Ingredients

K&N's Kafta Kabab - 15-18 kababs

Naan dough - as required

Naan filling - as required

Naan Dough:

All-purpose flour - 3 cups

Salt - to taste

Yogurt - 2 tbsp; whipped

Cooking oil - 4 tbsp

Sugar - 2 tsp

Yeast - 2 tsp

Water - as required

Naan Filling:

Potatoes - 2 cups; boiled and mashed

Salt - to taste

Whole spice powder - 1 tsp

Pomegranate seeds - 1 tsp; dried

Fresh coriander - 2 tbsp

Lemon juice - ½ tsp

Onion - ¼ cup; finely chopped

Green chillies - 2; finely chopped

Chat masala - 1 tsp

Red chilli powder - 1 tsp

Coriander seeds - ½ tsp

Method

Mix all ingredients and set aside for filling.

Assembling:

Heat K&N's Kafta Kabab as per instructions on pack and set aside.

Make a dough ball and roll flat. Place prepared filling in centre and apply water on area around it.

Roll a smaller naan and place over filling such that it covers 1 inch of area around filling. Prick holes into naan.

Place Kafta Kabab on the edge of smaller naan and fold the outer edges of bottom naan, inwards to center. Brush with milk to seal. Shift naan to round baking tray.

Bake at 180°C for 10-15 minutes.

Serve warm with the condiments of your choice.

Yield:
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Preparation:
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Cooking:

Ingredients

Method