Aloo Naan (Stuffed Potato Naan)

By: Manjula Jain

November 17, 2023

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Aloo Naan (Stuffed Potato Naan)

Naan is very popular bread. This recipe is a tasty twist to naan stuffed with spicy mashed potatoes. Aloo naan can be served by itself or any gravy based vegetable dish.

Aloo Naan

Ingredients

  • 2 cup of All Purpose flour (Plain flour or maida)
  • 1 tbsp active dry yeast
  • 1 tbsp salt
  • 1 tbsp sugar
  • Pinch of baking soda
  • 2 tbsp of oil
  • 2 tbsp yogurt (curd or dahi)
  • About 3/4 cup lukewarm water use as needed
  • 2 medium potatoes
  • 1 tbsp salt adjust to taste
  • 1/2  tbsp cumin seeds (Jeera)
  • 1/2 tbsp mango powder (amchoor)
  • 1 chopped green pepper
  • 2 tbsp chopped cilantro (hara dhania)
  • 1/2  tbsp garam masala - optional
  • 2 tbsp of oil
  • 2 tbsp of clear butter or ghee to butter the Naan
  • 1/4  cup All Purpose flour for rolling

Instructions

  • Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
  • Add sugar, salt and baking soda to the flour and mix well.
  • Add the oil and yogurt mix it well, this will become crumbly dough.
  • Add the water/yeast mixture and add water as needed to make the dough firm. Note: After dough rises, it will become a little softer.
  • Knead until the dough is smooth. Cover the dough with damp cloth and keep it in a warm place for 3-4 hours. The dough should almost double in volume.
  • Boil 2 medium potatoes until they are tender.
  • Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water. Potatoes will absorb the water and become soft.
  • Next peel the skin off and mash the potatoes.
  • Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.

Notes

Making Naan
  1. Preheat the oven to 500 degrees with pizza stone (baking stone) for about thirty minutes so stone is hot. Using a baking/pizza stone helps get Naan close to same kind of heat as a clay tandoor.
  2. Knead the dough for about two minutes and divide the dough into six equal parts, and divide the potato mix in six parts. Potato mix should be little smaller then dough balls.
  3. Roll the dough into a 3-inch circle. Place one potato ball in the center. Pull the edges of the dough to wrap the potato filling. Proceed to make all six balls.
  4. Let the filled balls settle for 3 to 4 minutes before rolling them.
  5. Next turn the oven to high broil.
  6. Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking/pizza stone into the oven.
  7. You can place about 2 to 3 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked, it should become golden brown color on top.
  8. Take naan out of the oven and brush lightly with clear butter (ghee).
  9. Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.
 
Notes
  1. If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.
  2. If pizza stone is not available use baking sheet. After naan is cooked from top turn them over to cook from other side.
 
Serving Suggestions
Serve Naan with dal makhni, raita, chola, palak paneer. Enjoy!

 

Aloo Naan (Stuffed Potato Naan)

Naan is very popular bread. This recipe is a tasty twist to naan stuffed with spicy mashed potatoes. Aloo naan can be served by itself or any gravy based vegetable dish.

  • 2 cup of All Purpose flour (Plain flour or maida)
  • 1 tbsp active dry yeast
  • 1 tbsp salt
  • 1 tbsp sugar
  • Pinch of baking soda
  • 2 tbsp of oil
  • 2 tbsp yogurt (curd or dahi)
  • About 3/4 cup lukewarm water use as needed
  • 2 medium potatoes
  • 1 tbsp salt adjust to taste
  • 1/2  tbsp cumin seeds (Jeera)
  • 1/2 tbsp mango powder (amchoor)
  • 1 chopped green pepper
  • 2 tbsp chopped cilantro (hara dhania)
  • 1/2  tbsp garam masala - optional
  • 2 tbsp of oil
  • 2 tbsp of clear butter or ghee to butter the Naan
  • 1/4  cup All Purpose flour for rolling

  1. Dissolve yeast in 2 tablespoons of lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.

  2. Add sugar, salt and baking soda to the flour and mix well.

  3. Add the oil and yogurt mix it well, this will become crumbly dough.

  4. Add the water/yeast mixture and add water as needed to make the dough firm. Note: After dough rises, it will become a little softer.

