Herb Indian Naan Bread


  • 2 packets naan bread mix (available at specialty grocery’s) 
  • 3 oz off sweet potato, diced
  • 3 oz pumpkin, diced
  • 3 oz frozen peas, thawed
  • 3 tbs fresh cilantro, chopped
  • 2 tbs mango chutney
  • 1 tsp curry powder
  • 1 tsp garam masala
  • 1 tsp fennel seeds, crushed
  • 1 tsp chili powder
  • 1 egg, lightly beaten


  • Prepare each packet of naan bread, acccording to package directions. Knead lightly and be careful not to overwork the dough or it will be tough.
  • Boil or steam the sweet potato and pumpkin until just tender and combine with the peas, cilantro, chutney, curry powder, garam masala, fennel seeds and chili powder in a bowl.
  •  Preheat 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 cutter.
  • Spoon a heaped tsp of the filling on half of each circle and brush the edges with beaten  egg. Fold over and seal.
  • Place on lightly greased baking trays, brush the tops with the remaining egg and bake for 20 minutes or until crisp and golden brown.

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