Cheesy Spiced Naan Bombs

Cheesy spiced naan bombs are the ultimate flavor-packed snack. Imagine soft, pillowy naan dough stuffed with a spiced paneer-potato filling and a molten mozzarella core. These little bombs of joy are topped with crunchy kalonji seeds and brushed with a fragrant garlic-chili butter for a street food-style finish—minus the deep fryer.

Perfect for parties, game nights, or your next potluck, these naan bombs are deeply satisfying, surprisingly easy to prep, and completely customizable. Once you make them, they’ll be on repeat.

Why You’ll Love These Cheesy Spiced Naan Bombs

this recipe

• ✅ Crispy outside, melty cheese inside
• ✅ Bold Indian masala in every bite
• ✅ Baked or air-fried—no deep frying needed
• ✅ Fun to make and even better to serve
• ✅ Freezer-friendly before baking

Ingredients

🧀 Filling

• 1 cup grated paneer
• 1 medium boiled potato, mashed
• 1 cup grated mozzarella cheese
• 10–12 mozzarella cubes (1 cm each)
• 2 tbsp fresh coriander, chopped
• ¼ tsp salt
• 1 tsp chaat masala
• 2 tsp achaar masala (pickle masala)
• 1.5 tsp roasted kasuri methi, powdered

🍞 Naan Dough

• 220g all-purpose flour
• 60g whole wheat flour
• 1 tbsp fine semolina
• 1 tsp salt
• 2 tsp sugar
• ⅛ tsp baking soda
• ⅛ tsp baking powder
• 80ml plain curd
• 60ml milk (plus extra as needed)
• 2 tbsp oil (divided)

🌶️ Topping

• 3 tbsp melted butter
• 1–2 green chillies, minced
• 1 tbsp fresh coriander, finely chopped
• 1 tsp grated garlic
• Milk (for brushing)
• 1 tbsp kalonji seeds (nigella)

Instructions

1. Make the Filling
   Mix grated paneer, mashed potato, grated mozzarella, coriander, salt, chaat masala, achaar masala, and kasuri methi until combined. Set aside.
2. Knead the Dough
   In a large bowl, combine both flours, semolina, salt, sugar, baking soda, baking powder, curd, milk, and 1 tbsp oil. Knead 3–4 minutes into a soft dough. Drizzle 1 tbsp oil, knead briefly, and rest covered for 30 minutes.
3. Divide and Rest
   Divide dough into 15 balls. Place on a greased tray, cover, and rest for 30 minutes.
4. Fill the Naan Bombs
   Roll each ball into a 9 cm circle. Spoon in filling, place a mozzarella cube in the center, then seal the dough tightly. Brush tops with milk and sprinkle with kalonji seeds. Let rest 10 minutes.
5. Make Chili-Garlic Butter
   Mix melted butter, minced green chili, chopped coriander, and grated garlic in a small bowl.
6. Bake, Air Fry, or Use Pizza Oven
   • Oven: Preheat to 200°C (390°F). Bake for 18 minutes or until golden brown.
   • Air Fryer: Preheat to 190°C (375°F). Cook 8–9 minutes until golden.
   • Pizza Oven: Bake at 700°C for 8 minutes (off flame), then char tops for 1 min.
7. Brush and Serve
   While hot, brush generously with garlic-chili butter. Serve with chutney or raita.

Recipe Details

• Prep Time: 30 minutes
• Cook Time: 18 minutes
• Total Time: ~50 minutes
• Yield: 15 naan bombs
• Skill Level: Intermediate

Nutrition Facts (Per Naan Bomb – Estimate)

• Calories: 185
• Carbs: 18g
• Protein: 7g
• Fat: 9g
• Sodium: 220mg

Tips & Variations

• 🧈 Use real butter for topping—it seals flavor
• 🔥 For extra spice, add green chili to the filling
• 🧀 No paneer? Use extra potato or tofu
• ❄️ To freeze: Fill and shape bombs, freeze unbaked
• 🌿 For gluten-free: Try with GF all-purpose flour and xanthan gum

FAQs

Q: Can I make these dairy-free?
Yes! Use tofu for paneer and vegan cheese. Replace curd with unsweetened plant-based yogurt.

Q: What if I don’t have achaar masala?
Mix 1 tsp garam masala with ½ tsp amchur and mustard powder.

Q: How long can they be stored?
Up to 2 days in the fridge. Reheat in oven/air fryer for best texture.

Q: What do I serve them with?
Mint chutney, tamarind chutney, or even a creamy cucumber raita.

Cheesy Spiced Naan Bombs

Stuffed with spiced paneer, potato, and gooey cheese, these naan bombs are the perfect Indian fusion snack—oven-baked, bold, and utterly addictive.

Print Recipe Pin Recipe

Prep Time 30 minutes mins

Cook Time 18 minutes mins

Total Time 48 minutes mins

Servings: 15

Course: Appetizer

Cuisine: American

Calories: 230

Ingredients Equipment Method Notes

Ingredients

  

• **Filling**
• – 1 cup grated paneer
• – 1 boiled potato mashed
• – 1 cup grated mozzarella
• – 10–12 small mozzarella cubes
• – 2 tbsp coriander chopped
• – ¼ tsp salt
• – 1 tsp chaat masala
• – 2 tsp achaar masala
• – 1.5 tsp roasted kasuri methi
• **Naan Dough**
• – 220g all-purpose flour
• – 60g whole wheat flour
• – 1 tbsp semolina
• – 1 tsp salt
• – 2 tsp sugar
• – ⅛ tsp baking soda
• – ⅛ tsp baking powder
• – 80ml curd
• – 60ml milk
• – 2 tbsp oil
• **Topping**
• – 3 tbsp melted butter
• – 1–2 green chillies minced
• – 1 tbsp coriander finely chopped
• – 1 tsp grated garlic
• – 1 tbsp kalonji seeds
• – Milk for brushing

Equipment

• Mixing bowls
• Rolling Pin
• – Baking tray or air fryer
• Pastry brush

Method

 

1. Combine all filling ingredients in a bowl and mix well.
2. Mix dry and wet dough ingredients. Knead 3–4 mins. Rest 30 mins.
3. Divide dough into 15 balls. Rest 30 mins.
4. Flatten each ball, add filling + mozzarella cube, seal into a ball.
5. Brush with milk. Top with kalonji seeds. Rest 10 mins.
6. Bake at 200°C for 18 mins, or air fry at 190°C for 9 mins.
7. Brush hot naan bombs with garlic-chili butter.
8. Serve with chutney or dip of choice.

Notes

– Freeze unbaked bombs for up to 1 month
– Add chopped green chili to filling for heat
– Use tofu and vegan cheese for a dairy-free version

Conclusion

These cheesy spiced naan bombs bring everything we love about Indian snacks into a fun, melty, perfectly baked bite. Whether you serve them as starters, street-style snacks, or a cheeky lunch, they’re guaranteed to be a hit. No deep fryer needed—just bold flavor, a golden crust, and gooey cheese.