Hey everyone! This is one quick and insanely easy and oh-so-good and comforting recipes that is just perfect for a weekend brunch! Ready in under 30 minutes—yep from scratch!—and all of a sudden you're called names like rockstar, genius etc.
This recipe was developed in a pinch when one sunday morning, we're running low on groceries and we're scraping our scalps on what to eat, and we talked about eating potato parathas (stuffed bread) and I thought that was too much work so a lightbulb went off and I decided to turn it inside out and make an ope-faced Naan instead! Genius, I know!
Alright here's the recipe!
Open Faced Spicy Potato Naan Flatbread with Cilantro Chutney
Ingredients
Two large potatoes (washed and chopped to 1 inch pieces)
1 red/yellow medium size onion (sliced)
1 tbsp Coriander powder
1 tbsp Olive Oil + 2 tbsp for frying
1 tsp Cumin powder
1 tsp Paprika
1 tomato (washed and chopped)
1 inch piece of ginger (peeled and chopped very fine)
1 tsp salt and pepper each
Cilantro
Water to boil
1/2 Jalapeno (optional)
1 cup Tofu (optional)
Ingredients for flatbread
1 1/2 cup all purpose flour (alternatively you can substitute all purpose flour for 1/2 cup of chick pea flour. Total quantity should still be 1 1/2 cups)
pinch of salt
1 /2 to 1 cup water
1/2 cup yogurt
1 tbsp olive oil
1 tsp baking powder
Ingredients for Cilantro Chutney
1 cup Cilantro (washed)
2 inch piece of ginger (skin peeled)
1/2 Onion (peeled and chopped roughly)
1/2 tsp salt
2 tsp Dry Mango Powder (if you don't have access to this ingredient you can add juice of 1 lime plus 1 tsp sugar)
In a large pot, bring 8 to 10 cups of water to boil. When water is boiling, add the chopped potatoes to it and boil till fork tender—approx. 10 to 15 minutes.
In the meantime, toss all the chutney ingredients into a food processor and pulse till you have a fine puree. If it's too sticky you can add 2 tbsp of water, or as much as you like to reach a sauce like consistency. Check for seasoning if you do add additional water. Transfer to a bowl and set aside. Chutney ✔️
In another bowl, sift the flour(s) and add the salt, olive oil, baking powder and 1/2 cup water, the yogurt, and add more as you go. Knead the dough really well, and transfer it to your working station and massage it firmly with the back of your palm, pressing down on it as you knead it. When done, the dough should resemble pizza dough but be a bit firmer.
Time to check on the potatoes. When they're fork tender, transfer into a bowl and let drain out all the water. Wait for 1 more minute to allow them to dry out even more. Add all the spices, seasonings and herbs (Coriander powder, Cumin powder, ginger, Paprika and salt+pepper) and mash the potatoes well, integrating all the spices well. Add some roughly chopped Cilantro. Save a bit for the garnish.
Bring a large frying pan to medium high heat and at this time preheat your oven to 400 degrees.
Add 2 tbsp olive oil to the hot pan, and transfer the mashed potatoes to fry. Press down with a spatula to ensure even contact with the pan surface. Let if fry for 5 to 6 minutes, and then flip and repeat frying for 4 to 5 minutes.
Ok, we're almost there! On a baking sheet, roll out some foil, and lightly grease it. Roll out the dough and spread it out like you would spread a rectangular pizza dough. Cover as much surface area as possible, but don't make the dough too thin. Ensure the dough is spread evenly.
When the oven is preheated, half bake the dough for 4 minutes in the oven on the middle rack.
Carefully remove the tray with the dough and spread the potato mix all over it evenly, covering as much area as possible. Add some thinly cubed Tofu (to mimic Paneer) if you wish on top and drizzle some oil on the potatoes and place it back in the oven for 6 to 8 minutes, or until the sides are golden brown.
When done, drizzle some cilantro chutney and add some chopped tomatoes, fresh cilantro and and serve hot slices.
