Life is so full of surprises. Just when you think everything is fine, it throws a nasty one at you, sends you back to think, ‘Hey! Where did that come from?’ But then, there are also some surprises, which you simply can’t get enough. Those little, unexpected ones, which brighten your day, make you feel that life couldn’t have been better….roses and thorns, as they say. Excuse me, but,I’m just in that sort of roses and thorns way.
Lets’s head straight to the kitchen now, where I have been making these yummy stuffed mini naans today…
and am wasting no time in sharing them with all you wonderful people out there. I must say, there is something really special about stuffed goodies. They look rather plain on the outside, but bite into them, and voila…a different sensation altogether. I simply love those surprises that lay hidden in them, tingling the tastebuds.
3 c whole wheat flour(atta)
1 C warm milk
3 tsp fast action dried yeast
1 tsp sugar
1 tblsp salt
3 tblsp plain yogurt
2 tblsp dried mint
5 medium sized potatoes,boiled,peeled and crumbled
1 small carrot, grated
1/2 yellow pepper, finely chopped
1 large close capped mushroom, sliced
1 small onion, finely chopped
4-5 cloves of garlic, finely chopped
1 tblsp cumin powder
3/4 tsp turmeric powder
chilli powder(as per taste)
2 tblsp oil
for the tempering-
1 tblsp cumin seeds
1 bay leaf
1whole dried red chilli ,split
sesame seeds(for sprinkling on top)
a little melted butter for brushing the tops
salt to taste
a little paneer, crumbled(optional)
- Whisk together the yeast and sugar with 1/2 c of the milk and keep aside for about 10 minutes or till frothy.
- In a bowl, mix together the flour, mint and salt.
- Make a well in the flour mixture and tip in the yeast mixture, the rest of the milk, and the yogurt. Mix together and knead for about 7-8 minutes to form a smooth ball of dough. use floured hands if you find it too sticky in the beginning.
- Place the ball of dough in a oiled bowl and toss it. Cover the bowl with plastic wrap and leave in a preferably warm place for about an hour or till doubled in volume.
- While the dough rises, make the filling. Heat the oil and add the add the ingredients for tempering.
- When the seeds splutter, add the onions and garlic and stir for 3-4 seconds. Add the mushrooms, carrot, yellow pepper, cumin and turmeric powders and a pinch of salt. Cook over medium heat, stirring continuously till the mushrooms soften Add the potatoes, sun dried tomatoe paste and season with salt.Stir to combine, for about 2-3 minutes and remove from heat. Cool completely(spreading it out on a plate quickens the process). Divide into 10 equal portions.
- Pre heat the oven at 250 deg C.
- Punch down the dough and knead for a couple of minutes. Divide into 10 portions.Shape into balls and slightly flatten them.
- Roll them out into discs of about 4 inches in diameter. Place a portion of the filling and a little of the crumbled paneer in the centre of each. Gather the edges to form a pouch.
- Gently flatten them and pat them out with the fingertips to about 4-5 inches in diameter.Taper one end of the dough to make a tear shape and place on a baking tray. Sprinkle the sesame seeds on top. If baking in batches, keep the unused balls of dough, covered, to prevent drying
- Place the tray on the top rack of the preheated oven and bake for about 10-11 minutes or till golden.. (Do keep an eye on them after 7-8 minutes…they over brown too quickly). Brush with a little melted butter and cool in the tray for a couple of minutes.
- Serve immediately with yougurt or pickle. If storing for later, transfer to a rack and cool completely. Stack them one on top of the other and wrap in foil and warm before serving.
We loved biting through the soft naans to reach the surprise within. The fiiling was a delight…the sundried tomatoes added a wonderful flavour. I kept the potatoes a little chunky, as you can see from the bits peeking out…they added a nice bite;but, if you prefer, the potatoes can be mashed completely for easier rolling.