Description
Tangy Achari Paneer Naan Bombs are quick, spicy, and cheesy. Get my easy recipe for these Indian-inspired bites, perfect for any snack attack.
Ingredients
Scale
- For the Achari Paneer Filling:
- 200g paneer, crumbled
- 2 tbsp achaar masala (from mixed pickle jar, no oil)
- 1/2 red onion, finely chopped
- 1 tsp ginger-garlic paste
- 2 tbsp fresh cilantro, chopped
- 1 tbsp oil (for cooking)
- For the Naan Bombs:
- 8 mini naan breads
- 1/2 cup shredded mozzarella cheese
- Flavor Boosters & Finishing Touches:
- 1/2 tsp chaat masala (for sprinkling)
- Optional: melted butter or ghee for brushing
Instructions
- Prep the Paneer Filling:: First things first, let’s get that achari paneer filling ready! Grab a skillet and heat a little oil over medium heat. Toss in your finely chopped red onion and let it soften, about 3-4 minutes. You want it translucent, not browned, hon. Then, stir in that ginger-garlic paste. Oh, the smell! That’s when you know you’re doing it right. Cook for another minute until fragrant. This is where I sometimes get distracted by a podcast and let it brown a little too much, but don’t you worry, it’ll still be delicious!
- Combine Flavors:: Now for the star of the show: the achaar masala! Add it to your skillet with the onions and paste. Give it a good stir, letting those spices bloom for about 30 seconds. Then, gently fold in your crumbled paneer. Be careful not to mash it too much; we want nice little chunks. I once got a bit overzealous and ended up with more of a paste, which worked, kinda, but the texture wasn’t as satisfying. Cook for just 2-3 minutes, letting the paneer absorb all those amazing achari flavors.
- Add Freshness and Cool:: Take the skillet off the heat and stir in your fresh, chopped cilantro. The vibrant green against the rich orange of the paneer just looks so inviting! Let the filling cool down a bit. This is a crucial step, truly, because if it’s too hot, it’ll make your naan soggy later. I’ve learned that the hard way, trust me. While it’s cooling, you can get your mini naan ready!
- Assemble the Achari Paneer Naan Bombs:: Time to assemble our little flavor bombs! Lay out your mini naan breads. Spoon a generous amount of the cooled achari paneer filling onto one half of each naan. Then, sprinkle a good pinch of shredded mozzarella cheese over the paneer. Don’t be shy with the cheese; it’s what makes these bombs gooey and wonderful! I always think, ‘a little extra cheese never hurt anyone,’ right?
- Fold and Seal:: Carefully fold the other half of the naan over the filling, creating a half-moon shape. Gently press down the edges to seal them. You can use a fork to crimp the edges if you want a really secure seal and a pretty pattern – a trick my grandma taught me! Sometimes, if I’m rushing, I just press with my fingers, and it works out just fine too. Don’t stress too much about perfection here; rustic is charming!
- Bake to Golden Perfection:: Preheat your oven to 375°F (190°C). Place your assembled Achari Paneer Naan Bombs on a baking sheet. You can brush them with a little melted butter or oil for extra goldenness, but it’s optional. Bake for 8-10 minutes, or until the naan is golden brown and the cheese is bubbly and melted. Oh, the smell that fills your kitchen at this point is just heavenly! Sprinkle with chaat masala right out of the oven. Serve them warm and watch them disappear!