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Cheesy Spiced Naan Bombs

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.
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Prep Time 30 minutes
Cook Time 18 minutes
Total Time 48 minutes
Course Appetizer
Cuisine American
Servings 15
Calories 230 kcal

Equipment

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

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

Instructions
 

  • Combine all filling ingredients in a bowl and mix well.
  • Mix dry and wet dough ingredients. Knead 3–4 mins. Rest 30 mins.
  • Divide dough into 15 balls. Rest 30 mins.
  • Flatten each ball, add filling + mozzarella cube, seal into a ball.
  • Brush with milk. Top with kalonji seeds. Rest 10 mins.
  • Bake at 200°C for 18 mins, or air fry at 190°C for 9 mins.
  • Brush hot naan bombs with garlic-chili butter.
  • 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
Keyword Cheesy Spiced Naan Bombs