Kafta Stuffed Naan
SERVES
3-4
PREPARATION
60 min
COOKING
10 min
Ingredients
- K&N's Kafta Kabab - 15-18 kababs
- Naan dough - as required
- Naan filling - as required
- All-purpose flour - 3 cups
- Salt - to taste
- Yogurt - 2 tbsp; whipped
- Cooking oil - 4 tbsp
- Sugar - 2 tsp
- Yeast - 2 tsp
- Water - as required
- Potatoes - 2 cups; boiled and mashed
- Salt - to taste
- Whole spice powder - 1 tsp
- Pomegranate seeds - 1 tsp; dried
- Fresh coriander - 2 tbsp
- Lemon juice - ½ tsp
- Onion - ¼ cup; finely chopped
- Green chillies - 2; finely chopped
- Chat masala - 1 tsp
- Red chilli powder - 1 tsp
- Coriander seeds - ½ tsp
Naan Dough:
Naan Filling:
Method
Mix all ingredients and set aside for filling.
Assembling:
Heat K&N's Kafta Kabab as per instructions on pack and set aside.
Make a dough ball and roll flat. Place prepared filling in centre and apply water on area around it.
Roll a smaller naan and place over filling such that it covers 1 inch of area around filling. Prick holes into naan.
Place Kafta Kabab on the edge of smaller naan and fold the outer edges of bottom naan, inwards to center. Brush with milk to seal. Shift naan to round baking tray.
Bake at 180°C for 10-15 minutes.
Serve warm with the condiments of your choice.
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