Dish Snapshot

Pickled Paneer Naan Bombs are a celebration of texture and tang: a pillowy, slightly crisp naan exterior gives way to a warm, tangy paneer and potato filling with molten mozzarella at the center. The aroma is intoxicating — browned butter, garlic and nigella mingle with the bright, vinegary notes of achaar masala and the roasted, savory perfume of kasuri methi. Each bite alternates between a soft chew, a subtle crunch from nigella seeds, and a gooey cheese pull that feels indulgent yet familiar.

This recipe is perfect for lively gatherings, cozy weekend breakfasts turned into an indulgent treat, or as a portable snack for game nights and potlucks. It’s festive enough to serve at Diwali or holiday spreads, yet approachable for a quick, satisfying weeknight meal. The pickled spices add an unexpected, addictive twist that will make these bombs disappear first.

Nutrition Highlights

Estimated nutrition per serving (1 naan bomb). Values are approximate and calculated using USDA FoodData Central nutrient profiles for the recipe’s ingredients; individual brands and exact ingredient weights will change final numbers.

Calories: ~195 kcal
Protein: ~8 g
Carbohydrates: ~17 g
Fat: ~11 g
Fiber: ~1.5–2 g
Sodium: ~500–650 mg (varies with cheese and added salt)

These are estimates for one of 15 naan bombs made from the recipe quantities provided. If you need precise nutrition for medical or strict dietary reasons, weigh your final batch and use a nutrition calculator with your exact ingredient brands. Trusted sources for ingredient nutrient profiles include the USDA FoodData Central and national health websites.

Why You’ll Love It

Flavor & Aroma: The achaar masala and chaat masala deliver a tangy, savory rush that balances the creamy paneer and mozzarella. The roasted kasuri methi lends an herbaceous, slightly smoky note that keeps each bite interesting.
Crowd-Pleaser: Gooey cheese and handheld format make these irresistible at parties — they’re easy to pass around and even more fun to eat.
Comfort with a Twist: Familiar textures (naan, paneer, potato) meet vibrant pickled spice flavors — comfort food with personality.
Flexible Occasion: Serve them for brunch, as a tea-time snack, or alongside a festive spread. They’re equally at home on a weekday dinner table or a celebratory buffet.

Step-by-Step Instructions

Ingredients (exact quantities)

1 cup grated paneer (use ~200 g if measuring by weight)
1 medium boiled potato, peeled and mashed (approximately 125 g)
1 cup grated mozzarella cheese (approx. 110–120 g)
10–12 mozzarella cubes, approximately 1 cm each (approx. 60–100 g total)
2 tablespoons fresh coriander, chopped (plus 1 tablespoon finely chopped for butter brush)
1/4 teaspoon salt (for filling)
1 teaspoon chaat masala
2 teaspoons achaar masala (pickle masala)
1.5 teaspoons roasted kasuri methi, powdered
1 tablespoon kalonji (nigella seeds)
220 g all-purpose flour (maida)
60 g whole wheat flour (aata)
1 tablespoon semolina (sooji)
1 teaspoon salt (for dough)
2 teaspoons sugar
1/8 teaspoon baking soda
1/8 teaspoon baking powder
80 ml curd (yogurt)
60 ml milk (plus extra for brushing)
2 tablespoons oil, divided (one tablespoon for dough, one for resting/brush)
3 tablespoons butter, melted (for final brushing)
1–2 green chillies, minced (adjust to taste)
1 teaspoon garlic, grated
Optional for topping: extra nigella seeds and melted butter

Optional ingredients & substitutions

Vegan: Use firm tofu (crumbled) instead of paneer, vegan mozzarella, and a plant-based yogurt; swap butter for vegan butter/oil.
Gluten-free: Use a gluten-free all-purpose blend (binders may be needed) and substitute semolina for fine cornmeal if necessary—texture will change.
Lower-fat: Use part-skim mozzarella, reduce butter to 1 tbsp for brushing, and use low-fat yogurt.
Spice variations: Add roasted cumin powder or a pinch of smoked paprika for smoky depth.

