Name: Pickled Paneer Naan Bombs
Prep time: 30 min
Cook time: 18 min
Total time: 48 min
Cuisine: Indian
Ingredients: 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

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