If you’re ready to redefine everything you know about stuffed naan with this Ube Cheese Naan, step this way – I have the perfect cheese naan recipe for you!
Purple ube (sweet potato naan) with spicy cheese filling
It’s time to put away the sugar and turn up the heat. While the internet has conditioned us to expect a dessert, this version is a 100% savoury Ube Naan stuffed with a spicy, melted core of paneer, mozzarella, green chilli and cumin.
It’s super vibrant in colour, a great way of incorporating a vegetable into a flatbread dough and fun to make!
I promise it’s not just a viral trend!
We’re moving beyond the trends and looking at the big picture: ube is a root vegetable, and it’s high time we treated it like one.
This green chili paneer naan is the ultimate fusion, using the natural earthiness of the purple yam to create a pillowy, soft dough that perfectly balances a sharp, salty cheese filling.
If you’ve been looking for a Cheese Naan recipe that actually works for dinner, stop over-thinking the ‘rules’ and trust the process.
Let’s break down how to make this purple-coloured, spicy cheese naan.
Why Ube Cheese Naan?
We have a tendency to pigeonhole ingredients. We see a gorgeous violet hue and our brains immediately start searching for vanilla, coconut or milkiness. But ube (purple sweet potato) is a starch that possesses a subtle depth that is far more versatile than a dessert ingredient, although it does a wonderful job at those.
The cheese naan filling
When I decided to stuff this naan dough with creamy mozzarella, paneer, earthy cumin and the sharp, biting heat of green chillies, I wasn’t trying to be ‘edgy.’ I was trying to put my finger on the savoury potential of ube.
The result was a vibrant lilac-tinted naan filled with soft white cheese that’s not only visually striking, but a flatbread that demands you start eating with your soul.
Cheese naan: is it fusion or confusion?
I know the purists are already typing their, ‘What have you done?!’ comments. To them, I say: look at the reality of the ingredients, not the projection of your expectations.
If we never dared to cross-pollinate flavours, our culinary world would be boring and stagnant.
Trust the process!
The first bite is a sensory reset. Your eyes see a dessert, but your palate experiences a savoury, spicy, salty naan. It’s a reminder that food should be an experiment, a conversation, and occasionally, a little bit of a shock.
Stop asking if it makes sense and start asking how soon you can get it onto a hot tawa.
Trust the process, embrace the purple, and pass the raita.
Tips for a pillowy soft stuffed cheese naan
If you’ve ever worked with ube before, you know it’s dense. To prevent your naan from turning into a purple brick, we are leaning into a high-lift chemistry hack.
The double lift strategy: We’re using self-raising flour and an extra touch of baking powder. When these meet the lactic acid in the plain yogurt, it creates an immediate airy reaction. This is the secret to getting those iconic naan bubbles even with the added weight of the mashed purple sweet potato.
The ube prep: Ensure your mashed ube is completely smooth and at room temperature before mixing. Any cold clumps will weigh down the dough and prevent that uniform purple glow. I like to microwave the ube in their skin until soft to ensure the flesh doesn’t become waterlogged. You can also steam them.
Don’t fear the sticky: Because of the moisture in the yoghurt and ube, the dough might feel tackier than a standard naan. Use a light hand with extra flour; you want it just dry enough to handle, but hydrated enough to steam-puff on the tawa.
The fat factor: A touch of oil in the dough isn’t just for flavour – it’s for shortening the gluten strands. This ensures that even after the naan cools, it stays soft and pliable rather than becoming rubbery.
The sear: Get your tawa screaming hot before cooking the naan. You want the outside to char quickly to lock in the moisture from the yoghurt, leaving the inside steamy and the cheese perfectly soft and gooey.
The upside-down cooking method for naan
This recipe for Ube Cheese Naan uses the upside-down cooking method.
It requires you to dampen the underside of the naan with water before placing it on a pre-heated tawa (flat iron, steel or aluminium pan used mostly for cooking Indian bread).
You can also use a frying pan, but this method will not work on non-stick surfaces.
If you do not have a suitable pan, feel free to try one of these three alternative methods for cooking naan.
3 alternative methods for cooking naan
HOW TO COOK NAAN IN A FRYING PAN: The above cooking method may not be your preference. In this case, simply skip the water step and cook the naan on both sides in a very hot frying pan. Non-stick is fine to use in this case. Serve as they are or finish under the grill or over an open flame.
HOW TO COOK NAAN UNDER A GRILL: For extra char, you can cook the naan under the grill. Cook on both sides for a minute or two. Always keep an eye on them to make sure they don’t burn.
HOW TO COOK NAAN IN AN OVEN: Arrange the naan on a lined baking tray and bake in a 220°C/430°F oven for 4-5 minutes. You might need to use a few trays depending on size and space.
Ube Cheese Naan Recipe | Purple Sweet Potato Stuffed Cheese Naan
Ube Cheese Naan
If you’re ready to redefine everything you know about stuffed naan with this Ube Cheese Naan, step this way – I have the perfect cheese naan recipe for you. It features purple sweet potatoes for a fun and exciting twist on stuffed cheese naan.
