Matar Naan & onion Imli Chatni

Ingredients

• 1 cup Whole Wheat Flour (sifted)
• 1 cup All‑Purpose Flour (sifted)
• 1 tsp Salt (regular table salt)
• 1 tbsp Granulated Sugar
• 1 tbsp Ghee (softened)
• 0.5 cup Plain Yogurt (slightly sour for best flavor)
• 0.5 tsp Baking Powder
• 0.125 tsp Baking Soda (use 0.25 tsp if using only soda)
• as needed Water (to form a soft, non‑sticky dough)
• 1 cup Fresh Green Peas (peeled, can use frozen if out of season)
• 1 medium Onion (finely chopped)
• 1 inch Ginger (finely chopped)
• 2 Green Chilies (finely chopped, adjust to heat preference)
• 2 tsp Oil (vegetable oil for tempering)
• 1 tsp Cumin Seeds
• 1.5 tsp Coriander Seeds (whole, lightly crushed)
• 1 tsp Fennel Seeds
• a pinch Asafoetida (Hing)
• 0.5 tsp Turmeric Powder
• 1 tsp Red Chili Powder
• 1 tsp Amchur (Dry Mango Powder)
• 0.5 tsp Chaat Masala
• 0.5 tsp Black Salt (Kala Namak)
• 1 tsp Roasted Cumin Powder
• 0.5 tsp Black Pepper Powder
• 2 tbsp Fresh Cilantro (chopped, for garnish and filling)
• 2 tbsp Tamarind Pulp (soaked and strained)
• 0.5 cup Onion (for chutney) (finely chopped, about 50 g)
• 1 tsp Ginger (for chutney) (grated)
• 1 Green Chili (for chutney) (finely chopped)
• 1 tbsp Coriander Leaves (chopped)
• 1 tsp Roasted Cumin Powder (chutney)
• 0.5 tsp Red Chili Flakes
• 3 tsp Sugar (adjust to taste; jaggery can be used)
• 1 tbsp Raisins (optional, for chutney texture)

Instructions

1. Make the Dough

   In a mixing bowl combine whole wheat flour, all‑purpose flour, salt, sugar and ghee. Add yogurt, baking powder and baking soda. Gradually add water while mixing until a soft, non‑sticky dough forms.

   Time: PT8M

2. Rest the Dough

   Lightly coat the dough ball with a few drops of oil, cover with a damp cloth and let rest for 10‑15 minutes.

   Time: PT12M

3. Boil the Peas

   Bring a pot of water to boil, add the fresh peas and cook for 2‑3 minutes until just tender. Drain and set aside.

   Time: PT5M

   Temperature: 100°C

4. Prepare the Filling

   Heat oil in a pan over low flame. Add cumin seeds, crushed coriander seeds, fennel seeds and a pinch of hing. Stir for 10 seconds, then add chopped ginger and green chilies. After 30 seconds add the finely chopped onion and sauté for another 30 seconds.

   Time: PT2M

   Temperature: Medium

5. Add Spices and Peas

   To the pan add turmeric, red chili powder, amchur, chaat masala, regular salt, black salt, roasted cumin powder and black pepper. Stir quickly, then add the boiled peas. Mash the peas with a masher until a coarse paste forms. Mix in chopped cilantro and remove from heat.

   Time: PT5M

   Temperature: Medium

6. Make Onion‑Tamarind Chutney

   Soak tamarind in warm water for a few minutes, then squeeze to extract pulp. In a blender combine soaked tamarind pulp, chopped onion, ginger, green chili, cilantro, roasted cumin powder, red chili flakes, black salt, regular salt, sugar and raisins. Blend to a smooth chutney.

   Time: PT5M

7. Shape the Stuffed Naan

   Divide the rested dough into equal balls (about 6‑8). Lightly dust each ball with dry flour, flatten with a rolling pin, and create a small well in the centre. Place a spoonful of pea filling in the well, bring the edges together and seal tightly. Gently roll the sealed ball into a disc about 0.5 cm thick, keeping the filling inside.

   Time: PT15M

8. Cook the Naan – First Side

   Heat a tawa over medium heat. Lightly brush the back side of the naan with a few drops of water (helps adhesion). Place the naan on the hot tawa, press gently with fingertips and cook for about 1‑2 minutes until bubbles appear.

   Time: PT2M

   Temperature: Medium

9. Flip and Cook Second Side

   Turn the naan over and cook the other side for another 1‑2 minutes until light brown spots appear.

   Time: PT2M

   Temperature: Medium

10. Puff the Naan

    Increase the flame to high, flip the naan again and let it puff up for about 30 seconds, allowing the top to get a few brown specks.

    Time: PT30S

    Temperature: High

11. Keep Warm and Serve

    Place the cooked naan in a Uni‑Wrap or a clean kitchen towel to retain softness. Serve hot with the onion‑tamarind chutney.

    Time: PT2M

Nutrition Facts

Calories

210

Protein

6 g

Carbohydrates

32 g

Fat

6 g

Fiber

4 g

Ingredient Substitutions

• Instead of Whole Wheat Flour: All‑purpose flour
• Instead of All‑Purpose Flour: Whole wheat flour
• Instead of Salt: sea salt
• Instead of Granulated Sugar: jaggery, honey
• Instead of Ghee: unsalted butter, vegetable oil
• Instead of Plain Yogurt: buttermilk, curd
• Instead of Baking Powder: baking soda + cream of tartar
• Instead of Baking Soda: baking powder
• Instead of Fresh Green Peas: frozen peas
• Instead of Onion: shallots
• Instead of Ginger: ginger paste
• Instead of Green Chilies: red chili flakes
• Instead of Oil: ghee, mustard oil
• Instead of Cumin Seeds: ground cumin
• Instead of Coriander Seeds: ground coriander
• Instead of Red Chili Powder: paprika
• Instead of Amchur (Dry Mango Powder): lime zest
• Instead of Roasted Cumin Powder: ground cumin
• Instead of Fresh Cilantro: parsley
• Instead of Tamarind Pulp: tamarind concentrate
• Instead of Ginger (for chutney): ginger paste
• Instead of Green Chili (for chutney): red chili flakes
• Instead of Red Chili Flakes: paprika
• Instead of Sugar: jaggery, honey

Equipment Needed

• Mixing Bowl
• Rolling Pin
• Flat Skillet (Tawa)
• Saucepan
• Knife
• Spatula or Ladle
• Masher
• Blender or Food Processor (optional)
• Uni‑Wrap or Parchment Paper (optional)

Critical Steps — Do Not Skip

• Achieving a soft, non‑sticky dough consistency.
• Sealing the pea filling securely to prevent leaks.
• Cooking the naan on medium heat first, then high heat to achieve proper puffing.

Chef Tips from the Video

• Use slightly sour yogurt for extra tenderness.
• A pinch of asafoetida adds depth to the filling without overpowering.
• For extra crispness, brush the cooked naan lightly with melted ghee before serving.

Troubleshooting

Storage

Refrigerator: Store cooked naan in an airtight container for up to 2 days; reheat on tawa.

Freezer: Freeze uncooked dough balls for up to 1 month; thaw overnight before shaping.

Room temperature: Pea filling can be kept in a sealed container for up to 2 weeks in a cool pantry.

Make-Ahead Tips

• Dough can be prepared a day ahead and refrigerated.
• Pea filling stays fresh in the fridge for up to 2 weeks.
• Chutney can be made 3 days ahead; store in a sealed jar.

Frequently Asked Questions