Outdoor cooking challenge

Ingredients

• 2 cups Whole Wheat Flour (sifted)
• 2 medium Boiled Potatoes (peeled and mashed)
• 1 tsp Salt (regular table salt)
• 1 tsp Cumin Seeds (lightly toasted)
• 1 tsp Coriander Powder (freshly ground)
• 3/4 cup Water (lukewarm)
• 1/2 cup Vegetable Oil (for frying, high smoke point)
• 1 cup Fresh Mint Leaves (packed, washed)
• 2 cups Ice Cubes (crushed slightly)
• 1/2 tsp Black Salt (Kala Namak) (adds a tangy, sulfurous flavor)
• 2 tbsp Sugar (adjust to taste)
• 1 tbsp Lemon Juice (freshly squeezed)
• 1 cup Cold Water (for the drink)

Instructions

1. Prepare Potato Filling

   Boil the potatoes until tender, peel them, then mash in a bowl. Add salt, cumin seeds, coriander powder, and mix well.

   Time: PT5M

2. Make Naan Dough

   In a mixing bowl combine whole wheat flour, salt, and lukewarm water. Knead until a soft, non‑sticky dough forms (about 5 minutes). Cover with a damp cloth and let rest for 10 minutes.

   Time: PT15M

3. Shape Stuffed Naan

   Divide the rested dough into 4 equal balls. Flatten each ball, place a spoonful of potato filling in the center, fold the edges over, and gently roll into a 6‑inch disc, keeping the filling sealed inside.

   Time: PT5M

4. Fry Naan

   Heat vegetable oil in a skillet over medium‑high heat (about 180°C). Slide one naan into the oil; fry until golden brown and crisp, about 2‑3 minutes per side. Remove with a slotted spoon and drain on paper towels.

   Time: PT10M

   Temperature: 180°C

5. Prepare Mint Ice Drink

   In a blender combine fresh mint leaves, ice cubes, black salt, sugar, lemon juice, and cold water. Blend until smooth and slightly slushy.

   Time: PT5M

6. Serve

   Arrange the fried potato naan on a serving plate. Pour the mint ice drink into glasses, garnish with a mint sprig if desired, and enjoy immediately.

   Time: PT5M

Nutrition Facts

Calories

320

Protein

6 g

Carbohydrates

45 g

Fat

12 g

Fiber

5 g