Skip The Tandoor: This Tawa Trick Makes Restaurant-Style Aloo Naan At Home Even without a tandoor at home, a regular tawa and a few simple steps are enough to make soft, buttery, restaurant-style aloo naan. If missing a tandoor at home has been stopping you from making restaurant-style aloo naan, here's some good news: a regular tawa is all it takes to recreate that same soft, buttery, dhaba-style naan in your own kitchen. With the right preparation and a simple trick, this recipe comes together without any expensive equipment or special kitchen appliances, using nothing more than everyday ingredients already sitting in most kitchens. A Perfect Pick For Holidays And Guests Whether it is a special family lunch on a day off or something a little different to serve guests, aloo naan fits the occasion every time. Homemade naan also tends to be fresher and cleaner than the naan ordered from outside, and it can be adjusted to taste, spicier or milder, exactly the way you like it. Even first timers do not need to worry. The method is simple enough that soft, flavourful naan can turn out right on the very first try. What Goes Into The Dough And The Stuffing The dough for the naan needs refined flour (maida), salt, sugar, baking powder, baking soda, curd, oil and lukewarm water. The potato stuffing, meanwhile, calls for boiled potatoes, finely chopped onion, green chilli, about 2 tablespoons of finely chopped coriander leaves, 1 teaspoon of red chilli powder, coriander powder, dry mango powder (amchur), garam masala and salt to taste. Kneading A Soft, Well Rested Dough Start by mixing the refined flour, salt, sugar, baking powder and baking soda together in a large bowl. Add the curd and oil, then knead everything into a soft dough using lukewarm water. Once the dough is ready, cover it and set it aside for about 1 to 2 hours. This resting time lets the dough rise slightly, which is what makes the naan turn out soft on the inside once it is cooked. Preparing The Potato Stuffing The stuffing can be prepared while the dough is resting, which saves time later. Mash the boiled potatoes thoroughly so no lumps remain, then mix in the chopped onion, green chilli, coriander leaves, red chilli powder, coriander powder, amchur, garam masala and salt. It is important that the stuffing is not too wet, otherwise it can spill out while rolling the naan and stick to the tawa. Rolling And Stuffing The Naan Once the dough has rested, divide it into equal sized balls. Roll out one ball gently and place a portion of the potato stuffing in the centre. Seal the edges carefully so the stuffing stays sealed inside, then roll it out again with a light hand. The naan should not be rolled too thin, since that increases the risk of the stuffing pushing through. Getting That Dhaba Style Char Without A Tandoor Heat the tawa well before cooking. Splash a little water on one side of the rolled naan and press that side onto the hot tawa so it sticks. Small bubbles will start appearing on the surface within a short while. At this point, carefully flip the tawa over and let the naan cook directly over the gas flame. This step is what makes the naan puff up nicely and turn a light golden colour on top, giving it a texture and taste close to what a tandoor produces. As soon as the naan is ready, brush it with butter or ghee right away. This step boosts the flavour considerably and also keeps the naan soft for longer. What To Pair Aloo Naan With Hot aloo naan tastes best served alongside chole, dal makhani, shahi paneer, kadhai paneer, mix vegetables or boondi raita. A little extra butter and some chopped coriander sprinkled on top just before serving can make it even more appealing. Tips To Keep In Mind While Making Naan • Fill the stuffing only after it has cooled down completely. • The tawa needs to be sufficiently hot for the naan to cook properly. • Wetting the naan before sticking it to the tawa helps it stay in place instead of falling off. • Always finish with butter or ghee, since it improves both the taste and the softness of the naan. What this means for you • For home cooks: Anyone who has been going out just to eat dhaba-style aloo naan because there is no tandoor at home can now make it with a regular tawa and everyday kitchen ingredients, saving money and skipping the trip outside. Questions & Answers 1. Can dhaba-style aloo naan be made without a tandoor? Yes, with the right preparation and the correct technique for cooking it on a tawa, soft and tasty aloo naan can be made at home. 2. How long does it take to prepare the aloo naan dough? After kneading, the dough needs to be covered and left to rest for about 1 to 2 hours so it rises and the naan turns out soft. 3. What spices go into the potato stuffing? The stuffing is made with boiled potatoes mixed with onion, green chilli, coriander leaves, red chilli powder, coriander powder, amchur, garam masala and salt. 4. How is the naan puffed up like it comes from a tandoor? Water is applied to one side of the naan and it is stuck onto a hot tawa, and once bubbles appear the tawa is flipped so the naan cooks directly over the gas flame, which makes it puff up well. 5. What can aloo naan be served with? Hot aloo naan can be served with chole, dal makhani, shahi paneer, kadhai paneer, mix vegetables or boondi raita. 6. What should be kept in mind while making the naan? The stuffing should be filled only after it has cooled completely, the tawa should be well heated, and butter or ghee should always be applied once the naan is cooked. https://trendkia.com/en/food/bina-tndura-ke-bhi-milega-dhabe-jaisa-svada-tave-para-isa-taraha-banaen-mulayama-alu-nana-7924 TrendKia — Har trend, sabse pehle.