This chilli garlic naan is here to change your flatbread game for good! Inspired by flavours of the Maharashtrian condiment, thecha this is definitely one for the keeps and will make even the most boring sabzi taste so much better. Scroll down to find out how to make the softest, yummiest naan you’ve ever had!
Love Indian Bread? Try my Easy Butter Garlic Naan, Garlic Cheese Kulcha, Perfect Pooris - Fluffy and Light as air! or Lachha Paratha | Flaky Layered Flatbread!
If you know me, you know how much I love my naan, and how seriously I take this stuff. So when I tell you this chilli garlic naan is EPIC, you best believe it! It features an incredibly soft bread that’s filled with garlicky, spicy flavours and has a cheesy centre that makes the whole thing a total party-in-your-mouth. And the best part - the whole thing can be cooked on the stovetop and give tandoor like results!
This naan is inspired by my love for thecha, the spicy Maharashtrian condiment, and is bursting with flavour. Dip this thecha naan in your favourite paneer or chicken curry, and believe me, you’ve got a winner right here!
But first, what is thecha?
Thecha is a spicy, garlicky, Maharashtrian condiment that’s primarily made with green chillies and garlic. It’s like a chutney and has a spicy, garlicky flavour. Whole green chillies and cloves of garlic are first tempered in oil until thoroughly blistered on all sides and then pounded in a mortar and pestle until coarsely ground. Thecha is usually served with bhakri, thalipeeth, bajra roti, and jowar roti.
Richa’s Top Tips To Make The Best Stovetop Chilli Garlic Naan or Thecha Naan
- A cast iron pan is the best way to cook naan on the stovetop as it helps to distribute heat more evenly and delivers that charred exterior and smokey flavour. But if you don’t have one, a non-stick pan will also work.
- While the shape of the naan is not important, I recommend paying attention to the thickness. Make sure to roll the naan quite thin as that will allow it to puff up and become nice and crispy on the bottom.
- You can dust a little dry flour to prevent the dough from sticking to the board. Try not to go too overboard though, as too much dry flour can give your naan a bitter taste.
- The pan on which you are planning to cook the naan should be hot, but not smoking. If it’s not hot, the dough won’t stick properly. And if it’s smoking, then the naan will cook and burn from the outside, but remain undercooked on the inside.
This chilli garlic naan is the perfect way to wow guests and serve them something absolutely delicious. It is also a great way to make your weeknight meals more interesting. Some of my favourite curries to serve this with are paneer butter masala, butter chicken, paneer kali mirch, chicken ghee roast, paneer lababdar, dhaba style chicken curry, and kadai chicken. But you can serve it with any curry of your choice, and I promise you, it will taste absolutely delicious!
Watch the Recipe Video
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Thecha Naan | Stuffed Chilli Cheese Naan
Ingredients
Naan Dough
- 2 Cups All Purpose Flour Maida
- ½ Teaspoon Salt
- 2 Teaspoon Sugar
- 1 Teaspoon Active Dry Yeast
- 2 Tablespoons Yoghurt Curd
- 2 Tablespoons Lukewarm Milk
- 1 Tablespoon Ghee Or Oil
- ½ Cup Lukewarm Water
Thecha
- 1 tablespoon Oil
- 15 Green Chillies Stems Removed
- 7-8 Garlic Cloves
- ¼ Teaspoon Salt
- Other Ingredients
- ½ Cup Grated Cheese Preferably Mozzarella
- ¼ Cup Butter
- 1 Tablespoon Nigella Seeds Kalonji
Instructions
Make the Dough
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Add all the ingredients for the naan dough except oil and water to a bowl and mix. Pour in oil and lukewarm water and mix.
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If using a stand mixer, knead for 5 minutes on medium speed. If kneading by hand, knead for 6-8 minutes till the dough is smooth.
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Place the dough in a greased bowl and cover it with a cloth or cling film. Place the bowl to proof the dough in a warm spot and let it double in size. This can take between 1-3 hours based on the weather.
Making the Thecha
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Heat oil on a tava or shallow pan and add green chillies and garlic. Let them blister on all sides - this takes a few minutes. Be careful as they splutter sometimes.
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Add them to a mortar and pestle, along with salt, and pound them into a coarse paste. You can either use it immediately or store it in an airtight container in the fridge for up to 2 days
Making the Thecha Butter and Stuffing
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Mix a teaspoon of thecha to butter and mix to combine. Add another teaspoon of thecha to the grated cheese and mix. We’ll need thecha cheese to stuff the naan and thecha butter to brush the naan with
Preparing the Naan
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Take a ball of dough and gently smash it with your fingers into a circle 3-4 cm in diameter. Add a tablespoon of thecha cheese in the centre and bring the edges together to stuff and seal the dough (watch the recipe video).
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Now flip this over and roll it out into a thin oval or circular shape. Use dry flour while rolling.
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Brush the top lightly with water and sprinkle nigella seeds on top.
Baking the Naan
Stovetop Instructions: When ready to cook, preheat an iron tava on the stove and place it upside down.
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Flip the naan and brush the other side lightly with water and then place the water side down on the upside-down tava. Let this cook for a minute or so till you start seeing bubbles and then flip the tava over so that the naan is directly over the flames. Move the tava around till the bubbles become bigger, the naan is brown all over and charred around the edges.
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Remove the naan to a plate and brush with thecha butter. Serve hot
Baking in an OONI Oven: Preheat the OONI oven till the temperature on the pizza stone reaches 350-400C.
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Dust the pizza peel with flour and swiftly move the rolled-out naan on the peel. Transfer it to the pizza peel.
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Wait for 30-45 seconds will bubbles start appearing. Gently turn the naan around every 15 seconds till it’s cooked and has a slight char around the edges. This takes approx 30-60 seconds.
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Remove the naan to a plate and brush with thecha butter. Serve hot
Nutrition
The post Chilli Garlic Naan | Thecha Naan appeared first on My Food Story.
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