19/08/2026
Dhaba-Style Aloo Naan with Imli Chutney 🫓🥔🔥
For Naan Dough:
• 1 cup lukewarm water
• ½ cup curd/yogurt
• 1 tbsp sugar
• 2 tsp salt
• 2 tbsp oil
• 2½ cups all-purpose flour
• ¼ tsp baking soda
For Potato Stuffing:
• 4–5 boiled potatoes
• 1 cup chopped onion
• 1 tbsp chopped green chilli
• ½ tbsp chopped ginger
• Handful of chopped coriander
• 2 tsp coarse cumin powder
• ½ tbsp coarse coriander powder
• 2 tsp red chilli powder
• ¼ tsp carom seeds
• 1 tsp black salt
• Salt to taste
• 1 tsp chilli flakes
For Imli Chutney:
• ½ cup tamarind pulp
• ½ cup chopped onion
• ½ cup boiled, chopped potato
• Chopped green chilli, ginger & coriander
• ½ tbsp coarse cumin powder
• ½ tsp black salt
• 1 tsp red chilli powder
• Salt to taste
• 1 tbsp sugar
Method:
Mix flour, baking soda, salt, sugar, yogurt and water. Cover for 5–10 mins, then knead until smooth. Add oil as needed. The dough should be slightly sticky, not too firm. Cover and rest for 1–2 hours.
Mash the boiled potatoes and mix with all the stuffing ingredients.
Preheat your oven at its maximum temperature for 30 mins.
Grease your work surface and hands with a little oil. Make dough balls, fill generously with potato stuffing and seal. Gently press and roll into a slightly thick naan so it stays soft.
Cook one side of the naan on a hot tawa/pan. Then place it on the oven grill rack and cook for 5–6 mins, or until lightly golden on top.
Mix all the imli chutney ingredients together.
Brush the hot naan generously with butter and serve with tangy imli chutney. Enjoy! 🤎