  5. Knead until the dough is smooth. Cover the dough with damp cloth and keep it in a warm place for 3-4 hours. The dough should almost double in volume.

  6. Boil 2 medium potatoes until they are tender.

  7. Once cooked, drain the water and let the potatoes cool down. Note: Do not cool the potatoes under running water. Potatoes will absorb the water and become soft.

  8. Next peel the skin off and mash the potatoes.

  9. Add green pepper, cilantro, cumin seeds, mango powder, garam masala, and salt to the mashed potatoes and mix it well.

Making Naan

  1. Preheat the oven to 500 degrees with pizza stone (baking stone) for about thirty minutes so stone is hot. Using a baking/pizza stone helps get Naan close to same kind of heat as a clay tandoor.
  2. Knead the dough for about two minutes and divide the dough into six equal parts, and divide the potato mix in six parts. Potato mix should be little smaller then dough balls.
  3. Roll the dough into a 3-inch circle. Place one potato ball in the center. Pull the edges of the dough to wrap the potato filling. Proceed to make all six balls.
  4. Let the filled balls settle for 3 to 4 minutes before rolling them.
  5. Next turn the oven to high broil.
  6. Before putting the Naan in oven, oil your palms with oil and flip naan between your palms and place onto your baking/pizza stone into the oven.
  7. You can place about 2 to 3 naan on the baking/pizza stone at a time. The naan will take about 2 to 3 minutes to cook, depending upon your oven. After the naan is baked, it should become golden brown color on top.
  8. Take naan out of the oven and brush lightly with clear butter (ghee).
  9. Wait for 2 to 3 minutes before baking the next naan. It gives oven the chance to get heated again to max.

 

Notes

  1. If you are doubling the recipe yeast should instead of two teaspoon it should be 1 ½ teaspoon same thing applies with sugar.
  2. If pizza stone is not available use baking sheet. After naan is cooked from top turn them over to cook from other side.

 

Serving Suggestions

Serve Naan with dal makhni, raita, chola, palak paneer. Enjoy!

Bread
Indian
naan

Aloo Naan Bread: Stuffed Aloo Naan

Aloo Naan, a beloved Indian flatbread, combines the soft and chewy texture of naan with a flavorful filling of spiced potatoes. This dish is perfect for savouring on its own or as an accompaniment to your favorite curries, dishes such as dal tadka and even chutney like tamrind chutney, green chutney and pickles like green chilli and yogurt. 

What is so Good about Stuffed Aloo Naan:

  1. Satisfying Comfort Food: Aloo Naan offers a comforting and satisfying meal option that's perfect for indulging in during cold weather or as a special treat. The combination of soft and fluffy naan bread with a flavorful potato filling creates a delightful harmony of textures and flavors.
  2. Versatile Dish: Aloo Naan is incredibly versatile and can be enjoyed in various ways. It can be served as a standalone snack or appetizer, paired with chutney or yogurt for dipping. It also makes a delicious accompaniment to Indian curries, gravies, and dishes, adding an extra layer of flavor and texture to the meal.
  3. Great for Leftovers: Aloo Naan is a great way to use up leftover mashed potatoes or cooked vegetables. The potato filling can be customized with a variety of spices and ingredients, making it a flexible and adaptable dish for using up ingredients on hand.

Other Variants of :

  1. Sweet and Sour Spicy Karela: Karela, also known as bitter melon. Sweet and Sour Karela has a very unique taste. This dish is a combination of all the flavor in one, it is spicy, sweet, sour, and bitterness of the Karela. That is what make this recipe very unique. Karela, (Bitter melon) also is a healthy vegetable with many health benefits.
  1. Spicy Aloo Naan: Give your taste buds a fiery treat by adding chopped green chilies, red chili powder, or freshly ground black pepper to the potato filling. Adjust the level of spiciness according to your liking, and pair the Aloo Naan with refreshing yogurt or raita to balance out the heat.
  1. Paneer Stuffed Aloo Naan: Elevate the protein content by including cubes of paneer (Indian cottage cheese) in the potato filling. Paneer brings a creamy texture and subtle sweetness to the filling, making it even more delectable and satisfying.

