Paneer aur Padina Naan

Ingredients

Refined flour (maida) rotis 4 cups
Baking powder 1 teaspoon
Soda bicarbonate 1/2 teaspoon
Salt to taste
Sugar 2 teaspoons
Egg 1
Milk 1 cup
Yogurt 2 tablespoons
Oil 2 tablespoons
Onion seeds (kalonji) 2 teaspoons
Butter as required

FOR STUFFING

Cottage cheese (paneer), grated 800 grams
Oil 3 tablespoons
Cumin seeds 2 teaspoons
Onions 2 medium
Green chillies, chopped 4
Coriander and mint chutney 1/2 cup
Salt to taste

Method

Sieve refined flour with baking powder, soda bicarbonate and salt into a deep bowl. Add sugar, egg, milk, yogurt and sufficient water and knead into a medium soft dough.
Apply oil.
Cover with a damp muslin cloth and set aside for one hour.
For the stuffing heat oil in a pan.
Add cumin seeds. When they begin to change colour add onions and green chillies and sauté on medium heat for a minute. Add Coriander and Mint Chutney and continue to sauté for another minute.
Add grated paneer and salt, toss well and transfer onto a plate to cool.
Divide into eight equal portions.
Knead the dough again and divide it into eight equal portions.
Make round balls and dust them with flour.
Flatten each ball and shape them into four- inch discs using a rolling pin. Place one portion of paneer mixture on the disc, gather the edges together and shape into a ball again.
Sprinkle one fourth teaspoon of kalonji, press lightly and roll out into a seven-inch diameter disc using a rolling pin.
Similarly make the remaining naans.
Heat a pressure cooker.
Rub a wet hand on one side of the naan, gently stick the dampened side to the inner wall of the pressure cooker.
Take care to apply enough water while sticking the naan.
Place the cooker over the flame upside down so that the open end is towards the flame.
Cook on high heat for two to three minutes then reduce the heat and cook for two to three minutes more.
Straighten the cooker and gently dislodge the naan from the cooker wall.
Cut into quarters and serve hot with a dollop of butter.