Kalonji Kasuri Methi Naan with Caramelised Onion Paste

Ingredients

For the Naan

• 2 cups All-purpose flour (maida)
• ¼ cup Yogurt
• ½ cup, adjust as needed Warm milk
• 1 tsp Baking powder
• ¼ tsp Baking soda
• ¾ tsp Salt
• 1 tsp Sugar
• 1 tbsp Ghee or oil
• 1½ tbsp Kasuri methi, crushed
• 2 tbsp Caramelised onion paste
• 2 tsp Kalonji seeds
• Extra kasuri methi or minced garlic – optional, for topping
• Ghee or butter – for brushing
• ¼ tsp MSG

For the Caramelised Onion Paste

• 2 Onions, thinly sliced
• 1 tbsp Oil or ghee
• a pinch Salt

Method of Preparation

Chef Guntas Sethi

1. Make the Onion Paste

   Sauté the sliced onions slowly in oil with a pinch of salt for 20–25 minutes until deep brown and jammy. Blend with a little water. Use 2 tbsp of the prepared paste for the dough.

2. Prepare the Dough

   Combine flour, baking powder, baking soda, salt, sugar, crushed kasuri methi, caramelised onion paste and MSG in a bowl. Gradually add yogurt and warm milk to form a soft, slightly sticky dough. Knead with ghee until smooth. Cover and rest for 1½–2 hours.

3. Divide the Dough

   Divide the dough into six balls. Roll each into a teardrop shape. Sprinkle one side with kalonji seeds and extra kasuri methi or minced garlic. Press lightly.

4. Prepare the Naan

   Brush the plain side with water and place the wet side down on a hot tawa. When bubbles appear, invert the tawa over the flame to char the top, or flip using tongs. Brush immediately with ghee.