Blog Post


With Chef Sunil

Paneer Tikka Naan Bombs


Makes 16-18 1.5 Inch Balls

Flour: 2 Cups

Baking Soda: 1/2 Tsp

Salt: 1 Tsp

Sugar: 1 Tsp

Curd: 50 Ml

Oil: 1 Tbsp

Water: As Required


Paneer: 120 Gms

Capsicum : 1 Medium

Onions: 1 Medium

Tandoori Marination: 4-5 Tbsp

Oil: 1 Tbsp

Chaat Masala: 1 Tbsp

Salt: As Required

Hara Dhania: 1/3 Cup

Cheese: 50 Gms

Mayonnaise: 4-5 Tbsp

Oil: 2 Tbsp

Chili Powder: 1/2 Tsp

Haldi: 1/2 Tsp

Til: 1 Tsp

Kalonji: 1 Tsp


1 Make a dough with ingredients from flour to water, knead well, cover and keep aside the dough for 1 hour at least.

2 Roll out the dough to about 3 mm thickness and cut out round discs.

3 To make the filling, cut small dices of the paneer, onions and capsicum and apply tandoori marination (, keep aside for 30 minutes.

4 Heat oil in a pan and pan, toss the marinated paneer till cooked and dry, for about 4-5 minutes. Remove in a bowl, cool and sprinkle chaat masala, salt, chopped dhania, grated cheese and mayonnaise, mix.

5 Put a spoonful of this mixture in the cut out roundel, make a ball and seal the edges.

6 Meanwhile in a small bowl add oil, haldi, chili powder, til and kalonji, brush this mixture over the stuffed balls and bake in an oven at 200C/390F for 7-10 minutes or till light golden brown on top.

7 Serve with tomato sauce or green chutney or chutney mayonnaise.

8 Enjoy!