Aalu Methi Naan with Sunshine and Smile

It seems as though the weather has taken a turn for the worse in my neck of the woods, its been raining all day, as the winds gust and the chill sets in.   I know my friends in Colorado saw quite a bit of snow already, but folks here in New Jersey it’s just too soon!   This is our time to enjoy hot chocolate and drive through the country side enjoying the colors of the changing leaves…sigh    This is definitely not the time to put chains on the tires…..wow, how old am I that I remember putting chains on the tires, do anyone still do that?   But I think you get my drift, no pun intended.    I’m just not ready to make snow angels!

But today is a day to celebrate not to complain about the weather,  It’s Guest Post Friday!!!  Today my friends I have a very special guest, Kankana from Sunshine and Smile.    I was so happy when Kakana agreed to do a guest post for me, I have been a follower of hers since I first found Sunshine and Smile.  Not only will you will find a treasure trove of delicious Indian dishes, but it doesn’t stop there, baked goods, drinks, you name and Kankana’s probably made it!   Sunshine and Smiles is such an appropriate title for her blog,  you can feel the warmth of sunshine in everything she makes, and you can’t but help but  to smile as you enjoy every tasty post that she shares with us…….sigh, it’s a good life!

So my friends, sit back, relax, put your feet up, and get ready for those tummy grumblings to start, as I give you……..

Sunshine and Smile

How is the festive season going for you guys? I can feel it everywhere; shopping malls are always packed, Halloween costumes are getting stitched and kids are all excited about the ‘treat or trick’; it’s the fun time of the year 🙂

A delicious meal doesn’t call for any celebration or festival but all celebrations or festivals calls for a delicious meal. This festive month, for the first time in my life, I have been cooking non-stop and enjoying every bit it. Few days back, I tried making Stuffed Naan and kind of surprised myself with how perfect they came out!

When Chef Dennis asked me to do a guest post, I almost jumped from my chair! I have been following Chef Dennis’s blog ever since I joined Foodbuzz and have learned a lot from his writing. Simple adore the way he shares about blogging ethics, photography and other important things related to blogging.

There is a lot that we can learn from him and today I feel honored to share a recipe is his space.

Chef Dennis left it on me to decide the dish and so I thought, why not share something from India and what better than a soft buttery Naan. It’s one of our favorite and perfect for this season.

I never knew making Naan was even possible at home until I started reading about it in the blogs. I was one silly person who was scared of working with yeast but over the time, we became friends. Now, they behave and work with the dough to rise it neatly and that makes my Naan soft and delicious.

I didn’t learn making Naan by myself. It’s my dear friend Soma’s recipe that makes my Naan the way I like

At the first attempt, it may not come out perfect because it depends on what method you are using, like a stove top or oven. It also depends on the kind of stove top – a gas or an electric coil. Last but not the least, it also depends on the type of pan you are using to prepare the naans.

I have an electric stove top and it’s not the best option for naan but I have no choice. Baking it in oven somehow makes it hard and chewy. Over the period, I also learned that cast iron pan is the best option to make Naan; it adds a nice char to it.

Aalu is Potato and Methi is Fenugreek. The combination of these two is my husband’s favorite and so, I thought of using it as a stuffing. Fenugreek is used a lot in Indian cuisines – either fresh or dried or seeds. It has a very strong flavor and it is easily available in any Indian Market. The only tiring part is to tear off the leaves from the stems, but it can help you pass the time as you wait for the naan dough to rise 🙂

Stuffed Naan is a meal on it’s own and you really don’t need any sides. You can serve it with some plain yogurt and butter or some Indian pickle. It’s warm, it’s hearty and it’s absolutely delicious!

