Have you ever thought about how restaurants achieve that soft and flavorful Aloo Naan? The kind that is bursting with spices and aroma? If so, your quest ends here.

Today, we will share a simple yet effective recipe for Aloo Naan that will allow you to create this delightful bread at home, even better than what you find in restaurants. Trust me, it’s as easy to prepare as it is delicious to eat.

Ingredients for Aloo Naan
For the Naan:
Flour: 2 cups
Curd: ½ cup
Sugar: 1 teaspoon
Salt: to taste
Baking powder: ½ teaspoon
Baking soda: ¼ teaspoon
Oil: 2 tablespoons
Lukewarm water: for kneading
For the potato filling:
Boiled potatoes: 2-3 medium
Finely chopped green chilies: 1-2
Finely chopped onion: ½
Chopped coriander leaves: 2 tablespoons
Red chili powder: 1 teaspoon
Coriander powder: 1 teaspoon
Dry mango powder: ½ teaspoon
Garam masala: ¼ teaspoon
Salt: to taste

Steps to Prepare Aloo Naan
In a large bowl, combine flour, baking powder, baking soda, sugar, and salt. Add curd and oil, mixing thoroughly. Gradually knead the mixture into a soft dough using lukewarm water. Cover the dough and let it rest in a warm area for 1-2 hours to rise.

Next, mash the boiled potatoes and mix in the chopped green chilies, onions, coriander, red chili powder, coriander powder, dry mango powder, garam masala, and salt until well combined.

Divide the dough into medium-sized balls. Take one ball, flatten it slightly, and place the potato filling in the center. Seal the ball tightly and roll it out gently into a round or oval shape.

Heat a non-stick skillet or iron griddle. Moisten one side of the rolled naan with water and place it on the pan (water side down). Once it begins to cook and bubbles form, flip the pan upside down to cook the naan directly over the flame. This method will help the naan puff up and achieve that restaurant-quality appearance.

Brush the naan with ghee or butter and serve it hot. It pairs wonderfully with your favorite dal makhani, chole, or raita.

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