Tips for Making Perfect Aloo Naan:

Prepare the Dough Properly: Use a combination of all-purpose flour (maida) and whole wheat flour (atta) to make the naan dough. Knead the dough well until it's smooth and elastic, and allow it to rest for at least 30 minutes to relax the gluten.

Season the Potato Filling: Season the potato filling generously with spices such as cumin powder, coriander powder, garam masala, and chopped cilantro. Taste the filling and adjust the seasoning as needed to enhance the flavor.

Roll the Naan Evenly: Roll out the naan dough into thin, even circles to ensure that the naan cooks evenly and puffs up properly. Dust the work surface and rolling pin with flour to prevent the dough from sticking.

Cook on a Hot Tawa or Skillet: Cook the Aloo Naan on a hot tawa (griddle) or skillet over medium-high heat for best results. Brush the naan with ghee or butter while cooking to add flavor and prevent it from drying out.

FAQs about Aloo Naan:

Can I make Aloo Naan without yeast? 

Yes, you can make Aloo Naan without yeast by using baking powder and baking soda as leavening agents. The texture may be slightly different from traditional yeast-risen naan, but it will still be delicious.

Is Aloo Naan vegan-friendly? 

Aloo Naan can be made vegan-friendly by using plant-based ingredients such as vegetable oil or vegan butter instead of ghee, and omitting any dairy products from the filling.

Can I freeze Aloo Naan? 

Yes, Aloo Naan can be frozen for later use. Allow the cooked naan to cool completely, then wrap them tightly in plastic wrap or aluminum foil and freeze in a single layer. To reheat, thaw the naan in the refrigerator overnight and warm them in a skillet or oven until heated through.

What can I serve with Aloo Naan? 

Aloo Naan pairs well with a variety of Indian dishes such as curries, gravies, and dal. It can also be served with chutney, yogurt, or pickles for dipping, or enjoyed on its own as a satisfying snack.

Aloo Naan is a delightful and versatile dish that's perfect for savoring the comforting flavors of Indian cuisine. Whether enjoyed as a standalone snack or paired with your favorite curries and dishes, its soft and chewy texture, combined with the flavorful potato filling, is sure to delight your taste buds and leave you craving for more.

Comments

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    Rena
    May 16, 2022 at 10:52 am

    Hello Manjula, Thanks so much for the aloo naan, I gave it a try and it turned out to be excellent, family enjoyed it very much. I recently came across your website and looking forward to trying all your delicious recipes.

    Andrew Lankford
    August 8, 2020 at 6:50 pm

    I’m sure it’s just a coincidence that “Aloo Nan” sounds a lot like ” allo, grandma”

    Neeti shah
    July 18, 2015 at 5:51 am

    If i dont use yeast … Is dat fyn….
    It wil taste good o no….

    deepti gupta
    April 6, 2015 at 9:40 pm

    Hello aunty..
    Can we make this in micro… at convection or grill mode??
    If yes.. then pls tell settings… nd can we put it baking tray?? Or baking sheet is necesary??

    jaya
    September 21, 2014 at 5:53 am

    Ma’am
    My oven has got till 250conly.
    How set 500C, when I do not have that much/
    Can you please help.

      John Goscinski
      February 8, 2015 at 7:46 pm

      500F = 260C

    maryam dastgeer
    June 22, 2014 at 2:58 pm

    salam your recipe was so good your guiding style so nice really very apreciating thankyou

    7 Yummy Naan Recipes - Indian Yummy Recipes
    March 10, 2014 at 11:05 am

    […] Photo and recipe credits to manjulas kitchen […]

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    […] Potato Stuffed Naan | ManjulasKitchen.com […]

    Tek
    December 12, 2013 at 6:43 pm

    The best ever aloo naan.. Manjula god bless you .. Thank you for sharing your recipe to everyone…

    Wendy
    December 10, 2012 at 10:24 pm

    Your recipes and instruction have brought much happiness to my table! Thank you for your generosity.

    Sushma Bhatnagar
    November 21, 2012 at 2:29 am

    Manjula ji,can I make Naan in microwave ? Should I use the tray which is used to bake pizza ?
    Please reply. Thanks

    V
    September 24, 2012 at 5:56 pm

    Hi! Wanted to know where you bought the pizza stone from?

