This aloo naan is the softest, stretchiest naan recipe stuffed with super tasty spiced potatoes. The filling resembles a potato samosa, but the fragrant potato mixture (aloo means potato in Hindi) is tucked away in a warm yeast dough.

Aloo naan served with dip, one naan torn to reveal filling of potato masala, on a wooden chopping board.
  • ALL the flavor: Aloo naan is soft, buttery, and filled with a delicious spiced potato mixture. The filling resembles a potato samosa, but the fragrant potato mixture (aloo means potato in Hindi) is tucked away in a stretchy yeast dough instead of a deep-fried crust. 
  • Aloo naan is a versatile flatbread and can be eaten as a main dish or as a side dish to accompany other Indian dishes like butter chicken curry, madras lentils, or spiced chutneys. It can also be enjoyed for breakfast or as a quick snack on the go.
  • This dish is so cozy. It’s a great comfort food option for vegetarians or those looking for meat-free meals.

Ingredients For Aloo Naan

Various spices, herbs and vegetables laid out on a kitchen countertop for making aloo naan, including turmeric, cayenne, frozen peas, ginger, red chili, garam masala, ground cumin, fresh cilantro, and chopped onion.

For Naan, start with my incredible soft and stretchy homemade butter naan recipe.

  • All-purpose flour: You can use bread flour or whole wheat flour instead of all-purpose flour.
  • Instant dry yeast: Active dry yeast can be used instead of instant yeast, but it needs to be activated in warm water before use.
  • Kosher salt: Regular table salt can be used instead of kosher salt.
  • Baking soda and baking powder: If you don’t have baking soda, you can use 1/4 tsp of baking powder instead. If you don’t have baking powder, you can use 1/4 tsp of baking soda and 1/2 tsp of cream of tartar instead. Just make sure they’re fresh.
  • Plain yogurt or buttermilk: Gives this recipe a wonderful balance of flavor and contributes to the texture.

For the Spiced Potato Filling:

Potato cooked until tender and coarsely mashed with fork. Onion, chili, ginger, and spices added to melted butter and cooked until aromatic. Mashed potato combined with remaining ingredients and cooled in fridge.
  • Potato: Russet or yellow potatoes work best for aloo naan – remember it’s 1 large russet or two medium yellow potatoes.
  • Salted butter: Unsalted butter or ghee can be used instead of salted butter.
  • Yellow onion: Choose a bright, juicy yellow onion for maximum flavor.
  • Red or green chili: If you don’t like spicy food, you can omit the chili or use a mild pepper like bell pepper.
  • Grated ginger: You can use ginger paste or finely chopped fresh ginger instead of grated ginger.
  • Ground cumin: This is one of the key flavor contributors to this aloo naan.
  • Garam masala: Gives the most wonderful flavor to your potato-stuffed naan, which soaks up the spices in this recipe.
  • Turmeric: You can omit turmeric if you don’t have it, but it adds an added earthiness and glow to the filling.
  • Cayenne: You can use red pepper flakes or paprika instead of cayenne.
  • Frozen peas: Fresh peas are fine too.
  • Fresh cilantro: You can use parsley or basil instead of cilantro if you don’t like the taste of cilantro.

How to Make Aloo Naan

Mixture of flour, yeast, salt, baking soda, and baking powder is combined with yogurt and water using a stand mixer. Knead on medium-low speed for 4 minutes until a shaggy dough is formed.

To make the potato filling:

  1. First, cover the potato with 1″ of water. Cook until tender, then drain in a colander and coarsely mash it with a fork. Set aside.
  2. Return the saucepan to medium heat and melt the butter. Add onion plus 1 tsp salt and cook for about 6 minutes, until translucent and just starting to brown.
  3. Add in the chili and ginger, cook a minute more, then stir in the spices. After about 30 seconds (when spices smell aromatic), add mashed potato, remaining salt, frozen peas, and cilantro; stir until well combined, then transfer to the fridge to cool.

To prepare the naan dough:

Dough is cut into 8 equal pieces, rolled into balls, and covered to rise for 1 hour on a floured work surface
  1. Combine flour, yeast, salt, baking soda, and baking powder in a stand mixer fitted with the paddle attachment and beat on low speed to combine.
  2. Add yogurt and water to the mixer bowl. Starting on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 4 minutes on medium-low speed. It may look very sticky at first but will come together as it kneads (don’t add more flour).
  3. Flour a work surface. Dump out the dough and sprinkle it lightly with flour, too. Knead once or twice to form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball by rolling the dough between your hands.
  4. The dough is still quite sticky at this point, but you can work with it.
  5. Cover the dough balls and let them rise for 1 hour.

