Description
Achari Paneer Naan Bombs are flavorful, bite-sized stuffed breads filled with tangy achari-spiced paneer, Greek yogurt, and aromatic herbs. Baked to golden perfection, these naan bombs make an irresistible appetizer or snack, combining the rich taste of Indian pickling spices with soft, buttery dough.
Ingredients
Scale
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 & Assembly
- 1 pound naan dough or pizza dough
- 2 tablespoons butter or ghee, melted
- 1/2 teaspoon salt
- Oil for sautéing
Instructions
- Prepare the filling: Heat a small amount of oil in a pan over medium heat. Add the ginger-garlic paste and sauté until fragrant, approximately 1 minute.
- Add spices and chili: Stir in the finely chopped green chili and achari masala, cooking for another minute to release the spices’ aroma.
- Cook paneer mixture: Add the cubed paneer and Greek yogurt, stirring gently to coat the paneer in the aromatic mixture. Cook for 4 to 5 minutes until the paneer is lightly browned. Remove from heat and allow the filling to cool.
- Shape the dough balls: Divide the naan or pizza dough into small portions. Roll each portion into a 3 to 4-inch diameter disc on a clean surface.
- Fill and seal: Place a spoonful of the cooled paneer filling at the center of each disc. Pinch the edges together carefully to seal the filling inside, then flip seam-side down to prepare for baking.
- Preheat the oven: Set the oven temperature to 375°F (190°C) and prepare a baking tray lined with parchment paper.
- Brush with butter or ghee: Arrange the filled dough balls on the tray and brush each generously with melted butter or ghee to encourage browning and add richness.
- Bake: Place the tray in the preheated oven and bake for 15 to 20 minutes, or until the naan bombs are golden and blistered on the outside.
- Garnish and serve: Remove from the oven, garnish with fresh chopped cilantro, and serve warm alongside your favorite dip.
Notes
- Adjust the amount of green chili to control the heat level.
- You can use store-bought naan or homemade pizza dough depending on preference.
- For a vegan version, substitute paneer with firm tofu and use plant-based yogurt and butter alternatives.
- Ensure the filling has cooled before stuffing to avoid tearing the dough.
- Serve these naan bombs as an appetizer or a party snack with chutney or raita.