      Manjula Jain
      September 24, 2012 at 11:02 pm

      V
      from amazon

    dawn
    June 12, 2012 at 12:36 pm

    i am making this tonight , just waiting for my dough to rise wish me luck

    Janw
    March 25, 2012 at 1:31 pm

    Greetings Manjula,
    Thank you for the clear instructions. This is a wonderful
    service. I can’t wait to try some of the recipes found here.

    kashish
    March 19, 2012 at 3:18 pm

    Hi aunty, if using baking sheet, how long and at how many degrees should the oven be pre-heated? Thanx in advance.

      Manjula Jain
      March 19, 2012 at 6:44 pm

      Kashish,
      Oven should be heated at 450 degree and do turn the Naan one time.

    afham
    November 21, 2011 at 4:59 pm

    hi manjula aunty can you plz tell me where can i buy the glass bowls like you have ? thanks for your wonderful recipe.

      jim
      November 21, 2011 at 8:30 pm

      i got bowls like those at the 99 cent store

    Jim
    September 28, 2011 at 5:52 pm

    What rack do you put the pizza stone on: middle? top? It would make a big difference.

    Dal
    July 27, 2011 at 4:44 pm

    Hi, if I want to make this naan using whole wheat instead, how would the quantity be different? thank you!

      Manjula Jain
      July 27, 2011 at 8:42 pm

      Dal,
      Check the recipe for Tandoori Roti to make.

    simar
    July 14, 2011 at 1:59 am

    Hi aunty, i dont have this pizza stone i have normal oven..can this possible in normal oven…if possible then whats the temperatve i have to maintain before and after???

    A taste of Indian cuisine: cheese naan and aloo naan | Alterkitchen A taste of Indian cuisine: cheese naan and aloo naan | Another kitchen… my kitchen!
    June 3, 2011 at 9:48 am

    […] for these dishes, I went by Manjula's aloo naan recipe, while I prepared cheese naan according to my taste, replacing the […]

    Shobha
    February 3, 2011 at 4:54 pm

    If I wanted to make it for a puja to serve to my guest. Can I make them ahead of time. What is your advise on that.

    Thank you

    shobha

    Tara Mahesar
    January 28, 2011 at 11:48 am

    Hi Manjula,
    My husband (from Pakistan) was amazed when he came home to naan at the table. He says he wished he would have married you instead of me, but since that is not possible, perhaps he can get a signed 8 x 10 photo of you to hang on the wall? But seriously, thank you for all your tutorials ~ most people think it impossible to make naan at home (including those in India/Pakistan) but with your help, you show us that anything is possible. Thanks!
    Tara

    Liane Albert
    January 4, 2011 at 9:51 am

    Archana,
    Since this is a bread type recipe – there would be NO substitute for yeast. Not only is it used as the leavening agent but yeast also imparts a certain flavor to bread products. I don’t think there is anything you could use to obtain the same results as yeast.

      J. Gibson
      January 4, 2011 at 7:57 pm

      Manjula!!

      I made this tonite, minus the mango powder because I didn’t have any, and they turned out spectacularly, thank you for the video recipe, it’s excellent!

      (could you tell me how to prevent the stuffing from spooging out when you roll the dough out before putting them in the oven? All of mine broke and lost filling, I just cooked them regardless, and they were fine, but I would like to know how to keep the filling inside!)

        Manjula Jain
        January 4, 2011 at 11:54 pm

        J.ibson,
        Let the filled balls settle for 3 to 4 minutes before rolling them and that should help.

          J. Gibson
          January 5, 2011 at 1:26 am

          Ooo, I did that, they rested for about ten minutes. When I made my filling, I found it to be so good I probably ate half of it, so my breads only had maybe a tablespoon of filling each.

          May I ask, when you roll the doughs out, do you roll the edges thinner than the center, so when you fold it all back up there’s an even thickness of dough around filling? I noticed mine seemed very thin on the top, but the folded side was very thick.

          I’ll keep workin on them, they were very excellent even though my technique was messy.

          Thanks again for the website, I’m quite enjoying myself here.

        Jaya
        January 5, 2011 at 3:00 am

        JGibson, possibly you’re rolling the naan to be too thin and that’s the problem.