Ingredients
For the ube naan dough:
- 165g mashed ube (purple sweet potato), see recipe notes
- 325g self raising flour
- 2 tbsp full-fat plain yoghurt
- 1 tsp baking powder
- 3/4 tsp salt
- 1 tbsp oil (any flavourless)
- 150ml warm water
For the filling:
- 220g shop-bought paneer, grated
- 100g low-moisture mozzarella, grated
- 4 hot green chillies, very finely chopped
- 1 tsp cumin seeds
- 1/2 tsp salt
You will also need:
- 4-5 tbsp plain flour, for dusting and rolling
- 75g salted butter, for spreading on the cooked naan
Instructions
To make the naan dough:
- In a large plate with high sides or bowl, mix together the flour, ube, salt and baking powder. Mix to combine. Make a well in the centre and add the oil and yoghurt.
- Add the warm water and use your fingers to begin mixing it with the yoghurt and oil. Bring the flour to the centre a little at a time and mix to create a sticky dough. Knead for 8-10 minutes until smooth and soft. The mixture may feel a little sticky but this is okay. Do not add any extra flour.
- Cover the dough with cling film. Allow to rest for 30 minutes while you make the stuffing.
To make the chilli-cheese stuffing:
- In a bowl, combine the paneer, mozzarella, chillies, salt and cumin. Knead with your hands, to mash everything together. If it feels dry and crumbly, add a teaspoon of water and try again, repeating until you have a cheese mixture that holds its shape when you press it together into a ball. Divide this mixture into four or six equal portions, depending on how many naans yoou're making.
To make the Ube Cheese Naan (WATCH VIDEO FOR A VISUAL OF THE TECHNIQUE):
- Divide the rested dough into four or six equal portions. Cover the dough with cling film to prevent it from drying out.
- Lightly flour a rolling board or clean worktop. Take a piece of naan dough and roll or press it out into a circle around 6-cm wide. Place a portion of cheese stuffing on top and pinch the dough together to fully enclose it inside. It will look like a dumpling. There should be no gaps or holes the stuffing could escape from during rolling.
- Lightly flour the surface again and gently use your middle three fingers (palm-side down) to pat the dough into a thick round disc, starting from the centre and working your way outwards. This will help distribute the filling evenly.
- Use a rolling pin to gently roll the Ube Cheese Naan in a circular motion, between the centre and edges. Don't apply too much pressure. You can use your hands to turn it as you roll. Once it reaches the desired size (around 18-cm/7 inches wide depending on how thick or thin you like your naan). Carefully roll up and down a few times to even out the surface. The Ube Cheese Naan is now ready to cook.
To cook the Ube Cheese Naan:
- Heat a tawa or large frying pan over a med-high heat (about 4-5 minutes). Do not use a non-stick pan for this cooking method. I use steel or anodised aluminium.
- Carefully turn the naan over and apply a thin film of room temperature water all over the surface of the naan. Very carefully place the naan on the pre-heated tawa, water-side down. Cook for 40-50 seconds or until small bubbles appear on the surface of the naan.
- Pick the pan up by the handle (use an oven glove if it's very hot) and flip the pan upside down to cook the naan directly over the flame. The water will ensure the naan sticks to the pan. Cook until charred spots appear all over the surface of the naan.
- Use a metal spatula or turner to gently release the naan from the tawa or pan.
- Brush with butter. Serve immediately or keep the naan in an insulated container while you cook the rest of them.
- Repeat these steps for the remaining naan.
Notes
To cook the purple sweet potatoes (I used 2 small ones for this recipe), wash the well, dock all over with a fork and place on a microwave-safe plate. Cook on HIGH power for 7 minutes. Allow to cool for 10 minutes before peeling the skins off and mashing the flesh thoroughly using the back of a fork.
Alternative cooking methods:
- The above cooking method may not be your preference. In this case, simply skip the water step and cook the naan on both sides in a very hot frying pan. Non-stick is fine to use in this case.
- For extra char, you can place the naans under the grill for a few seconds.
- Arrange the naans on a lined baking tray and bake in a 220°C/430°F oven for 4-5 minutes.
Nutrition Information:
Yield: 6 Serving Size: 1 gramsAmount Per Serving: Calories: 575Total Fat: 34gSaturated Fat: 19gTrans Fat: 1gUnsaturated Fat: 12gCholesterol: 91mgSodium: 1498mgCarbohydrates: 49gFiber: 2gSugar: 3gProtein: 18g
More Indian bread recipes
If you like this, you’ll love my recipe for Boursin Aloo Paratha
Indian Appetizers for a Party (25+ Vegetarian Recipes)
Looking for a list of Indian appetizers for a party? You've come to the right place! Explore incredible Indian flavours with my collection of Indian vegetarian appetizer recipes that are perfect for parties, potlucks, festivals and well... any celebration! Not only are there loads of quick Indian starters for a crowd, there are also easy Indian starters to make ahead. That means you'll have more time with friends and family. From Air-Fryer Samosas to the most mouth watering Paneer Tikka, there's something for everyone.
