• Servings 6-8
  • Prep 30 min
  • Cook 20 min
  • Cuisine
  • Skill Level

Indian Herbed Naan Bread


  • 2 package of Naan Bread Mix (available at Asian grocery stores)
  • 3 (oz) sweet potato, finely diced
  • 3 (oz) pumpkin or yellow squash, finely diced
  • 3 (oz) frozen peas
  • 1 (oz) fresh cilantro, chopped
  • 2 tbs mango chutney
  • 1 tsp curry powder
  • 1/2 tsp garam masala
  • 1 tsp crushed fennel seeds
  • 1/4 tsp chili powder
  • 1 egg lightly beaten
  • Prepare each package of Naan Bread, according to package directions.
  • Knead lightly. Be careful not to overwork the dough.
  • Boil or steam the pumpkin and sweet potato just until tender and combine with the peas, cilantro, chutney, curry powder, garam masala, fennel seeds and chili powder. Mix well.
  • Pre-heat the oven to 400 degrees.
  • Divide each quantity of dough into 4 portions. Roll each out on a lightly floured surface and cut 4 circles from each with a 3 inch cookie cutter.
  • Spoon a heaped teaspoon of the filling on half of each circle, brush the edges with beaten egg, fold over and seal.
  • Place on a lightly greased baking tray and brush the tops with the remaining egg and bake for 20 minutes, until crisp and golden brown.

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