Ingredients
Scale
- 1 cup all-purpose flour
- 1/2 cup warm water
- 1 tsp active dry yeast
- 1/4 tsp sugar
- 1/4 tsp salt
- 8 oz paneer cheese, cubed
- 1/4 cup achari masala (Indian pickle spice blend)
- 2 tbsp chopped cilantro
- 1 tbsp oil
Instructions
- Step 1: In a large bowl, combine flour, yeast, sugar, and salt. Gradually add warm water, mixing until a soft dough forms. Knead the dough for 5-7 minutes until smooth and elastic. Place the dough in a lightly oiled bowl, cover, and let rise in a warm place for about 1 hour, or until doubled in size.
- Step 2: While the dough is rising, prepare the paneer filling. In a bowl, toss the paneer cubes with achari masala and cilantro. Set aside.
- Step 3: Once the dough has risen, punch it down and divide it into 8 equal portions. Roll each portion into a small circle (about 4 inches in diameter).
- Step 4: Place about 1 tablespoon of the paneer filling in the center of each circle. Bring the edges of the dough together to enclose the filling, pinching them tightly to seal. Shape into a ball.
- Step 5: Heat oil in a large skillet or griddle over medium heat. Gently flatten each naan bomb slightly and cook for 2-3 minutes per side, or until golden brown and the paneer is heated through.
- Step 6: Serve hot. Can be enjoyed as a snack or appetizer.
Notes
- Store leftover Achari Paneer Naan Bombs in an airtight container at room temperature for up to 2 days, or freeze for longer storage.
- Reheat leftover bombs in a lightly oiled skillet over medium heat for a minute or two per side, until warmed through and slightly crispy.
- Serve these delicious bombs with a cooling raita or chutney to balance the spicy achari masala.
- For extra flavor, marinate the paneer cubes in the achari masala for at least 30 minutes before assembling the naan bombs.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American