Onion Bhaji Naan Bread Recipe
Recipe information
Make Onion Bhaji Naan Bread in just 1h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Get This Recipe In Your Inbox
Just share your email, and we'll send it straight to your inbox. Plus, enjoy weekly servings of cooking inspiration as a bonus!
Was this page helpful?
Help improve this recipe for others!
Ingredients
STUDIO BARNDIVA DINNER MENU - Naan Dough
STUDIO BARNDIVA DINNER MENU - Onion Bhaji Filling
STUDIO BARNDIVA DINNER MENU - Naan Dough
1. Activate yeast
In a small bowl, warm 0.25 cup water to about 110–115°F (43–46°C). Whisk in 1 teaspoon sugar, then sprinkle 1 teaspoon instant yeast over the surface. Let stand 5–10 minutes until foamy.
2. Mix dry ingredients
In a large mixing bowl, whisk 2.25 cups all-purpose flour with 0.5 teaspoon salt. Create a well in the center for the wet ingredients.
3. Combine wet ingredients
In another bowl, stir together 0.25 cup plain yogurt, 0.25 cup warm water, and 2 tablespoons vegetable oil.
4. Knead dough
Pour the foamy yeast mixture into the flour, then add the yogurt–oil mixture. Mix until a rough dough forms, then turn onto a lightly floured surface and knead for 8–10 minutes until smooth and elastic.
5. First rise
Lightly oil a clean bowl, place the dough inside, cover with plastic wrap or a damp towel, and let rise in a warm spot for 60–90 minutes, until doubled in size.
6. Divide and rest
Punch down the risen dough, divide into 4 equal portions, and cover to rest for 15 minutes.
7. Prepare to cook
If using an oven stone, preheat to 500°F (260°C) and place a baking stone or heavy pan inside. If cooking on the stove, place a heavy skillet on high heat and keep dough portions covered until ready to shape.
8. Roll rounds
Take each dough ball and roll out on a lightly floured surface into 8–9 inch rounds. Keep rolled discs covered with a towel to prevent drying.
STUDIO BARNDIVA DINNER MENU - Onion Bhaji Filling
9. Prepare onions and spice mix
Peel and thinly slice the onion. In a bowl, combine chickpea flour, cumin seeds, turmeric, coriander powder, chili powder, and salt. Mix well.
10. Add onion and cilantro
Add the sliced onion and chopped cilantro to the spice mixture. Stir to coat evenly.
11. Hydrate batter
Drizzle in water a little at a time, stirring, until the mixture forms a thick batter that coats the onions, not a runny slurry.
12. Fry bhaji fritters
Heat 2 tablespoons neutral oil in a deep pan to about 350°F (175°C). Drop spoonfuls of the batter into the hot oil and fry until golden brown and crisp, about 2–3 minutes per side. Remove with a slotted spoon and drain on paper towels.
13. Cool and crumble
Let the bhaji fritters cool briefly, then crumble into bite-sized pieces suitable for stuffing into naan.
STUDIO BARNDIVA DINNER MENU - Assembly and Cooking
14. Stuff and seal naan
Place one rolled naan round on a lightly floured surface. Add a portion of the crumbled bhaji filling in the center, then gather the edges up and pinch to seal. Gently twist and flatten into a stuffed circle.
15. Cook stuffed naan
Heat a skillet or tandoor to high heat. Transfer the stuffed naan to the hot surface and cook 2–4 minutes per side, until the exterior is blistered and the dough is cooked through. Rotate to ensure even browning.
Local Coupons
No local coupons found for this recipe's ingredients.