“HOW TO MAKE DELICIOUS POTATO NAAN.”
•Naan is the international star of Indian bread. Anyone who has some knowledge of Indian cuisine will eventually come up with naan. Is it a big deal to make? Compared to other flat bread versions, nope – it is easier to make and you can play around the stuffing to bring a whole new meaning to Naan.
INGREDIENTS FOR POTATO NAAN.
•Fine flour – 2 cups
•Salt – 1 tsp
•Baking soda – pinch
•Oil – 2 tbsp
•Curd – 2 tbsp
•Water – as required
•Potatoes – 3 to 4
•Green chili – 1 chopped
•Green coriander – 1 chopped
•Dry mango powder(amchur) – ¼ tsp
•Red chili powder – ¼ tsp
•Butter – as required
•Preparation time: 2 hrs 20 mins
•Cooking time: 30 Minutes
•Total cooking time: 2 hrs 50 mins
~Method.
STEP 1: Knead the whole wheat flour.
Sieve the flour through a sieve and put it in a big plate. Now make a hole(pit) in the dough with your fingers and add curd, sugar, a little salt, baking soda and a little mustard oil and mix it well with your fingers. After mixing all the mixture, now take lukewarm water and knead the dough by adding water slowly. If the dough starts sticking in the hand, then apply a little oil in the hand and knead the flour by applying elasticity. Keep kneading the dough well for about 5 minutes and keep applying elasticity, this will make the dough soft. After kneading the dough, cover the dough properly with a clean cloth and leave it like this for 2 hours. After the specified time, the yeast will rise in the dough.
STEP 2: Boil the potatoes and make a paste.
First of all take a cooker and put it on the gas on high flame. After that put water and potatoes in it. Boil the potatoes in water for about 4 whistles and make them soft. After whistle, take out the potatoes from the cooker and keep them in a plate to cool down. After cooling, peel the potatoes and mash them well and keep them in a bowl. Now put salt, coriander powder, dry mango powder (amchur), red chili powder, finely chopped green chilies, and finely chopped coriander in the bowl of potatoes and mix all the mixture well with a spoon. The mixture for stuffing is ready.
STEP 3: Make the potato naan on the griddle.
Now take a griddle and wash it thoroughly by rubbing it with a stone or Iron wrought, so that the naan will not stick much to the pan. Put the pan on the gas on high flame and keep it hot. Make small balls of the dough and roll them on a roll. Take potato paste with a spoon and fill the potatoes in the naan like a paratha and make a long roll. To make the naan kara, fill a small bowl with water and moisten your fingers and apply it lightly on the naan. The griddle is hot enough, apply a little oil in it with a spoon and put the naan on the pan. After roasting one side of the naan, take the other side as well. If the naan looks raw from the sides, then lift the pan from the gas and take it like chapati on low flame. Potato Naan is ready. You can also make naan traditionally by turning the pan upside down.
~Nutrition Information:-
•Calories – 440
•Carbohydrates – 76.6g
•Protein – 10.2g
•Fat – 9.9g
•Cholesterol – 16mg
•Sodium – 1183mg
•Potassium – 420mg
•Fiber – 3.4g
•Sugar – 104g
•Vitamin A – 650IU
•Vitamin C – 14mg
•Calcium – 40mg
•Iron – 4.1mg
~Health benefits of eating potatoes.
•Nutrients other than carbohydrates present in potatoes.
Potatoes are not only full of carbohydrates but are also rich in other nutrients such as magnesium, iron, zinc, sodium and calcium. They are also rich in vitamin C and fiber, which are good for skin and gut health. Potato rinds contain potassium.
•Takes care of bone health.
•The presence of calcium, magnesium and zinc in potatoes helps in taking care of the structure and strength of bones.
•Controls blood pressure.
•To maintain healthy blood pressure levels in the body, it is important to consume a small amount of sodium in your diet. But increasing potassium intake is equally important because it helps to dilate blood vessels, creating vasodilation.
~Serving Methods:-
•It can be served with hot chhole sabzi.
•It can also be served with gram flour’s sabzi.
•Can be served in children’s lunch box with sauce.
~Change in taste:-
•Garam masala can be added to the paste.
•Nigella seeds(kalonji) can be put.
•If there is no baking soda, then add more quantity of curd.
