How To Make Naanza | Naanza Recipe | Cheesy Naanza | Spinach Stuffing Recipe | Palak Stuffed Naan Recipe | Naan Pizza Recipe | Spinach Snack Recipes | Spinach Naan Pizza | Veg Naanza Recipe | Paneer Naanza | How To Make Naan | Naan Bread | Spinach & Cheese Naanza | Jain Naanza | Quick Party Appetizer | Party Snacks | Spinach Recipes Indian | Rajshri Food
Learn how to make Naanza at home with our Chef Ruchi Bharani
Servings – 2
Spinach & Cheese Naanza Ingredients:
Introduction – 0:00
How To Make The Dough For Naanza – 0:24
2 cups Plain Flour
1/2 cup Curd
1 tsp Baking Powder
1/2 tsp Salt
1 tbsp Oil
Water
How To Make Spinach & Paneer Filling For Naanza – 1:02
Oil
1 tsp Garlic (chopped)
3 cups Spinach ((chopped)
1/2 tsp Chilli Flakes
1/2 tsp Garam Masala
2 Pinches Pepper Powder
1 tsp Chaat Masala
Salt
2 Pinches Sugar
200 gms Paneer (crumbled)
1 tsp Corn Flour
2 tbsp Butter ( Melted )
1 tbsp Garlic (chopped)
How To Shape & Stuff The Fillings into Naanza – 2:40
How To Roast The Naan – 3:32
How To Add Toppings on Naanza – 4:07
Cheese
Spring Onion (chopped)
Red Chilli Flakes
How To Make Naanza on Tawa – 4:50
Garnishing The Naanza – 5:48
Chilli Sauce
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Host: Ruchi Bharani
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About Naan
Naan (Hindi: नान,Persian: نان, romanized: nān, Punjabi: ਨਾਨ, Pashto : نان Dari: نان,Bengali: নান) is a leavened, oven-baked or tawa-fried flatbread[1] which is found in the cuisines mainly of Western Asia, Central Asia, Indian subcontinent, Indonesia, Myanmar, and the Caribbean. Typically, it is brushed with some water but in some other cultures such as those in the Indian Subcontinent, they brush ghee or butter. It enjoys a special position in the Indian cuisine as it can be used to scoop other foods and gravies or served stuffed with a filling. Raisins, lentils and spices can be added. Naan is a natural marriage with Indian and Bangladeshi curries and gravies and can also be covered with, or served as a wrap for, various toppings of vegetables, or cheeses. This version is sometimes prepared as fast food. It can also be dipped into such soups as dal and goes well with sabzis (also known as shaakh).
Credit: YouTube/Rajshri Food
