These naan bombs are everything you’d want a snack to be! Imagine pulling apart a wood-fired naan dough ball that’s stuffed with an achari paneer filling and brushed with some garlic chili butter. It doesn’t get better than that!
Some of my favorite recipes are the ones that are the result of several brainstorms and testing stages. The recipes with names you’d never heard of before (I mean, what is a naan bomb anyway!?)! I love when I can just be creative in the kitchen, and that’s how these Achari Paneer Naan Bombs were born.
This recipe brings together some of my favorite things, just reimagined in terms of presentation and serving. You’ve got a quick and simple achari paneer filling that’s made with some grated paneer, boiled potato, grated cheese, chopped coriander, chaat masala, salt, kasuri methi and achar masala (literally masala from aam ka achaar). And then you’ve got naan dough wrapped around it to resemble a ball – which we finally fire up in the Ooni Pizza Oven (a regular oven works too and I have instructions in the recipe card below) to get that tandoor-esque char. Brush it off with some garlic chilli butter for a little extra, and it’s ready!
The result is what I like to call a ‘naan bomb’, enjoyed best as a snack – pulled apart by hands and dunked into some mint chutney. These stuffed naans are a total crowd-pleaser, kiddos and grown-ups alike devour these whole! You need to add this to your to-make list!
Frequently Asked Questions
There is that smokiness that you get from a wood fired oven and a definite char but apart from that, there is no other difference. I’ve been making these in a regular oven before I got the Ooni Pizza Oven and these tasted fantastic even then.
If you want to make these on the tawa they’ll need to be made like stuffed naans instead of round balls. You can also air fry these at 200C for 12-15 minutes but I’d recommend using the oven if you are making a big batch, or want a large quantity at one go.
The maida in the naan dough is what gives these bombs that light, springy texture! Using atta would make these bombs more dense. However, you can always use this achari paneer filling as a regular stuffed paratha filling if you’d like. (And if you are just interested in an amazing Achari Paneer recipe, I have just the one for you!)
Richa’s Top Tricks to Make the Best Achari Paneer Naan Bombs
- Make sure when you roll out the naan dough it's not too thick - about ⅛ inch thickness is optimum. Uneven, chunky dough could cause the filling to spill out when baked. We also don’t want any extra doughy bits!
- I love topping this with some garlic chilli butter after baking. It really just takes this up a notch!
If you’re looking for that addition to your dinner party menus that’s going to WOW! your guests – you’ve found it here! These Achari Paneer Naan Bombs are a guaranteed hit (and a recipe that you’ll keep coming back to!)
I’m also going to be experimenting with more filling ideas for these naan bombs – maybe this could be a possible series? If you’ve got some filling ideas of your own, share them with me over on my Instagram and as always, send me your recreations!
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Watch the video!
Achaari Paneer Naan Bombs
- 1 Cup Grated Paneer
- 1 Medium Boiled Potato Peeled and Mashed (Approximately ½ Cup Mashed Potato)
- 1 Cup Grated Mozzarella Cheese
- 10-12 Mozzarella Cubes Approximately ½ Inch
- 2 Tablespoons Chopped Coriander
- ¼ Teaspoon Salt
- 1 Teaspoon Chaat Masala
- 2 Teaspoons Achaar Masala pickle masala
- 1.5 Teaspoons Roasted Kasuri Methi Powdered
- 1 Tablespoon Kalonji Nigella Seeds
- 1 ¾ cups All Purpose Flour maida
- ¼ cup Whole Wheat Flour aata
- 1 tablespoon Semolina sooji
- 1 teaspoon Salt
- 2 teaspoon Sugar
- ⅛ teaspoon Baking Soda
- ⅛ teaspoon Baking Powder
- ⅓ cup Curd
- ¼ cup Milk may need an extra tablespoon or two
- 2 tablespoons Oil divided
To Brush on Top:
- 3 Tablespoons Melted Butter
- 1-2 Green Chillies Minced
- 1 Tablespoon Finely Chopped Coriander
- 1 Teaspoon Grated Garlic
For the Filling:
- In a mixing bowl, combine the grated paneer, mashed potato, grated mozzarella, chopped coriander, salt, chaat masala, achaar masala, and roasted Kasuri Methi. Mix thoroughly to create a flavorful filling mixture. Set this aside.
For the Naan Dough:
- In a large bowl, add all-purpose flour, whole wheat flour, semolina, salt, sugar, baking soda, baking powder, curd, milk and a tablespoon of oil. Knead this for 3-4 minutes till you get a soft, smooth dough.
- Divide this into 15 balls and place them on a greased plate or baking tray. Brush them with oil and cover and let them rest for half an hour.
- Roll out a ball of dough into a 3.5 inch circle.
- Spoon a portion of the prepared filling mixture in the center of the dough and add a mozzarella piece in the middle. Carefully seal the edges of the dough to encase the filling, creating a naan bomb.
- Brush the top of the naan bomb with a little milk and sprinkle Kalonji (Nigella seeds) on top for extra flavor. Rest for 10 minutes
Butter Chilli Garlic Mix
- In a separate bowl, mix melted butter, minced green chillies, finely chopped coriander, and grated garlic. Set aside for later
Ooni Pizza Oven
- Preheat your OONI pizza oven until it reaches about 700C.
- Place the naan bombs on a cast iron skillet or oven-safe pan. Carefully slide the skillet into the preheated pizza oven. Turn off the fire and close the oven door. Let the naan bombs cook in the oven for about 8 minutes. This will melt the cheese and cook the dough.
- After 8 minutes, briefly turn the fire back on for just a minute to achieve a nice char on top. Keep rotating the skillet every 20 seconds to get an even browning and char. Remove the naan bombs from the oven. Brush immediately with butter chilli garlic mixture and serve hot.
- Preheat the air fryer to 190C for 3 minutes
- Place the prepared naan bombs directly on the basket. Brush with milk and sprinkle with nigella seeds. Bake for 8-9 minutes till golden brown from the top. Brush immediately with butter chilli garlic mixture and serve hot.
- Preheat the oven to 200C
- Place the prepared naan bombs on a baking tray. Brush with milk and sprinkle with nigella seeds. Bake for 18 minutes till golden brown from the top. Brush immediately with butter chilli garlic mixture and serve hot.