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Thursday, 18 May 2017

Chili Garlic Naan with Nigella seeds & Coriander Leaves

          If you want something different from the usual chapatis for lunch / dinner, then go in for these simple and delicious whole wheat chili garlic naan. It also has some nigella seeds and coriander leaves for some added flavour. 

          They are yeast free and goes well with any side dish of your choice. Feel free to brush some extra ghee to the end product or you can just skip it as I did. So go ahead and give it a try.

To Knead
  • 2 cups whole wheat flour 
  • salt to taste
  • 1 tsp. baking powder
  • 2 tbsp. melted ghee
  • 2 tbsp. yoghurt
  • water as required to knead
Toppings - 
  • 1 tbsp. garlic, chopped
  • 2 tbsp. coriander leaves, chopped
  • 1 tsp. nigella seeds (kalonji)
  • 1 tsp. red chili flakes
  • flour to dust
  • oil to shallow fry

            In a bowl, mix together all the ingredients mentioned under KNEAD and prepare a dough with required quantity of water. Cover with a wet cloth and keep aside for an hour.

          Knead again by adding some oil. Divide into 4-5 equal portions and roll out each portion into an oblong shape by dusting some flour.

         Sprinkle some of the garlic, nigella seeds, chili flakes and coriander leaves. Roll once again so that the toppings stick to the dough.

          Heat the tawa/ griddle and place the naan on it and fry on both sides by brushing some oil 
When done, transfer to a serving plate and serve them hot with any side dish.

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