Stuffed Aloo Naan – Street Style Pakistani Delight

When it’s about comfort, flavor, and nostalgia all wrapped in a crispy parcel—it has to be Stuffed Aloo Naan in true street-style. Originating from the bustling streets of Lahore and Karachi, this stuffed bread echoes the vibrant energy of our street food scene. Crunchy outside, full of spicy and aromatic potato filling inside, it’s the perfect fusion of simplicity and satisfaction.

Be it iftar tables, quick snacks in the evening, or fulfilling Sunday brunches—this aloo naan hits the sweet spot every time. Let’s bring that street magic to your home kitchen today

Ingredients You’ll Need

For the Dough (makes ~6 naans):

2 cups all-purpose flour (maida)
1 tsp yeast
1 tsp sugar
½ tsp salt
2 tbsp yogurt
1–2 tbsp oil or ghee
Warm water (as needed)

For the Aloo Filling:

2 large boiled potatoes (mashed)
1 small onion (finely chopped)
1 green chili (finely chopped)
1 tsp cumin powder (jeera)
½ tsp coriander powder (dhania)
½ tsp red chili powder
¼ tsp dry mango powder (amchur)
Fresh coriander (finely chopped)
Salt to taste
1 tbsp oil or ghee

For Cooking:

Ghee or butter (for brushing naans after cooking)

Step-by-Step Recipe

1. Prepare the Dough

In a bowl, combine flour, yeast, sugar, and salt. Add yogurt and oil, then pour in warm water gradually while kneading into a soft dough. You want it pliable but not sticky. Cover with a damp cloth and set aside to double in size (about 1 hour).

2. Make the Spicy Potato Filling

In a pan, heat oil and sauté onions until translucent. Add mashed potatoes, green chili, spices, mango powder, and fresh coriander. Mix well and cook for 2–3 minutes. Adjust salt as needed. Remove from heat.

3. Shape the Stuffed Naans

Once dough is risen, divide it into 6 equal balls. Take each ball, flatten it into a disc, place a spoonful of aloo filling in the center. Carefully wrap the edges to seal it into a ball, then gently roll it into a thick round naan.

4. Cook the Naan

Heat a tava or pan. Place the rolled naan onto it and cook on medium heat until golden brown spots appear. Flip and cook the other side similarly. Brush with ghee or butter immediately after cooking for a glossy finish.

5. Serve Hot

Serve these street-style stuffed aloo naans hot with chutney or raita. Their aroma and taste are irresistible!

Pro Tips for Best Texture

Dough should be soft but manageable—note that too much water makes it sticky.
Ensure filling is dry—excess moisture can make rolling tricky.
Use medium heat to properly cook the naan without burning the exterior prematurely.
Brushing with ghee post-cooking not only enhances taste but also adds shine.

Why You Must Try This

Street Food Comfort at home—no fussy ingredients.
Fusion Flavors—the soul of Pakistani spices meets global naan bread.
Versatile Snack—great for breakfast, plated meal, or side dish at dinner.
Final Thoughts

In each crispy bite of Stuffed Aloo Naan, you’ll feel the charm of roadside stalls and the spirit of homemade comfort melded together. Try serving them with a steaming cup of tea, or present them at gatherings where each guest will ask for the recipe. Simple, flavorful, unforgettable.

🫓 Stuffed Aloo Naan – Street-Style & Easy