To assemble the Aloo Naan:

Dough balls are rolled into circles and filled with heaping ¼ cup filling, before folding, twisting and pinching closed. Flatten and gently roll until filling is visible through the dough.
  1. Use a rolling pin to roll each dough ball into circles about ¼” thick, if not slightly thinner. Lightly flour the work surface and dough as needed.
  2. Place a heaping ¼ cup of filling in the center of one naan circle, leaving a wide border around it. Fold that dough border over the filling, then twist and pinch it closed. Flatten it on a floured surface and then gently roll it out until just thin enough that you can start to see the filling through the dough.
  3. Repeat with the remaining filling and dough. 
  4. Preheat cast iron skillet over medium heat for 5 minutes on medium-low heat. When you sprinkle it with water, you’ll know it’s hot enough, and it beads and evaporates immediately. If the pan is too cool, the dough will stick.
  5. Add one naan to the pan. Cover the pan and cook until the underside is golden (1-2 minutes). Flip and cook for 1-2 minutes on the other side until the dough is cooked. 
  6. Stir cilantro (if using) into the melted butter.
  7. Transfer aloo naan to a serving plate as they’re cooked and immediately brush with the butter.
A cast iron skillet is preheated over medium heat for 5 minutes. One naan is added and cooked until the underside is golden (1-2 minutes), then flipped and cooked for 1-2 minutes on the other side until the dough is cooked.

Make ahead instructions 

The filling can be prepared in advance. Keep aloo naan warm as it comes off the skillet by placing it in a baking dish covered with foil in a 190ºF oven. 

The dough can be made in advance and refrigerated as dough balls before rolling. 

You can stuff the naan, roll them out, and refrigerate them then. Cook them when ready to eat. Layer them between sheets of parchment paper to prevent sticking, and wrap them tightly with plastic wrap. 

Storage Instructions 

Reheat leftovers in the oven, wrapped in foil to keep them soft.

Variations 

Here are a couple of fun ways to get creative with your aloo naan:

  • Paneer Aloo Naan: Mix in crumbled paneer (Indian cheese) to the potato filling to make it more flavorful and creamy.
  • Keema Naan: Add cooked ground lamb or beef to make it a meaty and hearty dish version.
  • Spinach Aloo Naan: Add finely chopped spinach to the potato filling.
  • Sweet Potato Aloo Naan: Substitute sweet potato for regular potato in the filling to add a sweet and earthy flavor to the dish.
  • Mushroom Aloo Naan – Add chopped mushrooms to the potato filling.
Side view of a half-cut aloo naans with visible filling, stacked on a plate.

Can Aloo Naan Be Frozen?

Yes, Aloo Naan can be frozen for later use. Here’s how to freeze it:

  1. Once you have made the Aloo Naan, let it cool completely to room temperature.
  2. Wrap the naan tightly with plastic wrap or aluminum foil.
  3. Place the wrapped naan in a resealable freezer bag and seal it tightly.
  4. Label the bag with the date and contents.
  5. Place the bag in the freezer and freeze for up to 2-3 months.

To reheat frozen aloo naan

When you are ready to use the frozen Aloo Naan, follow these steps:

  1. Remove the naan from the freezer and let it thaw in the refrigerator overnight.
  2. Preheat the oven to 350°F.
  3. Remove the plastic wrap or aluminum foil from the naan and place it on a baking sheet.
  4. Bake the naan in the preheated oven for 5-7 minutes or until it is heated through and crispy.

FAQs


What types of naan bread are there?

Plain Naan: a basic naan made with flour, yeast, salt, and water
Butter Naan: a naan brushed with melted butter or ghee for added flavor and richness
Garlic Naan: a naan flavored with minced garlic and herbs
Cheese Naan: a naan stuffed with cheese or topped with grated cheese
Aloo Naan: a naan stuffed with spiced mashed potatoes
Keema Naan: a naan stuffed with spiced minced meat
Peshawari Naan: a naan stuffed with a sweet mixture of nuts, raisins, and coconut
Kulcha: a type of naan made with flour and yogurt, often stuffed with vegetables or meat.

What is naan eaten with in India?

