5 Easy Steps To Make Delicious Achari Paneer Naan Bombs At Home

Achari Paneer Naan Bombs are a delightful fusion snack that combines the rich, soft texture of naan with a spicy and tangy paneer filling. Each naan bomb is a tender, golden-brown bread stuffed with a flavorful mixture of crumbled paneer, aromatic spices, and a hint of pickling spices, giving it a unique, zesty kick. The naan is baked until crisp on the outside and fluffy on the inside, making for a satisfying contrast to the spicy, savory filling. Garnished with sesame seeds and fresh cilantro, these naan bombs are perfect as an appetizer or a fun, flavorful addition to any meal.

Achari Paneer Naan Bombs are a flavorful and innovative twist on traditional naan, filled with a spiced paneer mixture and baked until golden and crispy. Here's how you can make them:

1. Ingredients

For the Naan:

- 2 1/4 teaspoons (1 packet) active dry yeast

- 1 teaspoon sugar

- 1/2 cup warm water

- 2 1/2 cups all-purpose flour

- 1/2 teaspoon baking powder

- 1/2 teaspoon baking soda

- 1 teaspoon salt

- 1/2 cup plain yogurt

- 2 tablespoons ghee or melted butter

- 1/4 cup milk (for brushing)

For the Achari Paneer Filling:

- 200 grams paneer, crumbled

- 1 tablespoon mustard oil (or regular oil)

- 1 teaspoon ajwain (carom seeds)

- 1 teaspoon fennel seeds

- 1 teaspoon nigella seeds (kalonji)

- 1/2 teaspoon turmeric powder

- 1/2 teaspoon red chili powder

- 1 teaspoon coriander powder

- 1 teaspoon pickle masala (or a mix of lemon juice and a pinch of fenugreek seeds for a similar flavor)

- 1 tablespoon finely chopped fresh coriander

- Salt, to taste

For Garnish (optional):

- Chopped fresh cilantro

- Sesame seeds

2. Instructions

Step 1- Prepare the Naan Dough:

- In a small bowl, dissolve the sugar in warm water and sprinkle the yeast on top. Let it sit for about 5-10 minutes until it becomes frothy.

- In a large bowl, combine flour, baking powder, baking soda, and salt.

- Make a well in the center and add the yogurt, ghee (or melted butter), and the yeast mixture. Mix until a soft dough forms.

- Knead the dough on a floured surface for about 5-7 minutes until smooth and elastic. Cover with a damp cloth and let it rise in a warm place for about 1-2 hours, or until doubled in size.

Step 2- Prepare the Achari Paneer Filling:

- Heat mustard oil in a pan over medium heat.

- Add ajwain, fennel seeds, and nigella seeds, and saut for a few seconds until fragrant.

- Add the crumbled paneer and stir well.

- Mix in the turmeric, red chili powder, coriander powder, pickle masala, and salt. Cook for 2-3 minutes until the paneer is well-coated with the spices.

- Stir in the chopped coriander and let the filling cool.

Step 3- Assemble the Naan Bombs:

- Preheat your oven to 400 F (200 C) and line a baking sheet with parchment paper.

- Punch down the risen dough and divide it into 8-10 equal portions.

- Roll each portion into a small circle (about 4 inches in diameter).

- Place a generous spoonful of the paneer filling in the center of each circle.

- Fold the edges of the dough over the filling and pinch to seal, forming a ball or bomb shape.

- Place the filled naan bombs seam-side down on the prepared baking sheet. Gently flatten them with your palm.

- Brush each naan bomb with milk and sprinkle with sesame seeds if desired.

Step 4- Bake:

- Bake in the preheated oven for 15-20 minutes, or until the naan bombs are golden brown and cooked through.

Step 5- Garnish and Serve:

- Garnish with chopped cilantro if desired.

- Serve warm with a side of chutney or yogurt.

Enjoy your delicious and spicy Achari Paneer Naan Bombs!