Pumpkin wattleseed naan

An Indian classic turned on its head with native ingredients. Spiced pumpkin stuffed wattle seed naan served with burrata and bush tomato chutney.

Pumpkin wattleseed naan Credit: Adam Liaw

• serves

  2

• prep

  45 minutes

• cook

  20 minutes

• difficulty

  Mid

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Ingredients

• 1 tsp butter or ghee, for brushing
• 100 g burrata
• 1 punnet micro rocket

Naan

• 3 tsp roasted wattle seed, plus extra to serve
• 140 g plain flour
• 2 tbsp milk
• ½ tsp baking powder
• ½ tsp salt

Filling

• 2 tsp ghee or butter
• 3 g ginger garlic paste
• 1 long green chilli, finely chopped
• 1 tsp Kashmiri chilli powder
• 2 tsp ground coriander
• ¼ tsp turmeric powder
• ½ tsp ground cumin
• 60 g peeled butternut pumpkin, coarsely grated
• salt, to taste

Bush tomato chutney

• 1 tbsp ghee
• ¼ tsp mustard seeds
• 2 dried red chillies
• ¼ tsp fennel seeds
• ¼ tsp fenugreek seeds
• 6 dried bush tomatoes, chopped
• 1 sprig curry leaves, leaves picked
• 2 tomatoes, chopped
• 1 tsp Kashmiri chilli powder
• ½ tsp ground coriander
• ½ tsp ground cumin

Resting time: 30 minutes

Chilling/freezing time: 15 minutes

Instructions

1. For the naan, place all the ingredients in a bowl and stir until a dough forms. Cut in half, then shape each half into a smooth ball. Wrap in plastic wrap and stand at room temperature for 30 minutes.
2. Meanwhile, for the filling, heat the ghee or butter in a frying pan over medium heat. Add the ginger garlic paste and stir for 1-2 minutes or until fragrant. Add the chilli and stir for another minute, then add the spices and stir for 1-2 minutes or until fragrant. Add the grated pumpkin and stir for another few minutes or until the pumpkin is just soft and has released some of its water. Season to taste, then set aside to cool.
3. For the bush tomato chutney, heat the ghee in a frying pan over medium heat. Add the mustard seeds, whole red dried chillies, fennel seeds and fenugreek seeds and stir for 1-2 minutes or until fragrant. Add the bush tomato and curry leaves and stir for another 1-2 minutes. Add the fresh tomatoes and salt and stir until the tomato starts to release its juices. Add the remaining spices and stir for another 1-2 minutes or until fragrant. Remove from the oven and stand until cool, then blitz in a blender until the mixture reaches a chutney consistency.
4. Preheat the oven to as high as it will go (or get a tandoor oven going if you have one). To fill the naan, roll out each piece of dough into a round about the size of your palm. Place the filling in the centre of each round, then bring up the sides and twist to seal. Place seam side down on a lightly floured surface and roll out thinly, but not so much the stuffing starts to come out.
5. Place on a lightly oiled tray and bake for a few minutes or until golden and puffed. Brush with butter and sprinkle with a little extra roasted wattle seed.
6. To assemble, cut each naan into quarters and place on serving plates. Top with a dollop of bush tomato chutney, then top with the burrata and micro rocket.

 

Photography by Adam Liaw.

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Cook's Notes

Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.

Stream free On Demand

Modern Indian

Watch The Full Episode Here

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Watch The Full Episode Here

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