Naan is often eaten with curries, stews, and other Indian dishes, such as:

Butter Chicken
Chana Masala
Palak Paneer
Dal Makhani
Rogan Josh
Tandoori Chicken
Biryani

Naan can also be served with various chutneys, dips, and raitas, such as mint chutney, mango chutney, cucumber raita, and onion-tomato salsa.

How To Make Aloo Naan?

Aloo naan is made by preparing dough: by mixing all-purpose flour, yeast, salt, baking soda, baking powder, and plain yogurt or buttermilk. The dough is then kneaded until smooth, elastic, covered, and risen.
After that (or before), a potato filling is made by boiling and mashing potatoes, then adding butter, onion, chili, ginger, spices, peas, and cilantro. The filling is then chilled.
The dough is divided into small balls, flattened, and filled. 
Finally, the stuffed dough ball is cooked on a stove-top skillet or in an oven until golden brown and puffed up.

Do you eat naan by itself?

Naan can be eaten by itself as a snack or appetizer, but it is often served as an accompaniment to other dishes. Naan is especially popular for mopping up sauces and gravies in Indian cuisine.

What Is Aloo Naan?


Aloo Naan is a popular Indian flatbread that is stuffed with a spiced potato filling. The naan is made from all-purpose flour and yeast and is traditionally cooked in a tandoor oven, but it can also be cooked on a stove-top skillet or in an oven. 
The filling is made from mashed potatoes that are flavored with spices such as cumin, garam masala, and turmeric and then mixed with onions, peas, and cilantro. 
Aloo Naan can be served as a main or side dish to accompany other Indian dishes like curries or chutneys. 

Pro Tips And Tricks

  • Use warm water and room temperature ingredients to activate the yeast and help the dough rise properly.
  • Knead the dough well for at least 10 minutes to develop gluten and make the naan soft and fluffy.
  • Let the dough rest in a warm place, covered with a damp cloth, to allow it to rise properly.
  • Boil the potatoes until they are soft and tender, then mash them well to avoid lumps in the filling.
  • Use fresh ginger and cilantro to add brightness and freshness to the filling.
  • Roll the stuffed naan dough as thin as possible for a crispy and flaky texture.
  • Cook the naan on a preheated skillet or oven to ensure even cooking and browning.

What To Serve Aloo Naan With

Serve as an appetizer or alongside curry. At snack time in India, it would be served with a pot of chai tea.

I love to serve it with yogurt or raita for dipping (or alongside my father-in-law’s yogurt cucumber salad).

This makes a really yummy lunch and is even portable for picnics (like a sandwich or a samosa).

Other Indian Recipes You Won’t Want To Miss

If you love Indian potato recipes, you must also try my restaurant-style Aloo Gobi, this delicious Aloo Masala Potato Curry, my fan-favorite Samosa Pie and my go-to recipe for Potato Samosas.

Soft roti opened to show how it puffed up inside to create layers.

And don’t miss these other delicious flatbread recipes:

(See also: Roti vs Naan and Paratha vs Naan to find out the differences between these delicious Indian flatbreads – from ingredients to nutrition!)

Aloo Naan

Prep Time 20 minutes
Cook Time 30 minutes
Servings 8
Dinner, Lunch, Main Course, Side Dish
Indian
Keyword Aloo Naan, Naan Stuffed with Aloo Masala, Potato Stuffed Indian Flatbread

Ingredients
 
 

For naan:

  • 4 cups all-purpose flour 18 oz by weight
  • 1 tbsp instant dry yeast
  • 2 tsp kosher salt
  • ½ tsp baking soda
  • 1 tsp baking powder
  • ¾ cup plain yogurt or buttermilk
  • 1 cup warm water see note

For potato Filling

  • 1 lb potato peeled and chopped (that’s 1 large russet or two medium yellow potatoes)
  • 4 tbsp salted butter
  • 2 ½ cups diced yellow onion 1 large
  • 1 red or green chilli
  • 2 tsp finely grated ginger packed
  • ¾ tsp ground cumin or 1 tsp cumin seeds
  • 1 tsp garam masala
  • ½ tsp turmeric
  • ¼ tsp cayenne
  • 1 ¾ tsp salt
  • cup frozen peas
  • 1 tbsp finely chopped fresh cilantro

For topping:

  • 1 tbsp cilantro
  • 3 tbsp melted butter

Instructions
 

To make the potato filling:

  • First, cover the potato with 1″ of water. Cook until tender, then drain in a colander and coarsely mash it with a fork. Set aside.
  • Return the saucepan to medium heat and melt the butter. Add onion plus 1 tsp salt and cook for about 6 minutes, until translucent and just starting to brown.
  • Add in the chili and ginger, cook a minute more, then stir in the spices. After about 30 seconds (when spices smell aromatic), add mashed potato, remaining salt, frozen peas, and cilantro; stir until well combined, then transfer to the fridge to cool.

