Cheesy Spiced Naan Bombs are everything you love about Indian street food and melty cheese snacks rolled into one bite-sized wonder. These soft, golden dough balls are stuffed with a bold mix of spiced paneer, creamy mashed potatoes, and molten mozzarella—then brushed with garlicky butter and baked (or air fried!) until irresistible. Whether served at a festive party or a cozy family dinner, these naan bombs explode with flavor, texture, and aroma in every bite.
Table of Contents
Why You’ll Love This Recipe
- 🔥 Fusion of North Indian spices + gooey cheese
- 🧄 Garlic butter topping takes it to the next level
- 🥔 Great for make-ahead and meal prepping
- 🍽️ Oven, air fryer, or pizza oven friendly
- 🧀 Kids and adults both love the cheesy surprise center
Ingredients
For the Filling:
- 1 cup grated paneer
- 1 medium boiled potato, mashed
- 1 cup grated mozzarella
- 10–12 cubes mozzarella (~1cm each)
- 2 tbsp chopped fresh coriander
- ¼ tsp salt
- 1 tsp chaat masala
- 2 tsp achaar (pickle) masala
- 1½ tsp roasted kasuri methi, powdered
For the Naan Dough:
- 1¾ cups (220g) all-purpose flour
- ½ cup (60g) whole wheat flour
- 1 tbsp fine semolina
- 1 tsp salt
- 2 tsp sugar
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- ⅓ cup curd (plain yogurt)
- ¼ cup milk (plus more if needed)
- 2 tbsp neutral oil (divided)
- 1 tbsp kalonji (nigella seeds), for topping
- Milk, for brushing
For the Garlic Butter Topping:
- 3 tbsp melted butter
- 1–2 green chilies, minced
- 1 tbsp finely chopped coriander
- 1 tsp grated garlic
Instructions
1. Make the Filling
In a bowl, mix grated paneer, mashed potato, shredded mozzarella, coriander, salt, chaat masala, achaar masala, and kasuri methi. Set aside.
2. Prepare the Dough
In a large mixing bowl, combine all-purpose flour, wheat flour, semolina, salt, sugar, baking powder, and baking soda. Add curd, milk, and 1 tbsp oil. Knead into a soft dough (3–4 minutes). Add remaining oil, knead briefly, and cover. Rest for 30 minutes.
3. Divide and Roll
Split dough into 15 equal balls. Rest 10 minutes. Roll each into a 3½-inch round.
4. Fill and Shape
Place 1 tbsp of filling in the center of each round. Top with a mozzarella cube. Pinch and seal well to form a stuffed ball. Place seam-side down. Brush with milk and sprinkle kalonji seeds.
5. Cook (Choose Your Method)
Air Fryer: Preheat to 190°C (375°F). Bake naan bombs for 8–9 minutes until golden.
Oven: Preheat to 200°C (392°F). Bake for 18 minutes until golden brown.
Pizza Oven: Preheat to high heat (~700°C). Bake naan bombs on a skillet for 8 minutes, then char tops briefly.
6. Brush and Serve
Mix melted butter, garlic, green chili, and coriander. Brush generously over hot naan bombs. Serve warm for the ultimate cheese pull!
Recipe Details
- Prep Time: 30 minutes
- Cook Time: 18 minutes (oven)
- Total Time: 50 minutes
- Servings: 15 naan bombs
Nutrition Facts (Per Bomb – Estimated)
- Calories: 230
- Protein: 8g
- Carbs: 18g
- Fat: 13g
- Sugar: 1g
- Sodium: 290mg
Tips & Variations
- 🧈 Don’t skip the garlic butter—it seals in moisture and boosts flavor
- 🧀 Swap mozzarella with Monterey Jack or gouda for variety
- 🥬 Add spinach or grated carrot for a veggie twist
- 🌶️ Adjust spice by increasing or skipping the green chilies
- ❄️ To freeze: Freeze unbaked bombs and cook from frozen (add 5 minutes cook time)
FAQs
Can I make the dough ahead?
Yes, refrigerate for up to 24 hours. Bring to room temp before rolling.
What is achaar masala?
It’s a pickle spice blend. Substitute with a mix of garam masala, amchur, and mustard powder if needed.
Can I make them without cheese?
Yes—skip mozzarella and increase paneer or add sautéed bell peppers.
What can I serve with these?
Mint chutney, tamarind sauce, or a creamy cucumber raita.
How do I reheat leftovers?
Reheat in oven or air fryer at 180°C until warmed through (avoid microwave).
Cheesy Spiced Naan Bombs
Equipment
- Mixing bowls
- Rolling Pin
- Oven, air fryer, or pizza oven
- Pastry brush
Ingredients
- Filling:
- 1 cup grated paneer
- 1 medium boiled potato mashed
- 1 cup grated mozzarella
- 10 –12 mozzarella cubes
- 2 tbsp chopped coriander
- ¼ tsp salt
- 1 tsp chaat masala
- 2 tsp achaar masala
- 1½ tsp roasted kasuri methi
- Dough:
- 1¾ cups all-purpose flour
- ½ cup whole wheat flour
- 1 tbsp semolina
- 1 tsp salt
- 2 tsp sugar
- ⅛ tsp baking soda
- ⅛ tsp baking powder
- ⅓ cup curd
- ¼ cup milk
- 2 tbsp oil
- 1 tbsp kalonji seeds
- Milk for brushing
- Garlic Butter Topping:
- 3 tbsp butter melted
- 1 –2 green chilies minced
- 1 tbsp chopped coriander
- 1 tsp grated garlic
Instructions
- Make the filling with paneer, mashed potato, spices, and grated cheese.
- Mix and knead dough with flours, curd, milk, and oil. Let rest 30 mins.
- Divide into 15 balls, roll each into 3½-inch discs.
- Fill each with mixture and a mozzarella cube. Seal well.
- Brush tops with milk, sprinkle kalonji. Rest 10 mins.
- Bake or air fry until golden brown.
- Brush hot bombs with garlic butter and serve warm.
Notes
Conclusion
Cheesy Spiced Naan Bombs bring together the comfort of homemade bread and the excitement of Indian flavors in every bite. With their gooey center, buttery crust, and spice-laced aroma, they’re perfect for game days, parties, or even weeknight indulgence. Once you try them, they’ll become a go-to in your fusion recipe rotation.