Achari Paneer Naan Bombs Recipe

Introduction

Achari Paneer Naan Bombs are a delightful fusion snack combining the tangy flavors of Indian pickles with soft paneer and melted mozzarella, all encased in pillowy naan dough. These bite-sized treats offer a perfect balance of spice, creaminess, and a crispy exterior, ideal for sharing or a flavorful snack.

Ingredients

• 1 cup grated paneer
• 1 medium boiled potato, peeled and mashed (approximately 125g)
• 1 cup grated mozzarella cheese
• 10-12 mozzarella cubes, approximately 1 cm each
• 2 tablespoons fresh coriander, chopped
• 1/4 teaspoon salt
• 1 teaspoon chaat masala
• 2 teaspoons achaar masala (pickle masala)
• 1.5 teaspoons roasted kasuri methi, powdered
• 1 tablespoon kalonji (nigella seeds)
• 220g all-purpose flour (maida)
• 60g whole wheat flour (aata)
• 1 tablespoon semolina (sooji)
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/8 teaspoon baking soda
• 1/8 teaspoon baking powder
• 80ml curd
• 60ml milk, plus extra if needed
• 2 tablespoons oil, divided
• 3 tablespoons butter, melted
• 1-2 green chillies, minced
• 1 tablespoon fresh coriander, finely chopped
• 1 teaspoon garlic, grated

Instructions

1. Prepare the Filling: In a mixing bowl, combine grated paneer, mashed potato, grated mozzarella, chopped coriander, salt, chaat masala, achaar masala, and powdered kasuri methi. Mix thoroughly to create a cohesive filling mixture. Set aside.
2. Make the Naan Dough: In a large bowl, combine all-purpose flour, whole wheat flour, semolina, salt, sugar, baking soda, baking powder, curd, milk, and one tablespoon of oil. Knead for 3-4 minutes until you have a soft, smooth dough.
3. Rest the Dough: Divide the dough into 15 equal balls and place them on a greased plate or baking tray. Brush with oil, cover, and let rest for 30 minutes.
4. Form the Naan Bombs: Roll each dough ball into a 9cm circle. Spoon a portion of the filling mixture in the center and add a mozzarella cube in the middle. Carefully seal the edges to encase the filling, creating a stuffed ball. Brush the top with milk and sprinkle with nigella seeds. Rest for 10 minutes.
5. Prepare Butter Topping: In a small bowl, combine melted butter, minced green chillies, finely chopped coriander, and grated garlic. Set aside for brushing after cooking.
6. Cook in Pizza Oven: Preheat an Ooni pizza oven to approximately 700°C. Place the naan bombs on a cast iron skillet or oven-safe pan. Slide the skillet into the preheated oven, turn off the flame, and close the door. Cook for about 8 minutes. Briefly turn the flame back on for one minute to achieve a nice char, rotating the skillet every 20 seconds for even browning. Remove and immediately brush with the butter mixture.
7. Air Fryer Method: Preheat the air fryer to 190°C for 3 minutes. Place the prepared naan bombs directly in the basket. Brush with milk and sprinkle with nigella seeds. Bake for 8-9 minutes until golden brown. Immediately brush with the butter mixture and serve hot.
8. Oven Method: Preheat the oven to 200°C. Place the prepared naan bombs on a baking tray. Brush with milk and sprinkle with nigella seeds. Bake for 18 minutes until golden brown. Immediately brush with the butter mixture and serve hot.

Tips & Variations

• For extra spice, add finely chopped green chillies directly into the filling mixture.
• Substitute mozzarella cubes with small pieces of halloumi or paneer if you prefer a different cheese texture.
• Adding a pinch of dried fenugreek leaves (methi) to the dough can enhance the flavor profile.
• If you don’t have achaar masala, mix equal parts of cumin, fennel, and mustard seeds with some chili powder as a substitute.

Storage

Store any leftover naan bombs in an airtight container in the refrigerator for up to 2 days. Reheat in an oven or air fryer at 180°C for 4-5 minutes to regain their crispiness. Avoid microwaving as it may make them soggy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make the dough in advance?

Yes, you can prepare the dough a day ahead and keep it covered in the refrigerator. Bring it to room temperature before rolling and stuffing.

What if I don’t have a pizza oven?

You can use a conventional oven or air fryer as described in the instructions to achieve equally delicious and golden naan bombs.

Achari Paneer Naan Bombs Recipe

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★★★★★

4.9 from 77 reviews

Achari Paneer Naan Bombs are flavorful, stuffed naan pockets filled with a spiced mixture of paneer, mashed potato, and mozzarella cheese, infused with tangy achaar masala and aromatic spices. These naan bombs are crisped to golden perfection either in a high-heat pizza oven, air fryer, or conventional oven, then finished with a fragrant butter, garlic, and green chili glaze. Perfect as an indulgent appetizer or snack that combines Indian pickle spices with comforting cheesy goodness.

