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.




30 min


20 min



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