        Stuffed Indian breads take practice and patience to get good at.

    archana
    January 3, 2011 at 4:44 pm

    Dear Manjula ji, is der any other alternate of using yeast?
    pls rply waiting eagerly ………

    Ashley
    September 19, 2010 at 11:47 am

    Hello Aunty,

    I will be making these for the third or fourth time since August. They are WONDERFUL! I’ve had the chance to share them with my family outside of the home and they greatly enjoyed it too.

    I made my Aloo Naan into balls and just realized they’re pressed out into a flat bread. I will attempt to make them this way tonight. Also, in the past I substituted Tahini (Ground Sesame Seed) for Yogurt with delicious results. I finally have some yogurt so I may create this more authentically.

    I’m looking forward to dinner tonight! Thanks for all your wonderful recipes Aunty!

    Ashley

    Cupuacu Butter
    September 12, 2010 at 10:01 pm

    I went ahead and printed this recipe for myself to use at some point this week. I will come and report back with the results! Thanks so much 🙂

    Ashley
    August 19, 2010 at 8:05 pm

    I finished eating these only MOMENTS AGO. I thought they were delicious, but as shared, it would pair beautifully with a gravy dish. My preferences would consider this a perfect dish with a bit more salt and some thick gravy or curry. My husbands input is that it’s DELICIOUS and would be even better with filling and less bread. Perhaps I need to use the rolling pin the next time…

    I’m very excited to make this dish again. It was very easy; especially since I made the potato filling with a food processor. I am VERY EXCITED to make it again because I know it will be incredible. Thanks for the wonderful meal!

    P.S. I couldn’t find a Hummus recipe anywhere on this site. Have I gone crazy?

      Ashley
      August 19, 2010 at 8:06 pm

      Regarding my husbands input… He said “more filling and less bread.”

    Mo
    August 16, 2010 at 9:10 am

    Dear Manjula Aunty,

    Can the naans be cooked in a normal conventional oven. Does it have to be a pizza baking stone? I don’t have a stone?
    Also could you do a recipe for the (black colour) jamuns
    Please advise! Your recipes are great!!

    many thanks.

    Shobha
    August 11, 2010 at 6:32 am

    My family enjoyed this so much. Thank you for sharing this wonderful recipe.

    chanchal dinesh verma
    July 29, 2010 at 10:00 am

    can i prepare naan in microwave

    Sigita
    July 23, 2010 at 4:24 am

    Dear Manjula,
    I was so scared to cook indian food, because it was looking so hard to do. But all because of You and Your videos even me – girl from small country Lithuania, can cook so wonderful and tasty Indian food. Thank You a lot!

    Ravid
    July 18, 2010 at 3:03 am

    Hello, thank you so much for this recipe, I have always loved vegetable naan and could never find the correct way to make it so I always ordered it form an Indian restaurant that is 40 minute drive from my home!

    today I used your recipe and it tested even better then the ones I buy

    Thanks so much
    ML, Ravid form Israel

    Haritha
    June 9, 2010 at 2:15 am

    can these aloo naans be cooked on inverted matkas(heated to required temperature) like normal naans??

      Manjula Jain
      June 9, 2010 at 11:09 pm

      Haritha, Yes

        Haritha
        June 10, 2010 at 3:55 am

        thank you.

          susan
          June 12, 2010 at 1:50 am

          i love the way you make your food, this bread with patatoe is just a good idea to use for grill food instead of long french bread 🙂 i will try making it today, i love watching your cooking

    Haritha
    June 9, 2010 at 2:13 am

    u have a great talent!!!!

    Liza
    May 10, 2010 at 12:56 pm

    Dear Manjula,
    Thank you so much for your wonderful videos! The naan bread is out of this world- definetly our family staple now! Just wish I was close enough to San Diego to come to your classes! When are your cookbooks are coming out?

    saima
    May 6, 2010 at 4:37 am

    what is baking sheet?i dont have one!

      F
      July 18, 2010 at 5:52 pm

      Hi Saima,
      It’s just a flat metal tray used for baking in the oven. Usually they are provided with the oven, but a large flat thali will work very well too if you are baking naans. Make sure you grease it well or your naans might stick.

    saima
    May 6, 2010 at 4:34 am

    i dont have the pizza stone!today i was going to make naan!i hope it works out without the stone. please suggest if we can do it on the tray available in our oven by greasing it?

    gunjan
    May 3, 2010 at 3:26 pm

    where will i find a pizza stone ?