Start by preparing the naan dough:

  • Combine flour, yeast, salt, baking soda, and baking powder in a stand mixer fitted with the paddle attachment and beat on low speed to combine.
  • Add yogurt and water to the mixer bowl. Starting on low speed, beat until the mixture forms a shaggy dough, then switch to the hook attachment and knead for 4 minutes on medium-low speed. It may look very sticky at first but will come together as it kneads (don’t add more flour).
  • Flour a work surface. Dump out the dough and sprinkle it lightly with flour, too. Knead once or twice to form a large ball. Cut the dough into 8 equal pieces and form each piece into a ball by rolling the dough between your hands.
  • The dough is still quite sticky at this point, but you can work with it.
  • Cover the dough balls and let them rise for 1 hour.

To assemble:

  • Use a rolling pin to roll each dough ball into circles about ¼” thick, if not slightly thinner. Lightly flour the work surface and dough as needed.
  • Place a heaping ¼ cup of filling in the center of one naan circle, leaving a wide border around it. Fold that dough border over the filling, then twist and pinch it closed. Flatten it on a floured surface and then gently roll it out until just thin enough that you can start to see the filling through the dough.
  • Repeat with the remaining filling and dough.
  • Preheat cast iron skillet over medium heat for 5 minutes on medium-low heat. When you sprinkle it with water, you’ll know it’s hot enough, and it beads and evaporates immediately. If the pan is too cool, the dough will stick.
  • Add one naan to the pan. Cover the pan and cook until the underside is golden (1-2 minutes). Flip and cook for 1-2 minutes on the other side until the dough is cooked.
  • Stir cilantro (if using) into the melted butter.
  • Transfer aloo naan to a serving plate as they’re cooked and immediately brush with the butter.

Video

Notes

  • My easy recipe is done all on the stovetop in a cast iron pan (or you can use an Indian tawa). I find this makes softer naan than doing it in the oven, which can dry it out and make it hard.
  • Make sure to cool the potato filling completely before using it as stuffing.
  • When making your naan dough, remember that it may look very sticky initially but will come together as it kneads (don’t add more flour).
  • When cooking the naan – you must heat the skillet until it’s smoking hot – when you sprinkle it with water, you’ll know it’s hot enough, and it beads and evaporates immediately. If the pan is too cool, the dough will stick.

Nutrition

Calories: 380kcalCarbohydrates: 62gProtein: 9gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.4gCholesterol: 29mgSodium: 1328mgPotassium: 379mgFiber: 9gSugar: 6gVitamin A: 413IUVitamin C: 18mgCalcium: 125mgIron: 3mg
Keyword Aloo Naan, Naan Stuffed with Aloo Masala, Potato Stuffed Indian Flatbread

And don’t miss these fan favorite Indian recipes!

Last Updated on January 17, 2024 by Jennifer Pallian BSc, RD

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Patrick
Patrick
4 months ago

Hi, loved the Turkish bread recipe. This one though may be a bit off. Using the metric measurements but there it seems to call for way too much flour (960 g). The dough was too dry and wouldn’t form ball. Looking at your butter naan recipe, it has about 1/2 the flour with same liquid amounts. Thanks

Liz
Liz
6 months ago

5 stars
 Ok this was SO good! I make a lot of curry and I love having this as a side so I’ll be making it again!

Ned
Ned
6 months ago

5 stars
This was an incredible recipe! I’ve never had it before so I thought I would give it a try and it did not disappoint. Thank you!

Dannii
Dannii
6 months ago

5 stars
I love making naan bread, but I have never tried it stuffed before. This was incredible. I will definitely be making it again.

Kate
Kate
6 months ago

5 stars
These were such a treat! We all loved them. Thanks for such a comprehensive post for Naan newbies.

Ali
Ali
6 months ago

5 stars
Made this aloo naan to accompany butter chicken and it was incredible!! Definitely worth making your own at home.

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