Rec cred: ruhana ebrahim
Pic cred: @ruhanas_kitchen
6 garlic butter naan
2 tablespoon oil
Pinch mustard seeds
2 curry leaves
Pinch Jeeru (Cumin) seeds
1⁄2 teaspoon salt
1⁄2 teaspoon dhana Jeeru (Cumin) powder
1⁄4 teaspoon turmeric powder
Pinch green chilli garlic paste
Water as needed
1 tablespoon lemon juice/mustard sauce
Chopped dhania (coriander)
Cube potatoes, toss in above.
Heat oil with seeds and leaves until seeds pop and add aloo and fry till tender.
Remove curry leaves.
Roughly mash potatoes adding lemon/mustard.
When a little cooled add chopped dhania (coriander).
Heat naan in microwave.
Slit in half and then open naan pockets.
Fill in potato filling.
Note: may add grated gouda cheese to filling.