Method (numbered steps)

Prepare the filling: In a mixing bowl, combine grated paneer, mashed potato, grated mozzarella (1 cup), chopped coriander (2 tbsp), 1/4 tsp salt, 1 tsp chaat masala, 2 tsp achaar masala, and 1.5 tsp powdered roasted kasuri methi. Mix thoroughly until cohesive. Set aside.
Make the dough: In a large bowl, combine 220 g all-purpose flour, 60 g whole wheat flour, 1 tbsp semolina, 1 tsp salt, 2 tsp sugar, 1/8 tsp baking soda, 1/8 tsp baking powder. Add 80 ml curd, 60 ml milk, and 1 tablespoon of oil. Mix and knead for 3–4 minutes until the dough is soft and smooth; add a little more milk if needed. Cover and let rest.
Divide and rest: Divide the dough into 15 equal balls. Place them on a greased plate or baking tray, brush with oil, cover, and let rest for 30 minutes.
Stuff and seal: Roll each dough ball into a roughly 9 cm circle. Spoon an appropriate portion of the filling into the center and place a mozzarella cube (1 cm) in the middle of the filling. Carefully bring the edges together and seal to form a stuffed ball. Brush the top lightly with milk and sprinkle with nigella seeds. Rest the stuffed balls for 10 minutes.
Prepare the butter brush: In a small bowl, combine 3 tablespoons melted butter, minced green chillies (1–2), 1 tablespoon finely chopped coriander, and 1 teaspoon grated garlic. Set aside for immediate use after cooking.
Cooking option A — Ooni pizza oven: Preheat an Ooni pizza oven to approximately 700°C (follow your oven’s manual and safety guidance). Place the naan bombs on a cast-iron skillet or oven-safe pan. Slide the skillet into the preheated oven, then turn off the flame and close the door. Cook for about 8 minutes. Briefly turn the flame back on for one minute to achieve a char, rotating the skillet every 20 seconds for even browning. Remove and immediately brush with the butter mixture.
Cooking option B — Air fryer: Preheat the air fryer to 190°C for 3 minutes. Place prepared naan bombs directly in the basket (don’t overcrowd). Brush with milk and sprinkle nigella seeds. Air fry for 8–9 minutes until golden brown and cooked through. Immediately brush with the butter mixture and serve hot.
Cooking option C — Conventional oven: Preheat the oven to 200°C. Place prepared naan bombs on a baking tray lined with parchment. Brush with milk and sprinkle nigella seeds. Bake for about 18 minutes until golden brown and cooked through. Remove and immediately brush with the butter mixture.

Practical tips during process

Avoid overmixing the filling — combine until cohesive but not gluey; a bit of texture keeps the bombs interesting.
When sealing, pinch firmly and optionally dampen the dough edge with a touch of water to ensure a tight seal.
If using the Ooni or very high-heat ovens, keep a close eye—cooking times are short and can go from charred to burnt quickly.
Use a thermometer to check internal temperature if unsure—cheese should be melted and the dough cooked through.
Resting dough and shaped bombs helps gluten relax, making rolling and cooking more even.

Best Pairings

Classic chutneys: Mint-coriander chutney, tamarind-date chutney, or sweet mango chutney balance the pickled spices.
Cooling raita: A cucumber or boondi raita softens the heat and adds a cooling contrast.
Beverages: Masala chai for an afternoon snack, chilled mango lassi for a richer pairing, or a light lager for party service.
Makes for a heartier meal when paired with a simple salad of chopped cucumbers, tomatoes, and lemon vinaigrette.
Party platter idea: Slice a few bombs in half, arrange with chutneys, sliced red onion, lemon wedges, and roasted nuts.

Shelf Life & Storage

Room temperature: Store in an airtight container for up to 1 day (best eaten same day for texture).
Refrigerator: Keep in an airtight container for 2–3 days. Reheat in an oven or air fryer for best texture (avoid microwave if you want to retain chewiness).
Freezer: Freeze individually wrapped naan bombs for up to 2 months. Thaw in the fridge overnight and reheat in a preheated oven (200°C) for 8–10 minutes or in an air fryer until heated through.

When reheating, brush with a little butter or oil to revive the crust and brush the garlic-chili butter after heating for the best flavor.

Insider Secrets

Paneer texture: Use slightly drier paneer (pressed if very moist) so the filling doesn’t become watery. If your paneer is soft, crumble and pat dry on a paper towel before grating.
Cheese balance: Combine grated mozzarella with a small amount of a sharper cheese (like provolone or mature cheddar) for more depth if you like punchy flavor. Keep the original mozzarella cubes for the lava-center effect.
Dough hydration: The dough should be soft but not sticky; small adjustments to milk or flour will refine it. Slightly tacky is okay — it helps with sealing.
Nigella seeds: Don’t skip them — the crunch and oniony scent are a hallmark of naan bombs. Toast lightly in a dry pan for 20–30 seconds to bloom their flavor.
Even cooking: Rotate pan/skillet frequently in high-heat ovens to avoid hot spots and ensure even browning.

