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Potato & Green Bean Stuffed Naan

Potato & Green Bean Stuffed Naan

Full of Plants
Soft and thin naan stuffed with a flavorful filling of potatoes, green beans, and cilantro!
4.8 from 5 votes
Prep Time 20 mins
Resting Time 2 hrs
Course Side Dish
Cuisine Indian
Servings 4 Naans
Calories 342 kcal



  • 1/2 cup warm water (divided)
  • 1/2 tsp dry yeast
  • 1 tsp maple syrup
  • 2 cups all-purpose flour
  • 1/4 tsp baking powder
  • 1/4 tsp salt
  • 5 tbsp vegan yogurt
  • 1 tbsp oil
  • melted butter for brushing


  • 1 tbsp oil
  • 1/2 onion diced
  • 2 cloves of garlic minced
  • 1/4 tsp grated ginger
  • 1/2 tsp ground cumin
  • 1/4 tsp each: garam masala, chili
  • 1/8 tsp turmeric
  • 1/8 tsp salt
  • 1 small potato boiled and diced into 1/2-inch cubes
  • 1/4 cup cooked green beans, chopped into 1-inch pieces
  • 2 tbsp freshly chopped cilantro
  • 1 tsp lime juice



  • In a small bowl, whisk together 1/4 cup of warm water with the dry yeast and the maple syrup. Let it sit 10 minutes, or until frothy.
  • In a large mixing bowl, whisk the flour with baking powder and salt. Pour in the yeast mixture, the remaining 1/4 cup of water, vegan yogurt, and oil.
  • Using a wooden spoon until it forms a dough. Then knead with your hands for about 5 minutes, or until you get a smooth and slightly sticky dough. The dough should be quite soft and just slightly sticky, if it's too dry add a few teaspoons of water and knead again.
  • Cover the dough with cling film to touch and let it rest for about 2 hours. In the meantime, prepare the filling.
  • Once the dough has almost doubled in size, knead it a few seconds and divide into 4 balls.
  • On a floured surface, roll out one ball into a thin round. Place about 2 tbsp of the filling in the center of the naan. Next, pull the edges of the dough to enclose the filling, trying not to leave air inside.
  • Using your hands, flatten the ball again into a thin oval shape. I recommend using your hands instead of a rolling pin to prevent the dough from cracking, you don't want the filling to escape. Repeat with the remaining dough.
  • Heat a teaspoon of oil in a non-stick skillet over high heat. Once the skillet is very hot, add a naan and cook for about 3 minutes, or until golden brown. Then flip and cook the other side for another 3 minutes. Remove from heat, brush with melted vegan butter and top with chopped cilantro. Serve warm with your favorite dip!


  • 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.
  • Next, add the cumin, garam masala, chili, turmeric, salt, diced potatoes, and chopped green beans. Cook for about 5 minutes, stirring regularly to prevent sticking.
  • Stir in the chopped cilantro and lime juice. Taste and adjust spiciness/saltiness to your liking and let it cool a few minutes before filling the naans. You don't want the filling to be hot or you will burn yourself while stuffing the naans.


Serving: 1 Stuffed NaanCalories: 342 kcalCarbohydrates: 58.5 gProtein: 8.6 gFat: 7.7 gFiber: 3.1 gSugar: 3.5 g
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