      Jaya
      May 3, 2010 at 5:48 pm

      Google “pizza stone” and you will find places to purchase it either at a store or through the mail.

    Shalini
    May 2, 2010 at 8:52 pm

    Hi Manjula Aunty,

    Today I tried Aloo Naan as per your recipe. It came out very well.. very soft and delicious.

    Thank you for sharing the recipe.

    Cheers,
    Shalini

    jot
    April 30, 2010 at 4:09 am

    You make everything in easy way…..
    if you could teach tawa naan….

    thank you

      Sonal
      May 5, 2010 at 2:40 pm

      Prepare the naan as per recipe till the rolling part. Heat your tawa/griddle (better with a handle), then wet one side of the rolled out naan with hands dipped in water, lift the naan and put the wet side down on the tawa, put the flame on medium and cook till you see nice bubbles, then flip the tawa with the naan and cook the other side directly over the flame moving your hand in circular motion. The naan will not drop due to water and even if it does, you can pick it up quick with a pair of tongs. I hope this helps.

    ayushi
    April 28, 2010 at 12:22 pm

    hi manjula aunty…. luv ur recipies…bt i dun hv oven in my house..so can u juz mail me tht how can we make naan on microwave..??
    waitin..do reply..

      Sonal
      May 5, 2010 at 2:30 pm

      Hi Ayushi,

      We cannot make naan in Microwave as it does not give the baked effect but here’s an easier way for you. Prepare the naan as per recipe till the rolling part. Heat your tawa/griddle (better with a handle), then wet one side of the rolled out naan with hands dipped in water, lift the naan and put the wet side down on the tawa, put the flame on medium and cook till you see nice bubbles, then flip the tawa with the naan and cook the other side directly over the flame moving your hand in circular motion. The naan will not drop due to water and even if it does, you can pick it up quick with a pair of tongs. I hope this helps.

    mrs.parvathy
    April 18, 2010 at 2:58 am

    hi manjula, in making aloo stuffed naan, i want to know the heating of the oven is not mentioned properly what should be the actual temperature of the oven 500 degrees what/?centigrade or farenheit.reply.thank u.

      Sonal
      May 5, 2010 at 2:31 pm

      Mrs. Parvathy,

      Heat the oven to its maximum temperature. In this case it is 500 C.

    FoodFriday: Recipe Round-up « Epicurvegan
    April 16, 2010 at 8:26 am

    […] hello! to this Aloo Naan (psst! sub olive oil for the […]

    jimmy
    April 14, 2010 at 9:12 am

    Amazing! I’ve made this several times in the past week. Regular naan, aloo naan, qeema naan…they’re all a hit in our household. The use of the pizza stone is key and definitely brilliant! I look forward to trying some more of your recipes soon.

    krithiga
    April 13, 2010 at 11:33 am

    hi aunty, you are really perfectionist…i really admire the way you did in this recipe..that too the dough mixing part,you prepared before and demonstrated in a way to easily understand..great work..thanks for sharing..

    Nannu
    April 11, 2010 at 7:07 pm

    Hello Manjula Aunty,
    I tried these aaloo naans. They came out perfect. I had already made naans from ur recipe, so I was confident that aaloo naans will also come out good. And they were………..

    My husband loved them. He called them ‘Amritsari Kulche’. I did some variations though, I also added finely chopped onion,ginger,some paneer and anardana instead of amchoor. They were yummy………….

    Thank you so much for all these good recipes.

    Nannu

    Usha
    April 10, 2010 at 12:03 am

    Hi

    Instead of Maida can we use wheat flour.

    Meenakshi
    March 31, 2010 at 10:00 am

    Very important is how to make a very good garam masala.
    Can you, Manjula aunty include a video of how to make garam masala powder. It helps a lot.

    Nazneen
    March 31, 2010 at 7:28 am

    Dear Manjula
    How are you? I tried the naan and everybody liked it.
    Now I want to try the besan ladu.