Creative Twists

Achari Veggie Bomb: Add finely chopped, sautéed bell pepper and onions to the filling for extra texture and sweetness.
Spicy Tandoori Paneer: Marinate paneer for 15 minutes in a light tandoori paste before grating for smoky, spiced notes.
Vegan Version: Swap paneer for crumbled firm tofu tossed with 1 tsp kala namak (if desired) and use vegan mozzarella and plant-based yogurt; use vegan butter for finishing.
Herbed Garlic Butter: Replace green chili butter with a chive-garlic-herb butter for a milder, herb-forward finish.
Mini Bites: Make smaller dough balls for bite-sized appetizers — reduce baking time and watch closely.

All Your Questions Answered

Q: Can I make the filling ahead of time?
A: Yes — the filling can be made and refrigerated for up to 24 hours. Keep it covered; if it firms up, bring to room temperature and gently rework before stuffing.

Q: My dough is sticky. What should I do?
A: Dust your work surface sparingly with flour and let the dough rest 10–15 more minutes (gluten relaxation). Add flour in 1 teaspoon increments only if necessary to avoid a tough dough.

Q: How do I prevent leaks during baking?
A: Make sure edges are pinched very tightly and slightly moistened before sealing. Roll into balls and let them rest seam-side down briefly to help seal.

Q: Want a lower-calorie version?
A: Use part-skim mozzarella, reduce butter to 1 tbsp for brushing, use low-fat yogurt, and reduce added oil. Consider using less cheese in the filling to cut calories further.

Q: Can I bake straight from frozen?
A: Yes — bake from frozen at 200°C for a few extra minutes (8–12 min total depending on size). Brush with the butter mix immediately after baking.

Conclusion

If you’re looking for a show-stopping snack that blends comfort and bright, tangy spice, these Pickled Paneer Naan Bombs will be a new favorite — versatile for parties, cozy mornings, or as an irresistible appetizer. For more ideas and a related take on achari-style naan bombs, check out this Achari Paneer Naan Bombs recipe on My Food Story, or explore another version at Paneer Naan Bombs – Pizza Pro. I’d love to hear how your batch turns out — share photos, swaps, and tips in the comments or on social media so we can build a community of naan-bomb lovers. Happy cooking!

Pickled Paneer Naan Bombs

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Author: ollierecipegmail-com
Total Time: 48 minutes
Yield: 15 servings 1x
Diet: Vegetarian

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Description

Deliciously stuffed naan bombs filled with tangy paneer and gooey mozzarella, perfect for any occasion.

Ingredients

Scale

1 cup grated paneer (200 g)
1 medium boiled potato, peeled and mashed (125 g)
1 cup grated mozzarella cheese (110–120 g)
10–12 mozzarella cubes (60–100 g total)
2 tablespoons fresh coriander, chopped
1 tablespoon finely chopped coriander (for butter brush)
1/4 teaspoon salt (for filling)
1 teaspoon chaat masala
2 teaspoons achaar masala
1.5 teaspoons roasted kasuri methi, powdered
1 tablespoon kalonji (nigella seeds)
220 g all-purpose flour (maida)
60 g whole wheat flour (aata)
1 tablespoon semolina (sooji)
1 teaspoon salt (for dough)
2 teaspoons sugar
1/8 teaspoon baking soda
1/8 teaspoon baking powder
80 ml curd (yogurt)
60 ml milk (plus extra for brushing)
2 tablespoons oil, divided
3 tablespoons butter, melted (for brushing)
1–2 green chillies, minced (adjust to taste)
1 teaspoon garlic, grated
Optional: extra nigella seeds and melted butter for topping

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Instructions

Prepare the filling: In a bowl, combine paneer, mashed potato, mozzarella, coriander, salt, chaat masala, achaar masala, and kasuri methi. Mix well and set aside.
Make the dough: In a bowl, combine flours, semolina, salt, sugar, baking soda, and baking powder. Add curd, milk, and oil. Knead for 3–4 minutes until smooth, then cover and let rest.
Divide the dough into 15 balls and let rest for 30 minutes.
Roll each ball into a 9 cm circle, fill with a portion of the filling and a mozzarella cube, seal, and rest for 10 minutes.
Prepare the butter brush mixing melted butter, green chillies, coriander, and garlic.
Cooking option A — Ooni pizza oven: Preheat, cook for about 8 minutes, then brush with butter.
Cooking option B — Air fryer: Preheat, cook for 8–9 minutes, then brush with butter.
Cooking option C — Conventional oven: Preheat, bake for about 18 minutes, then brush with butter.

Notes

Ensure the paneer is not too moist to avoid a watery filling. Use slightly drier paneer for best results.

Prep Time: 30 minutes
Cook Time: 18 minutes
Category: Snack
Method: Baking
Cuisine: Indian

Nutrition

Serving Size: 1 naan bomb
Calories: 195
Sugar: 2g
Sodium: 600mg
Fat: 11g
Saturated Fat: 5g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 2g
Protein: 8g
Cholesterol: 20mg