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Main Ingredients | Refined flour, Baking powder |
Cuisine | Fusion |
Course | Snacks and Starters |
Prep Time | 41-50 minutes |
Cook time | 11-15 minutes |
Serve | 4 |
Taste | Mild |
Level of Cooking | Moderate |
Others | Non Veg |
Ingredients
- 2 cups refined flour + for dusting
- ½ teaspoon baking powder
- ½ teaspoon baking soda
- Salt to taste
- ½ teaspoon sugar
- ¼ cup yogurt
- 1 tablespoon oil + for greasing
- 3-4 mutton seekh kababs
- 6 mozzarella cheese cubes
- ¼ cup butter melted
- 1 tablespoon dried parsley
- Tomato ketchup to serve
Method
- Take refined flour in a large bowl, add baking powder, baking soda, salt and sugar and mix. Add yogurt and mix. Add sufficient water and oil and knead into a soft dough. Cover with a damp muslin cloth and keep aside to prove for 15-20 minutes.
- Break the mutton seekh kababs into small pieces and shred roughly with a fork. Shape the seekh kabab mixture into 6 small balls and stuff each with a cube of mozzarella cheese.
- Divide the dough into 6 equal portions and shape each into a small ball. Dust a work top with some refined flour and roll each ball into a small roti. Place a seekh kabab ball in the centre of each roti, gather the edges together and seal, shape into ball.
- Grease a baking tray with some oil, place the stuffed balls in it, cover them with a damp muslin cloth and set aside to prove for 12-15 minutes.
- Preheat the oven at 180° C. Keep the tray in the oven and bake for 12-15 minutes.
- Take butter in a bowl. Add parsley and mix well. Bring the tray out of the oven and brush the butter-parsley over them.
- Keep the naan bombs in a serving bowl and serve hot.
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