Recipe: Yummy Pocket cheese veggies curry naan

Pocket cheese veggies curry naan. Pocket cheese veggies curry naan instructions. Whisk the flour, milk powder, sugar, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal.

Fill each naan pocket with equals portions of grilled zucchini, cherry tomatoes, lettuce, and chopped patties pieces. To make the naan, place the flour, baking powder, salt, milk and oil in a large bowl and mix to form a smooth dough. Meanwhile, to make the curry, preheat the oven to. You can have Pocket cheese veggies curry naan using 25 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Pocket cheese veggies curry naan

1. You need 1 bowl of wheat flour.
2. You need 3/4 bowl of all purpose flour.
3. Prepare 1 tbsp of milk powder.
4. You need Pinch of baking powder.
5. Prepare 1 tbsp of vanaspati ghee.
6. Prepare 1 tsp of fine sugar.
7. It's 1 tsp of salt.
8. Prepare of Warm water as required.
9. You need of Stuffing-:.
10. It's 1/2 tbsp of fine chopped green chilli, ginger, garlic.
11. Prepare leaves of Few curry.
12. Prepare 1 of chopped onion.
13. It's 1/2 bowl of chopped capsicum & carrot.
14. Prepare 1 bowl of grated cheese.
15. Prepare of Chopped coriander leaves as required.
16. You need 1/2 tsp of italian herbs/oregano/garam masala (as u like).
17. It's 1 pinch of black pepper powder.
18. You need 1 pinch of turmeric powder.
19. Prepare of Salt as required.
20. Prepare 1 of egg or 1 bowl all purpose flour.
21. It's of Kachumar salad-:.
22. It's 1 bowl of grated cucumber, carrot, onion, beet root.
23. It's 1 of grated capsicum & lemon.
24. You need 1 tsp of chaat masala.
25. It's of Sauce as required.

Heat a Dutch oven over medium-high heat. Cut the naan in half down the centre. Spread one half with the chutney, top with the cheese mixture, then cover with the other half. Melt the butter in a frying pan over a medium heat until just beginning to foam.

Pocket cheese veggies curry naan instructions

1. Whisk the flour, milk powder, sugar, salt, and baking powder together in a mixing bowl. Mix in the lard with your fingers until the flour resembles cornmeal. Add the water and mix until the dough comes together; place on a lightly floured surface and knead a few minutes until smooth and elastic. Divide the dough into equal pieces and roll each piece into a ball..
2. Flour the rolling area and flatten a ball. Sprinkle flour. Roll it to make slightly thick paratha.(tortilla). Heat a tawa until hot enough. Transfer a paratha to the tawa. When the roti begins to get bubbles over it.Just brush one with little bit of oil on both sides. Flip it to the other side and cook until golden spots appear..
3. Now take a kadhai, for stuffing add 1 tbsp oil for stir fry veggies. Add ginger, garlic, green chili and few curry leaves. Fry 1 min.. then mix all spices and salt, mix it well. After 5 min turn of the flame and place it another plate for cool. After cooling add grated cheese and mix it well..
4. Take an egg in a bowl(u can use flour paste), whisk well. Now take a tortilla, placed stuffing in the middle area, spread egg paste corner sides and cover it..
5. After folding, tortilla or paratha, fry or shadow in an oil..
6. Serve with lemon and chaat masala mix kachumar salad and sauce & chutney (as u like)..

Add the naan sandwich and use something heavy like a saucepan to press it down. chefdehome.com #GrillWithATwist #Ad #cbias Spread mozzarella cheese onto each naan bread; top with vegetable mixture. Served with cooling grape raita o. Prepare the Mission Naan by cutting a pocket through the slice. In a bowl, mix the softened Emborg Cook & Bake with minced garlic and spread on the stuffed Naan.