Hope you all have a happy and spooky but safe Halloween 🙂

5.0 from 5 reviews
Aalu Methi Naan
Prep time
Cook time
Total time
Recipe type: Entree
Serves: 6-7
For the naan
  • 3½ cup all-purpose flour
  • 1 cup plain yogurt
  • 4 tbs ghee/melted butter/oil
  • 2 tbs water, for kneading
  • 1 tsp salt
  • ⅛ tsp baking soda
  • 2½ tsp active dry yeast
  • ½ cup warm water
  • 1½ tsp sugar
For the stuffing
  • 2 large or 3 medium potatoes, boiled and mashed
  • 3 cups fresh fenugreek leaves
  • 1 tsp asafoetida
  • 1 tsp cumin powder
  • 1 tsp chilly powder
  • 1 tsp coriander powder
  • salt
  • oil
Few more ingredients
  • ghee or butter to rub on the Naan
  • ½ cup sesame seeds
  • ½ cup cilantro, very finely chopped
For the stuffing
  1. In a pan, heat 2 tbs oil and add asafoetida.
  2. Then, add the mashed potatoes, spices (cumin, chilly and coriander) and mix them properly.
  3. Add fenugreek leaves, season with some salt and cook for about 5 minutes in medium heat.
  4. Once done, set it aside and let it cool completely before you stuff it in the naan.
For the naan dough
  1. Put some warm water in a cup and add sugar and yeast. Cover and let it rest for about 10 minutes or until it's activated and forms a nice foam on top.
  2. Mix the flour, baking soda, salt, ghee (or butter or oil), yogurt and the activated yeast in a bowl.
  3. Start kneading and add the water. If required, add more water but make sure the dough is soft but not sticky.
  4. Continue kneading for another 5 minutes until the dough is smooth and can be easily stretched.
  5. Take another bowl and grease it with some oil. Place the dough in the bowl, rub little oil on top of the dough and cover it with a clear wrap.
  6. Keep it in the oven with the lights on. This will keep the dough warm and helps in rising.
  7. It will take about 3 hours for the dough to rise to double in size.
  8. Take the dough out on a flat surface and knead for few more minutes.
  9. Divide the dough in 7 equal parts, transfer it to a plate, cover it with a clear wrap and let it rest for another 40 minutes.
For the stuffed naan
  1. Take one portion of the dough and keep the rest covered (it's important or else the dough will become dry).
  2. Roll it out a little, place some of the stuffing inside, seal the sides and start rolling very gently.
  3. Don't roll it too thin or too thick.
  4. Sprinkle some sesame seeds and cilantro on top and give one last roll.
  5. Turn it over and brush some water very lightly (do not brush water on both the sides).
  6. Place the wet side down on the hot pan, cover it with a lid and bring the heat to medium. Since I use a electric stove top and it takes time to reduce the heat, I make sure that the heat is at medium all the time.
  7. Once you see some portion of the naan puffing up, sprinkle little bit of oil on the top and flip the naan.
  8. Stuffed Naan takes a little longer time to cook throughly. It took me about 4 minutes on each side at a medium heat.
  9. Once done, transfer it to a plate and keep it covered until you are done with the rest of the naans.
  10. Rub some butter on top and serve it hot.


What a great post for this time of year,  soups and stews will soon be on everyone’s table and Naan bread just by itself would be a great addition to any table!  The stuffed Naan is a feast unto itself!    My mother and grandmother always used a cast iron skillet to make tortillas and there not too distant cousins to the Naan bread, I can  almost smell it cooking now…..sigh

So now that your stomach’s are grumbling, and your head is filled with all sorts of wonderful uses for this bread, take a deep breath, focus and do me one favor, please.   Before you forget, head on over to Sunshine and Smile and say hello to Kankana, just don’t forget to tell her Chef Dennis sent you!   Stay awhile and if you’ve never been by before, check through her posts, I know your going to find a lot of dishes to add to your must make list, but the best part is you’re also going to make a new friend.   Isn’t that what it’s all about?  We make food, we make friends,  and then we share our creations with our friends…….a virtual feast!

I hope everyone has an opportunity to get out and enjoy the season this weekend, it won’t be long before all the trees are bare and the snow starts falling (for some it already has).  So take advantage of the good weather if you’ve got it, I’ve got the feeling it’s going to be a long hard winter…..

Till next time.


  1. This looks so, so delicious and warming!

  2. Great post! I’ve been wanting to make naan but haven’t gotten to it yet. This sounds wonderful!

  3. Way big yum! I’ve never seen fenugreek in its fresh state before. I have the seeds in my pantry, but that’s it. I’ve also never heard of asafoetida. What is that? This looks so amazing, I’d love to give it a try. Your photography is breath taking, Kankana.

    Chef, thanks for introducing me to a new artist of the kitchen!

  4. Yay! I’m SUCH a big fan of Kankana and her beautiful blog! This is an AMAZING recipe *sigh*. I love naan and to make it stuffed is genius!

    Happy Diwali, Kankana and I’m glad you’re enjoying this year with all your amazing recipes!

  5. Kankana has such a wonderful blog, I’ve been following her for some time, so I was so excited to see she is your guest post this Friday! I’ve been wanting to make fresh naan for sometime, and I appreciate her tip about a cast iron. I’ve seen fengrugreek in the markets here, as Indian food is very popular, but I’m wondering what it tastes like? Great post!!!!!

    • hey Alyssa, it’s not crunchy .. so, it will not go with salad. It has a very light bitter taste and had a strong flavor but when mixed with potatoes or lentil it blends very nicely.

  6. Kankana does have some great posts, you did pick a talented foodie for this guest post. I do like homemade naan and the filling ingredients makes it all the better-yum! Have a great weekend you two.

  7. I love Kankanas blog. I have been following her since I found her site a while back and plan on making her Beetroot Patties this weekend. Beautiful photos as always and this naan looks delicious. I’d like to try making that too. Thanks Chef Dennis. Hope everyone has a happy weekend.

  8. Hooray! I LOVE Kankana! Thanks for having her! I must try my hand at naan. This is so inviting!

  9. Thanks Dennis for inviting me at your space and letting me share this recipe. I am glad you liked it 🙂 It was an honor to make something for you and I had fun in the process.

  10. naan looks sooo good !!

