Potato & Green Bean Stuffed Naan

Naan is great, but it’s even better when it’s stuffed with spicy potatoes and green beans!

Recently, I tried Aloo Naan (stuffed potato naan) at a local Indian restaurant, and I have to admit that I was quite disappointed. While it sounded promising on the menu, what I got served was just meh. There was almost no filling, and it seriously lacked flavor.

I knew I could do better. After browsing through tens of authentic recipes and doing many tests in the kitchen, I finally nailed what I believe is the best Aloo Naan. It’s incredibly tender, slightly charred, and has the perfect ratio of potato filling to dough.

I used my naan bread recipe as a starting point and slightly tweaked it to incorporate a wonderful potato filling infused with warming and smoky Indian spices. It packs bold flavors and a hint of spiciness!

⭐️ Why You Should Try It

Thin dough. Generous filling.

No one likes a doughy naan with hardly any filling. That’s why achieving the right balance between the filling and the dough is essential. Here, the dough is thin yet slightly stretchy, allowing it to hold a generous amount of potato and green bean filling.

Infused with plenty of Indian spices.

The filling, which is where all of the flavors come from, consists of tender potatoes and green beans combined with aromatics such as onion, garlic, and ginger.

It’s beautifully seasoned with fragrant spices and then finished with cilantro and a splash of lime juice for freshness. The result is a filling that packs vibrant flavors! It’s subtly spicy, a bit tangy, and savory. Oh, and then the naan is charred over an open flame, bringing a wonderful smokiness!

Simple to whip up.

Ever made pizza dough before? Then, you’ll find this recipe a breeze! There is nothing really complicated here. Knead the dough, boil the potatoes and sauté them with aromatics, assemble, and finally, cook the naan in a pan for a few minutes. Don’t worry – I’m sharing easy-to-follow instructions as well as step-by-step photos below to guide you through the whole process!

Readers love it!

Don’t take my word for it. Check what readers have to say about this naan recipe:

Rae, a reader, said: “Made this tonight to accompany some red lentil dal. It was perfect! It’s a great recipe, and I will definitely be making it again! Thank you!!”

Dirk-Jan said: “After seeing a show on TV where Jamie Oliver visits a street food place where he buys stuffed naan (50% dough, 50% filling of cauliflower, broccoli, or something else), I’ve been looking for a recipe for stuffed naan. This is the only one with a reasonable amount of filling that I found. Made it a few times, and it’s really good.”

Paige said: “Made this this weekend, it was amazing! I added some red pepper for a little kick. The perfect recipe, and it still tasted great 2 days later! I will definitely be making this more often!”

🥔 Ingredient Notes

Flour

You don’t need any particular type of flour here. The good old all-purpose flour works great. Bread flour will likely work as well, but I haven’t tried it yet.

Regarding a gluten-free option, I’m afraid I do not have any recommendations. I advise against using a gluten-free flour blend or any other type of flour for this recipe, as you won’t get any good results.

Yogurt

I use unsweetened yogurt to add a hint of tanginess to the dough. The addition of yogurt also improves the texture, yielding a softer consistency.

Note: Any unsweetened yogurt will work. I usually go with soy yogurt, as I always have that in my fridge, but almond, coconut, or oat yogurt will also work.

Baking powder

There are two schools when it comes to the naan dough. The one that uses yeast (usually Westernized versions) and the one that only relies on yogurt and an instant leavening agent.

Here, I use the latter as it seems to be the most authentic way to make naan. I do not use any yeast in the dough. Instead, I rely on yogurt and baking powder. Both help the naan rise slightly during the cooking step, giving it a more airy texture.

Salt and sugar

To season the dough.

Note: If you are on a sugar-free diet, feel free to omit the sugar in the dough. It won’t affect the end result much.

Potatoes

There are three main types of potatoes: starchy, waxy, and all-purpose. Starchy potatoes have a floury texture and tend to crumble more easily compared to the two other kinds.

Hence, I recommend using either waxy or all-purpose potatoes for the filling. I personally have a preference for Yukon Gold or red potatoes, but any potato that holds together well during boiling and then can be slightly mashed will work.

Green beans

You can use either canned, frozen, or preserved green beans.

Note: If using frozen green beans, cook them for about 5 minutes in a pot of boiling salted water.

Substitute: No green beans? No problem! Simply replace them with green peas or chopped snow peas!

Onion, garlic, and ginger

A trio of aromatics creates depth and adds complexity to the potato filling. Onion and garlic bring sharpness and pungency, while the ginger adds a citrusy spiciness.

A quick tip: Ensure your ginger is as fresh as possible for optimal flavor. It should have smooth skin and a juicy flesh. It shouldn’t look dry or too fibrous.

