Description
Achari Paneer Naan Bombs are a delicious fusion appetizer combining spicy, tangy achari masala-coated paneer filling wrapped in soft naan dough and baked to golden perfection. These bite-sized treats are perfect for parties or a flavorful snack, offering a perfect balance of Indian spices and comforting bread.
Ingredients
Scale
Paneer Filling
- 1 1/2 cups paneer, cubed small
- 2 teaspoons achari masala
- 1 tablespoon Greek yogurt
- 1 teaspoon ginger-garlic paste
- 1 green chili, finely chopped (adjust to taste)
- 2 tablespoons fresh cilantro, chopped (plus more for garnish)
Dough and Finishing
- 1 pound naan dough or pizza dough
- 2 tablespoons butter or ghee, melted
- 1/2 teaspoon salt
Instructions
- Sauté Aromatics: In a pan, heat a bit of oil and sauté the ginger-garlic paste until fragrant to release its flavors and aroma.
- Add Spices and Chili: Add the finely chopped green chili and achari masala to the pan and cook for about 1 minute, allowing the spices to bloom and infuse the oil.
- Cook Paneer Mixture: Stir in the small paneer cubes and Greek yogurt. Cook for 4 to 5 minutes, stirring occasionally until the paneer is well coated with the spice mixture and lightly browned. Remove from heat and let the filling cool to prevent dough from becoming soggy.
- Prepare Dough Balls: Divide the naan or pizza dough into small equal-sized balls. Roll each ball into a 3 to 4 inch diameter disc to make it easier to wrap around the filling.
- Fill and Seal: Place a spoonful of the cooled paneer filling in the center of each rolled dough disc. Pinch and seal the edges tightly to encase the filling securely and then flip the sealed side down to make a smooth surface on top.
- Preheat Oven and Arrange: Preheat your oven to 375°F (190°C). Place the filled dough balls on a baking tray lined with parchment paper, ensuring they have enough space to expand slightly.
- Brush with Butter or Ghee: Lightly brush the tops of the dough balls with melted butter or ghee to promote a golden, glossy finish after baking.
- Bake Naan Bombs: Bake in the preheated oven for 15 to 20 minutes or until the naan bombs are golden brown and have blistered slightly on the surface.
- Garnish and Serve: Remove from the oven, garnish with freshly chopped cilantro, and serve warm with your favorite dip like mint chutney or yogurt dip for a delightful snack.
Notes
- Adjust the green chili quantity to control spiciness.
- Use fresh paneer for the best texture; you can pan-fry it lightly to enhance flavor if desired.
- If you don’t have achari masala, a mix of pickling spices or chaat masala can be a substitute.
- Ensure the filling is cooled before wrapping to avoid tearing the dough.
- Serve immediately after baking for the best taste and texture.