• Author: Rico
• Prep Time: 20 minutes
• Cook Time: 18 minutes (oven method), 8-9 minutes (air fryer), approx. 9 minutes (pizza oven)
• Total Time: 50 minutes
• Yield: 15 naan bombs 1x
• Category: Appetizer
• Method: Baking
• Cuisine: Indian

Ingredients

Scale 1x2x3x

Filling

• 1 cup grated paneer
• 1 medium boiled potato, peeled and mashed (approximately 125g)
• 1 cup grated mozzarella cheese
• 10–12 mozzarella cubes, approximately 1 cm each
• 2 tablespoons fresh coriander, chopped
• 1/4 teaspoon salt
• 1 teaspoon chaat masala
• 2 teaspoons achaar masala (pickle masala)
• 1.5 teaspoons roasted kasuri methi, powdered

Dough

• 1 tablespoon kalonji (nigella seeds)
• 220g all-purpose flour (maida)
• 60g whole wheat flour (aata)
• 1 tablespoon semolina (sooji)
• 1 teaspoon salt
• 2 teaspoons sugar
• 1/8 teaspoon baking soda
• 1/8 teaspoon baking powder
• 80ml curd
• 60ml milk, plus extra if needed
• 2 tablespoons oil, divided

Butter Topping

• 3 tablespoons butter, melted
• 1–2 green chillies, minced
• 1 tablespoon fresh coriander, finely chopped
• 1 teaspoon garlic, grated

Instructions

1. Prepare the Filling: In a mixing bowl, combine the grated paneer, mashed potato, grated mozzarella, chopped coriander, salt, chaat masala, achaar masala, and powdered kasuri methi. Mix thoroughly to create a cohesive filling mixture. Set aside.
2. Make the Naan Dough: In a large bowl, mix together the all-purpose flour, whole wheat flour, semolina, salt, sugar, baking soda, and baking powder. Add curd, milk, and one tablespoon of oil. Knead for 3-4 minutes until a soft, smooth dough forms.
3. Rest the Dough: Divide the dough into 15 equal balls and place them on a greased plate or baking tray. Brush each with oil, cover, and let rest for 30 minutes to allow the dough to relax and rise slightly.
4. Form the Naan Bombs: Roll each dough ball into a 9cm diameter circle. Spoon a portion of the prepared filling into the center, then place one mozzarella cube in the middle of the filling. Carefully fold and seal the edges tightly to encase the filling completely, forming a stuffed ball. Brush the top surface with milk and sprinkle kalonji (nigella seeds) over it. Let the formed naan bombs rest for 10 minutes.
5. Prepare Butter Topping: In a small bowl, mix melted butter with minced green chillies, finely chopped coriander, and grated garlic. Set aside for brushing after cooking.
6. Cook in Pizza Oven: Preheat an Ooni pizza oven to approximately 700°C. Place the naan bombs on a cast iron skillet or oven-safe pan and slide it into the oven. Immediately turn off the flame and close the oven door, letting the naan bombs cook for about 8 minutes. Afterward, briefly turn the flame back on for 1 minute, rotating the skillet every 20 seconds to ensure even browning and achieve a nice char. Remove the skillet and immediately brush the naan bombs with the prepared butter topping.
7. Alternate Air Fryer Method: Preheat the air fryer to 190°C for 3 minutes. Place the naan bombs directly into the air fryer basket. Brush with milk and sprinkle with nigella seeds. Air fry for 8-9 minutes until the naan bombs are golden brown and cooked through. Remove and immediately brush with the butter mixture. Serve hot.
8. Alternate Oven Method: Preheat the conventional oven to 200°C. Arrange the naan bombs on a baking tray. Brush the tops with milk and sprinkle nigella seeds. Bake for approximately 18 minutes or until golden brown and cooked. Immediately brush with the butter topping and serve hot.

Notes

• The dough should be soft and smooth; avoid over-kneading to keep the texture tender.
• Sealing the naan bombs well is essential to prevent filling leakage during cooking.
• If using conventional oven or air fryer, monitor closely to avoid over-browning or drying out.
• Kalonji seeds can be replaced with nigella or sesame seeds if unavailable.
• The high heat pizza oven method gives an authentic char and crispy texture but the other methods work well for home kitchens.
• Adjust the quantity of green chilies in the butter topping according to desired spice level.

Keywords: Achari Paneer, Naan Bombs, Stuffed Naan, Indian Appetizer, Spiced Paneer Snack, Achaar Masala, Cheesy Naan