  11. Aww Chef Dennis, So happy to see Kankana on your wonderful blog. Kankana is so talented and the photos and naan are just gorgeous!! She is a gracious guest, I should know!! 🙂

  12. Oh yummy I love Naan. Nicely done KanKana!

  13. I love making my own naan at home! I’m definitely going to try your method the next time I do – the flavors sound amazing =)

  14. Awesome to see Kankana here, Chef! Definitely will be pulling out the cast iron skillet since a certain someone keeps dropping major hints about how much he loves naan. Fantastic recipe!

  15. Great guest post! Naan has been on my to try list for a while but I also cook on electric so was concerned about how well they would turn out. I’ll give it a try with the cast iron pan.

  16. This looks delicious!

  17. Hello Chef Dennis and Kankana – what a fabulous guest post. I’ve been also following Kankana’s blog since I found it and she just keeps sharing incredible recipes and gorgeous photos! She shares not only one photos but a lot of them. I’m really impressed by her work. Have a great weekend to you both!

  18. That sounds perfect! I’ve just fallen in love with naan pizza because it’s super simple to throw together and all the kids can pick and choose what they want on it. I usually cheat and buy it simply because I’ve never thought to make my own.

  19. What a great guest post!! Thanks for the introduction!

    This Naan looks amazing! I love making my own Naan bread, but I have never stuffed it before. that is a wonderful idea. I can’t wait to try that!

  20. hope all is well in your end dennis
    guest post looks wonderful delicious naan Kankana

  21. Hi Kankana and thanks a bunch for your recipe. I LOVE naan and haven’t had the courage to try making it. Thank you Chef for sharing your space with Kankana.

  22. What a lovely naan recipe! And from one of my favorite food bloggers (Hi Kankana!!!)! Happy Friday to both of you! HUGS!

  23. Wow – this bread is simply amazing! We are huge fans of good naan and I can’t WAIT to try this recipe. Your photos are simply gorgeous, Kankana. What a winner!! 🙂

  24. Hi Kankana, nice having you guest post in Chef Dennis ‘s space:) He always introduces us to great food bloggers to us. After seeing how easy it is to make our own Naan, I should try making this Asian flatbread someday. Stuffed naan sounds delicious .Thanks for sharing the recipe with us. Great post!

    Hi Chef Dennis, thanks for introducing another great cook and bake to us . She is sunshine no doubt and her blog is sunshine to us all 🙂 Have a wonderful and spooky Halloween!


  25. Naan is so incredibly good, I even use it for when I make gyros at home. 🙂 I’ve never had stuffed naan though and I can see I have been missing out! What a nice alternative to the store-bought naan that we have here! (I made them before but it was nothing like this. 🙁 )

  26. They are just mouth watering. I love fresh methi. For lunch today I am making maize chapati with frozen methi in it.
    BTW congrats for being on Top 9 of food buzz.

  27. Wonderful! I don’t know what fresh fenugreek leaves taste like or even if we can get them in Toronto, but I will try next time I am in little India (we have an amazing Indian community in Toronto). The photos are beautiful. Appetite inspiring!

  28. I’m saving this recipe. It is amazing and I absolutely adore stuffed naan. Can’t wait to try and make it myself!

  29. Hi Dennis, I come from Kankana’s lovely blog. Beautiful recipe– Absolutely mouth-watering 🙂 Great job! Thanks for this fabulous post!


  30. Wow, this looks amazing!! Great guest post!

  31. This seems beautiful and earthy, just what I crave at this time of year. Thank you for the introduction Dennis. Such a bevy of treasured bloggers you feature in your Guest Posts!

  32. This looks amazing!! Great guest post!Nicely done KanKana!

  33. Looks delicious!Im craving looking the photo..Thanks a lot for sharing..

  34. Came over from Kankana’s blog! I love naan so much.. And fenugreek with potatoes and naan, is so delish 😀

  35. These photos are stunning, and now my stomach is sufficiently grumbling, even though I just barely finished my dinner 🙂 Thanks for the great recipe, I can’t wait to head over to Sunshine and Smile!

  36. Lovely, lovely post! Beautiful recipe and photos from Kankana. Cheers to both of you!

  37. What beautiful photography, Kankana! We just recently feel in love with naan in our house and this recipe is crying to be made!

  38. Hello, Kankana. I flagged this recipe about a week ago and cannot wait to make it, but I have run into a problem. I have looked everywhere and cannot find fresh Methi anywhere. However, I have found various sources for dried leaves. Any ideas on adjusting the recipe to accommodate dried leaves?

  39. This looks fantastic. Yeast always scares me too. I will have to try it now! Naan is a favorite of mine. Thank you for sharing!

  40. Santhoshi says:

    Made this for dinner last night – I used 3/4th whole wheat flour and 1/4th white flour. The naan came out really well. Thanks for the recipe!


  1. […] all you have to do is to head over to Chef Dennis’s blog to see the detailed recipe. Hope you all have a happy and spooky but safe […]

  2. […]  Photo and recipe credits to askchefdennis […]

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