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Aalu Methi Naan aka Stuffed Naan Bread
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5 from 10 votes

Aalu Methi Naan aka Stuffed Naan Bread

Enjoy this delicious home made aalu methi -Naan bread stuffed with potatoes and Fenugreek, seasoned to perfection. Serve it warm with Greek yogurt or butter
Prep Time30 mins
Cook Time15 mins
Rise Time3 hrs
Course: Entree
Cuisine: Indian
Keyword: naan bread, stuffed naan bread
Servings: 6 -7
Calories: 587kcal
Author: Chef Dennis Littley


For the naan

  • 3 ½ cup all-purpose flour
  • 1 cup plain yogurt
  • 4 tbs ghee/melted butter/oil
  • 2 tbs water for kneading
  • 1 tsp salt
  • tsp baking soda
  • 2 ½ tsp active dry yeast
  • ½ cup warm water
  • 1 ½ 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

  • In a pan, heat 2 tbs oil and add asafoetida.
  • Then, add the mashed potatoes, spices (cumin, chilly and coriander) and mix them properly.
  • Add fenugreek leaves, season with some salt and cook for about 5 minutes in medium heat.
  • Once done, set it aside and let it cool completely before you stuff it in the naan.

For the naan dough

  • 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.
  • Mix the flour, baking soda, salt, ghee (or butter or oil), yogurt and the activated yeast in a bowl.
  • Start kneading and add the water. If required, add more water but make sure the dough is soft but not sticky.
  • Continue kneading for another 5 minutes until the dough is smooth and can be easily stretched.
  • 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.
  • Keep it in the oven with the lights on. This will keep the dough warm and helps in rising.
  • It will take about 3 hours for the dough to rise to double in size.
  • Take the dough out on a flat surface and knead for few more minutes.
  • 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

  • Take one portion of the dough and keep the rest covered (it's important or else the dough will become dry).
  • Roll it out a little, place some of the stuffing inside, seal the sides and start rolling very gently.
  • Don't roll it too thin or too thick.
  • Sprinkle some sesame seeds and cilantro on top and give one last roll.
  • Turn it over and brush some water very lightly (do not brush water on both the sides).
  • 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.
  • Once you see some portion of the naan puffing up, sprinkle little bit of oil on the top and flip the naan.
  • Stuffed Naan takes a little longer time to cook throughly. It took me about 4 minutes on each side at a medium heat.
  • Once done, transfer it to a plate and keep it covered until you are done with the rest of the naans.
  • Rub some butter on top and serve it hot.


Calories: 587kcal | Carbohydrates: 84g | Protein: 19g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 31mg | Sodium: 451mg | Potassium: 566mg | Fiber: 8g | Sugar: 4g | Vitamin A: 229IU | Vitamin C: 15mg | Calcium: 661mg | Iron: 8mg