook the mixture for 5 minutes (or until the potatoes are completely tender).

In the meantime, warm the naan breads in an oven pre-heated to 150ºC (300ºF, Gas Mark 2) for about 2 minutes.

For the raitha, simply mix together the yoghurt, cucumber and mint in a small bowl.

When the naan breads have warmed through remove from the oven. Using a sharp knife, cut a pocket in the side of each of the flatbreads then spoon the spicy potato mixture into each pocket.

Served immediately, accompanied by the raitha and the lime pickle.

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