PREPARATION

1. In a mixing bowl, add 620 grams all purpose flour, 1 teaspoon baking powder, 1/2 teaspoon baking soda, 1 teaspoon salt, 2 tablespoons yogurt, 45 milliliters ghee, 250 milliliters milk and knead it into a smooth soft dough.

2. Rest the dough for 1 hour.

3. In a blender, add 10 grams coriander, 10 grams mint, 2 green chili, 1 ginger, 2 tablespoons water and blend it into a smooth puree.

4. Transfer this into a bowl, add 1/4 teaspoon black salt and mix it well.

5. Heat 2 tablespoons ghee in a pan, add 2 teaspoons cumin, 1 tablespoon green chili and stir well.

6. Add 120 grams onions and fry till translucent.

7. Then, add the blended mixture and mix it well.

8. Cook for 3 - 5 minutes.

9. Now, add 600 grams grated paneer and mix it well.

10. Cook for 5 - 7 minutes.

11. Add 1/2 teaspoon salt and mix it again.

12. Cook for another 3 - 5 minutes.

13. Remove it from heat and keep aside.

14. Take a ball from dough and flatten it with the help of your hands.

15. Put the paneer mixture in the center and roll it into a ball.

16. Garnish nigella seeds on top of it.

17. Flatten it with help of your hands to make a naan.

18. Place it on a hot tawa and prick the top with fork.

19. Now place it on a baking tray.

20. Preheat the oven to 350°F/180°C. Bake for 5 - 7 minutes.

21. Remove it from oven and brush it with butter.

22. Serve hot with chole.