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Recipes
Spicy stuffed naan with potatoes and mint dip

Spicy stuffed naan with potatoes and mint dip

Difficulty

Time

105 min

Author

Braun

This recipe is prepared with:

Product

MultiGrill 9 Contact grill CG 9047 Black/Stainless steel
CG9047

Ingredients

Servings: 4

Makes:

For the dough
400 g flour
100 ml warm water
40 ml olive oil
80 g yoghurt
1  egg
1 tsp dry yeast
1 tsp sugar
1 tsp salt

For the filling
300 g potatoes
1 piece fresh ginger, thumb-sized
1  onion
1 tsp ghee, or butter
1 tsp curry powder
1 tsp paprika powder
1/2 tsp chilli powder
1/2 tsp ground cumin
2 tsp salt
1 pinch ground cinnamon

For the mint dip
400 g yoghurt
1 clove garlic
1/2  lemon
1 bunch mint
1 tsp ground cumin
  salt
  pepper

Instructions

STEP 1/15

For the mint dip, peel the garlic and grate the zest from the lemon and squeeze out the juice. Wash the mint.

STEP 2/15

Puree all the ingredients for the dip with a MultiQuick blending shaft to a creamy dip. Season to taste with salt and pepper.

STEP 3/15

Put all ingredients for the dough together and knead. This can be done with Braun's MultiQuick 9 food processor attachment using the kneading hook for approx. 2 minutes on medium speed.

STEP 4/15

Remove the dough and leave to rise, covered, at room temperature for approx. 1 hour.

STEP 5/15

For the filling, peel the potatoes and boil them in a pot for approx. 20 minutes.

STEP 6/15

Mash the cooked potatoes coarsely in a bowl with a fork and mix with the spices.

STEP 7/15

Insert the griddle plates into the MultiGrill 9 and put it in open grill position. Set the lower thermostat knob to 200°C. Press the start/stop button to preheat the grill.

STEP 8/15

Peel the ginger and onion and chop finely in the MultiQuick chopper. When the display shows ready, melt some butter on the griddle and place the onion and ginger on it and fry for about 1-2 minutes.

STEP 9/15

Add the roasted onion and ginger to the mashed potatoes and mix together. Season with salt and pepper to taste.

STEP 10/15

For the filled naan breads, knead the risen dough briefly on a floured work surface and shape into eight smaller balls.

STEP 11/15

Roll out the balls into round patties with a rolling pin. Place 2 tablespoons of the filling in the centre of each patty and spread it. Leave a border of approx. 1 cm.

STEP 12/15

Carefully fold the edge into a small bag, turn the end in and press it in with your hands, so that the patty is well sealed.

STEP 13/15

Set both griddle plates to 200°C. Press the start/stop button to preheat the grill.

STEP 14/15

When the display shows ready, use it as an open grill and toast the filled naan breads for 2 minutes, then turn and toast for another 2 minutes.

STEP 15/15

Serve the filled naan breads with mint dip while still warm.

Tip: The naan breads can be brushed with ghee or butter after baking to make them even more aromatic.
This recipe was prepared with Braun's MultiGrill 9 (CG 9047 SL).

Back to homepage
Recipes
Spicy stuffed naan with potatoes and mint dip

Spicy stuffed naan with potatoes and mint dip

Show me the recipe

Difficulty

Time

105 min

Author

Braun

Show me the recipe

Servings:4

Makes:

Ingredients

This recipe is prepared with:

CG9047

Instructions

STEP 1/15

For the mint dip, peel the garlic and grate the zest from the lemon and squeeze out the juice. Wash the mint.

STEP 2/15

Puree all the ingredients for the dip with a MultiQuick blending shaft to a creamy dip. Season to taste with salt and pepper.

STEP 3/15

Put all ingredients for the dough together and knead. This can be done with Braun's MultiQuick 9 food processor attachment using the kneading hook for approx. 2 minutes on medium speed.

STEP 4/15

Remove the dough and leave to rise, covered, at room temperature for approx. 1 hour.

STEP 5/15

For the filling, peel the potatoes and boil them in a pot for approx. 20 minutes.

STEP 6/15

Mash the cooked potatoes coarsely in a bowl with a fork and mix with the spices.

STEP 7/15

Insert the griddle plates into the MultiGrill 9 and put it in open grill position. Set the lower thermostat knob to 200°C. Press the start/stop button to preheat the grill.

STEP 8/15

STEP 9/15

Add the roasted onion and ginger to the mashed potatoes and mix together. Season with salt and pepper to taste.

STEP 10/15

For the filled naan breads, knead the risen dough briefly on a floured work surface and shape into eight smaller balls.

STEP 11/15

Roll out the balls into round patties with a rolling pin. Place 2 tablespoons of the filling in the centre of each patty and spread it. Leave a border of approx. 1 cm.

STEP 12/15

Carefully fold the edge into a small bag, turn the end in and press it in with your hands, so that the patty is well sealed.

STEP 13/15

Set both griddle plates to 200°C. Press the start/stop button to preheat the grill.

STEP 14/15

When the display shows ready, use it as an open grill and toast the filled naan breads for 2 minutes, then turn and toast for another 2 minutes.

STEP 15/15

Serve the filled naan breads with mint dip while still warm.

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Spicy stuffed naan with potatoes and mint dip

This recipe is prepared with:

Ingredients

Instructions

STEP 1/15

STEP 2/15

STEP 3/15

STEP 4/15

STEP 5/15

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STEP 8/15

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STEP 11/15

STEP 12/15

STEP 13/15

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STEP 15/15

Spicy stuffed naan with potatoes and mint dip

Ingredients

Instructions

STEP 1/15

STEP 2/15

STEP 3/15

STEP 4/15

STEP 5/15

STEP 6/15

STEP 7/15

STEP 8/15

STEP 9/15

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STEP 13/15

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Notes

Discover more recipes on www.braunhousehold.com/en-gb/recipes

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