Really easy stuffed naans with coriander and chilli coconut dip
Wonderfully easy to whip-up, these stuffed naans with coriander and chilli coconut dip are bursting with flavour.
500g plain white flour
1 teaspoon salt
1 teaspoon sugar
15g fresh yeast
150ml natural yoghurt
60ml clarified butter or ghee (melted)
1 large baking potato
Chat Masala or Garam Masala spice mix
1 large red chilli, chopped finely
A handful of chopped coriander, including stalks.
Coriander and chilli coconut dip:
Small bunch coriander
Small bunch mint
2 green chillies
¼ tin coconut milk
1 clove of garlic
Juice of one lime
In a large mixing bowl, sprinkle the sugar across the top of the flour. Make a well in the middle and pour in the clarified butter. Then add the yoghurt.
Put the yeast into a small bowl and pour the milk over the top and mix well. Pour into the well in the middle of the flour.
Add a sprinkling of salt around the outside of the flour mix (not the inside, as you don’t want it to make contact with the yeast) and then use a spoon to bring it together to form a dough, mixing from the outside of the bowl inwards. Don’t work it too much, or it will become too hard to roll out.
Cover with a cloth and leave the dough to rise in a warm place for about 1 hour, until doubled in size.
Divide the dough into 10 even-sized balls, cover and leave for another 15 minutes.
Flatten the balls of dough into rough teardrop shapes. Alternatively heat a flat frying pan and cook for a couple of minutes on each side.
Bake a potato in its jacket until nice and soft, approximately 40-45 minutes depending on the size of the potato. They need to be just cooked in the centre but still holding together nicely.
Leave to cool, then peel and grate coarsely.
Mix the chillies with the coriander and a heaped teaspoon of chat or garam masala.
Divide the seasoned potato mix into 10 pieces and shape into balls.
Flour your hands and roll out one of the dough balls into a small, flat circle. Place a round of potato mix in the middle of the dough and fold the sides in to enclose completely.
Turn the ball over so that the join is on the bottom. Press out with your hands into flat patties, before then rolling out nice and thinly, turning them over so that you roll on both sides.
Fry in a lightly oil pan for around 2 mins each.
For the dip, blend all the ingredients together and serve with the naans.