    B.Lalitha
    March 26, 2010 at 11:16 pm

    Hi,Manjula madam,

    How are u? First time i see ur web site. Its very wonderful. Iam not having oven. any other alternation for aloonaaan.
    Pizza stone means what. It can use OTG? please reply madam. please take of your health.

    Thanks madam

    lalithabalaji

    Lavanya
    March 24, 2010 at 3:17 pm

    Hi Manjula aunty,

    I am lavanya. First time i will send this mail to u. Your recipes are soo good. I tried chole, palak paneer’ boondi and some items its came very tasty. Recently i watched ur aloo nan. I want to try that one also. Really the recipes help me alot. Thank’s for ur recipes.

    sheema
    March 24, 2010 at 12:56 am

    Good recipe. ..Thanks auty.

    Arthy
    March 23, 2010 at 2:57 pm

    Wonderful puffed naans

    arooshya
    March 22, 2010 at 11:08 pm

    can we make this aloo naan in a tawa

      Manjula Jain
      March 22, 2010 at 11:29 pm

      Hi Arooshya,
      You can make naan on tawa it will taste good but different texture.

    arooshya
    March 22, 2010 at 10:29 pm

    HELLO MRS. MANJULA

    IM A SRILANKAN, AT FIRST I WOULD LIKE TO THANK U FOR GIVING SUCH GREAT RECIPES.
    I HAVE TRIED MANY RECIPES OF URS…….EVRYTHING CAME PERFECT…..
    BOONDHI LADDU MADE MY GRANPA GREEDYU KNOW DAT.
    TODAY EVENING I’L BE TRYING TO MAKE THIS NEW RECIPE “ALOO NAAN”.
    THANK U SOOOOMUCH AUNTY….. I LOVE U A LOT

    sudeepta
    March 22, 2010 at 10:06 pm

    hi auntyji….

    thanks a ton for the latest recipe..looks very delicious…i will try the same out soon…i just wanted to knw if u will be able to make aloo buns for us and tell us how to make them…i am a big fan of the same and i dont get it here in where i live…pls let me knw if u can help me out with the same

    Stasia
    March 22, 2010 at 9:48 pm

    Thank you so much for this lesson, Manjula! I can’t wait to try this one out. It was so helpful to see you do it in the video. I appreciate you taking the time to make these recipes for us. 🙂

    komal
    March 22, 2010 at 8:40 pm

    Hi aunty

    Can make naan on gas stove?

    dorothy O'hara
    March 22, 2010 at 7:46 pm

    manjula i am trying your potato nan today. thanks for the recipe via email
    I tried the kachories last week they were yummy. thanks

    greek girl from queens
    March 22, 2010 at 12:59 pm

    Yum! Can’t wait to try this recipe out. Shukriya, Manjula ji!

    Rashmi
    March 22, 2010 at 11:09 am

    Want to know if I can make Nan in oven without using pizza stone?

      Manjula Jain
      March 22, 2010 at 11:44 am

      Rashmi, you can make the naan using any baking sheet.

        zainab
        March 22, 2010 at 3:41 pm

        where can i get a pizza stone from? i live in england.and my oven only goes up 2 230 degrees.fan assisted

    Trendsetters
    March 22, 2010 at 9:34 am

    very tasty….looking/..
    videos r very helpful

    Bela
    March 22, 2010 at 6:48 am

    Hi Manjulaji,

    Naan looks very good!!!!! I am going to try to make it this weekend, since recently i bought pizza stone.

    Keep up the good work!!!!

    Bela

    Sindhu
    March 21, 2010 at 10:22 pm

    Any alternative if we dont have oven ?

      Jaya
      March 22, 2010 at 9:04 am

      Sindu, naans must be baked either in the oven or tandoor. There is no alternative.

    Likes2Eat
    March 21, 2010 at 8:04 pm

    Looks very good. Would you please tell me what position the rack is in the oven where the pizza stone is? Is it the top, second, third or bottom position?

      Manjula Jain
      March 21, 2010 at 11:43 pm

      Likes2eat,
      It is second to the top or third from the bottom.

    Hari Chandana
    March 21, 2010 at 6:35 pm

    Yummy and delicious… it is mouthwatering.. looks very tempting!!

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