Stuffed Naan Bombs | Sanjeev Kapoor Khazana

Naan dough stuffed with an interesting mutton mince mixture, rolled into balls and baked to perfection.

STUFFED NAAN BOMBS

Ingredients

2 cups refined flour (maida)
½ teaspoon baking powder
¼ teaspoon baking soda
Salt to taste
1 teaspoon sugar
¼ cup yogurt
2-3 mutton seekh kababs
5-6 mozzarella cheese cubes
¼ cup melted butter
1 tablespoon dried parsley
Oil for greasing
Tomato ketchup for serving

Method

1. Take refined flour in a large bowl. Add baking powder, baking soda, salt and sugar and mix.
2. Add yogurt and knead into a soft dough. Cover with a damp muslin cloth and keep aside to rest for 15-20 minutes.
3. Break the mutton seekh kababs into small pieces. Use a fork to shred it roughly.
4. Shape the mutton kabab mixture into small balls and stuff each with a cube of mozzarella cheese.
5. Divide the dough into equal portions and shape each into a small ball. Dust a work top with refined flour and roll each ball into a small roti.
6. Stuff each roti with the mutton cheese ball.
7. Take butter in a bowl. Add parsley and mix well.
8. Preheat the oven at 180 degrees celcius.
9. Grease a baking tray with oil. Place the naan bombs on it. Cover with a damp muslin cloth and keep aside to prove for 12-15 minutes
10. Mix the butter and parsley and brush the naan bombs with it.
11. Bake in a preheated oven at 180 degrees for 15-20 minutes.
12. Baste the naan bombs with parsley butter.
13. Serve hot with tomato ketchup.

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Cuisine - Fusion

Course - starter

Dish - starter