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

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

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.

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

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

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

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.

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.

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

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

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.

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.

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

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.

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