Spices

For the spices, I went with a combination of ground cumin, garam masala, chili, and turmeric.

Use cumin seeds: Although pre-ground cumin is convenient, it doesn’t pack as much flavor as whole seeds. You can replace the ground cumin with 1/4 teaspoon of cumin seeds. Sauté the seeds with the onion, garlic, and ginger to develop their flavor.

Cilantro and lime

Finally, chopped fresh cilantro and a squeeze of lime add a touch of freshness.

🥣 How to Make It

1. Prepare the dough

1. Combine the dry ingredients. To a large bowl or stand mixer, add the flour, baking powder, sugar, and salt. Mix until combined.
2. Add the wet ingredients. Next, pour in the yogurt, water, and oil. Knead on medium speed for 5-7 minutes or until the dough is smooth and stretchy. At this point, the dough will be slightly sticky. This is normal.
3. Let it rest. Lightly grease a bowl and place the ball of dough into it. Cover with plastic wrap and let the dough rest at room temperature for at least 3 hours.

2. Make the filling

1. Boil the potato. Add the potato to a small pot filled with 3-4 cups of water. Add the whole potato and ensure it is submerged in water. Bring to a boil and boil it for 20-25 minutes or until fork tender. Remove from the heat and allow the potato to cool down for a few minutes before peeling it. Dice it into 1/2-inch cubes and set it aside.
2. Sauté the aromatics. Heat the oil in a skillet over medium heat. Once hot, add the diced onion and garlic, and cook for 3-5 minutes or until golden. Add the ginger and cook for another minute.

3. Add the spices. Next, add the cumin, garam masala, chili, and turmeric. Cook for one more minute.
4. Add the vegetables. Add the diced potatoes, chopped green beans, and salt. Cook for about 5 minutes, stirring regularly to prevent sticking, and coat the vegetables with the spices. Stir in the chopped cilantro and lime juice and taste to adjust the spiciness/saltiness to your liking.
5. Let cool. Allow the potato filling to cool down for at least 20 minutes. You don’t want the filling to be hot, or you will burn yourself while stuffing the naans.

3. Flatten and fill the naan

1. Divide the dough. To prepare the naans, divide the dough into 4 small balls.
2. Flatten it. Generously flour a working surface and place a ball of dough on it. Using your hands, flatten the ball into a 1/4-inch (6 mm) thick disc of about 8 inches (20 cm).
3. Add the filling. Place about 2-3 tbsp of the potato filling in the center of the disc. Fold the edges over the filling to wrap it, trying to leave as little air as possible.

4. Flatten it again. Next, you want to flatten the disc again with your hands into a thin round or oval shape. I recommend doing this by hand as I found that a rolling pin tends to make the filling escape. Do not hesitate to press using your hands and slightly mash the potato filling inside the dough.

4. Cook it

1. Cook the naan. Finally, heat a non-stick skillet over medium-high heat and cover it with a lid. Transfer a naan to the pan and cover it with the lid. Cook for about 1 minute and 30 seconds or until the bottom is slightly golden brown.
2. Flip it. Flip the naan and cook for another 2 minutes on the other side.
3. Char it. Next, to char the naan, place it on an open flame on the stovetop for 10-15 seconds. Keep rotating it using tongs or spatulas to char it evenly. Transfer to a plate and repeat with the remaining naans.
4. Brush with butter. Optionally, you can brush the naans with melted vegan butter and sprinkle with chopped cilantro before enjoying them!

🌿 Variations

The best thing about this recipe is that it’s easily customizable to your liking. Here are a few ideas:

• Add extra veggies: Feel free to add chopped cooked cauliflower, green peas, broccoli, or chickpeas.
• Add nuts and dried fruits: Incorporate a handful of raisins for sweetness or cashews or peanuts for some crunch.
• Use different spices: Add a pinch of dried fenugreek leaves, asafoetida, or fresh chili for bolder flavors!

🍛 What to Serve It With

These naans are delicious on their own but also make a great side to this Easy Dal Palak, Instant Pot Cauliflower Tikka Masala, or this Fire-Roasted Eggplant Dip!

💬 FAQ

I hope you will love this stuffed naan recipe! It’s not as complicated as it may seem and tastes fantastic. It’s packed with flavor, and the charring adds an addictive smokiness that is impossible to resist!

🇮🇳 More Vegan Indian Recipes

Vegan Samosas

Tamarind Dipping Sauce

Homemade Naan Bread (Restaurant-Style!)

Vegan Red Lentil Curry

⭐️ Did you like this recipe? Let us know in the comments below, and tag us on Facebook, Instagram, or Pinterest!

Note

This recipe was first released in May 2019 and updated with new process shots and detailed instructions in October 2024. You can find the original photos below.