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Naan bombs served on a platter with mint chutney and marigold flowers strewn about
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Achaari Paneer Naan Bombs

Gooey, cheesy achaari paneer-filled naan bombs are a true flavour bomb. I make this in my pizza oven for that perfect bake!
Course Side Dishes, Snacks & Appetizers
Cuisine Indian
Diet Vegetarian
Prep Time 15 minutes
Cook Time 18 minutes
Total Time 33 minutes
Servings 15 pieces
Calories 189kcal
Author Richa

Ingredients

Filling:

  • 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

Naan Dough:

  • 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

Instructions

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.

Air Fryer:

  • 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.

Oven:

  • 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.

Nutrition

Calories: 189kcal | Carbohydrates: 18g | Protein: 7g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 23mg | Sodium: 294mg | Potassium: 112mg | Fiber: 1g | Sugar: 1g | Vitamin A: 138IU | Vitamin C: 3mg | Calcium: 136mg | Iron: 1mg