### TranslatedIngredients: 2 cups All Purpose Flour (Maida),2 teaspoons Active dry yeast,1/4 cup Curd (Dahi / Yogurt),2 teaspoon Sugar,2 teaspoons Sunflower Oil,Salt - to taste,3 Potatoes (Aloo) - boiled and mashed,1 Onion - finely chopped,2 Green Chillies - finely chopped,1/2 teaspoon Turmeric powder (Haldi),1/2 teaspoon Garam masala powder,Coriander (Dhania) Leaves - few,1/2 teaspoon Amchur (Dry Mango Powder),Salt - to taste,2 cloves Garlic - finely chopped ### PrepTimeInMins: 70 ### CookTimeInMins: 10 ### TotalTimeInMins: 80 ### Servings: 4 ### Cuisine: North Indian Recipes ### Course: Lunch ### Diet: Vegetarian ### TranslatedInstructions: To begin making the Spicy Aloo Naan Recipe, in a large bowl add the cups of flour all the ingredients for the dough and adding little water at a time knead to make a firm and smooth dough.Grease the dough with a little oil on the top and allow it to rest covered in a warm place until it doubles in volume.Once the naan dough has doubled, punch down the dough, knead for a minute and divide into 5 to 6 portions.The next step is to make the spicy aloo masala for the naan.In a large mixing bowl, add the mashed potatoes and the remaining ingredients and stir well to combine. Check the salt and adjust to suit your taste.Take a portion of the naan dough, dust it in flour and roll it into a 2 inch diameter circle. Place a spoonful of the spicy aloo masala and cover the filling by pulling the dough over it. Dust it with flour and gently roll to make a bigger oval. Brush the stuffed aloo naan with oil and sprinkle garlic on the top. Place it on a greased baking sheet. Proceed the same way with the remaining portions of the dough and potato filling.Preheat the oven to 200 C for 15 minutes. Bake the Spicy Aloo Naan in the preheated oven for about 10 minutes until puffed up and golden in color.Once done, remove from the oven brush some butter on the top and serve. Serve the Spicy Aloo Naan as an appetizer for your parties or along with Paneer Makhani for a weeknight dinner.