Learn how to make the most delicious Tandoori Paneer Tikka, just like your favourite Indian restaurant! Pieces of paneer (cottage cheese), peppers and onions are first marinated in yoghurt and spices, and then skewered and grilled to smoky perfection. Serve with naan and mint yoghurt. Here's an easy to follow recipe and video.
Here's a delicious recipe for the crispiest air fryer samosas. You won't believe these lightly-spiced, vegetable parcels aren't deep fried! They're vegan-friendly too.
Feed a crowd with this vibrant and flavoursome Curry Pasta Salad. It's loaded with freshness, crunch and mild spices. The perfect Indian-inspired salad dish to serve alongside burgers, sandwiches and your favourite bbq dishes. This easy pasta salad recipe is so simple to make in batches for packed lunches, picnics and meal prep. Feel free to switch up the veggies to whatever you have in the fridge!
Try this easy recipe for golden fried mogo chips with hot chilli 'bomb sauce', Indian East African style. Mogo, also known as cassava or yuca is tasty and simple to make. Think of it as a more flavoursome and robust potato chip. The outside is so crispy it's almost flaky, and the inside is soft, with a starchy fluffiness. The bomb sauce is a spicy lemon butter with tonnes of flavour. Perfect for dipping. Serve as an appetizer, side dish or snack.
Golden Punjabi samosas drenched in refreshing pink yoghurt sauce and green chutney. The samosa chaat is topped with tender chickpeas, red onion, boondi pearls, sev and crispy spinach leaves before serving. Samosa Chaat is a total crowd pleaser; An Indian appetizer with incredible flavours and a vibrant finish.
Crispy paneer cubes wok-fried in a chilli and garlic sauce with crunchy peppers and onions. A real Indo-Chinese crowd pleaser and Indian restaurant favourite. This dish is perfect as an appetizer, or as part of a larger meal with rice or noodles.
Make the most of sweet, seasonal squash with this celebration of Indo-Chinese flavours. The crispy pumpkin wedges are tossed in a fiery chilli and garlic sauce.
My Pull-Apart Samosa Bread is packed with spicy vegetable samosa filling. If you’re craving those ever-popular Indian snacks, but want something a little out of the box for your next party, this is the recipe for you.
Crispy, spiced nuggets of okra served with a hot and spicy vegan mayo. Put the natural stickiness of okra to work by creating a "glue" for crunchy panko breadcrumbs and coconut. Fry or bake for a delicious, golden snack. Once you start, you won't be able to stop eating. Dip them in my Atomic Red Chilli Mayo for addictive heat!
Gyoza Bhajia are the ultimate Asian mashup when it comes to tasty vegetarian finger food. Crispy dumplings covered in a spicy bhajia batter.
Gujarati Handvo is a golden, fermented rice and lentil cake with vegetables and spices. Some call this delicious tea-time snack Ondhwo, but it has many different names.
Follow my video tutorial and make this easy Garlic Butter Khichu (Papdi no Lot) recipe. It's a delicious steamed rice flour snack from Gujarat, India.
A fragrant chilli crisp stir fry with tempura aubergines and homemade chilli oil. This is a flavour explosion, so serve it with plain, steamed Jasmine rice or noodles.
Inspired by India's royal kitchens, this Paneer Tikka is packed with chunks of grilled cottage cheese and apricots. Serve inside flaky saffron paratha, along with mint chutney and pink pickled onions.
A tasty 2-in-1 way to enjoy the Gujarati snacks Patra and Dhokla, together! A layer of tamarind-spiced colocasia rolls baked into spongy dhokla (khaman) batter. A tempering of spices goes on top and this snack is ready to slice and serve. Enjoy with your favourite chutneys for a light and flavoursome Indian snack at any time of day.
Hot and spicy Indian masala fries in restaurant-style Jalfrezi sauce. Big flavours! This makes for an amazing starter or side dish.
The only recipe you need to make a deliciously easy garlic bread! This simple garlic bread recipe is perfect for sharing. Use any type of flatbread or crusty loaf you have to hand. My favourite is to have it on Afghani Naan or French baguette. Top with cheese or keep it plain. It's delicious with gooey, melted mozzarella. Pro tip: Add a touch of fresh lemon zest for lemon and garlic bread.
XXL potato wedges with a crispy spice and rice coating. Serve these curry leaf-topped wedges with your favourite dips.
Crispy fried spinach leaves topped with a monsoon of Mumbai chaat favourites including masala yoghurt, red, green and tamarind chutneys, onions, tomatoes and crunchy sev. They get more addictive with every bite! If you're a lover of nachos, try this Indian-style chaat.
This Tandoori Stuffed Mushroom Tikka is filled with cheesy garlic and corn stuffing. Make a delicious tandoori marinade, skewer the mushrooms and grill for a smoky finish. A stunning appetizer.
Never underestimate the power of Masala Cheese Scones and a mug of hot tea. This casual comfort combo is my go-to for when I need a dose of nostalgia.
Make light work of preparing Indian samosas with this simple but show-stopping Giant Sharing Samosa. Stuff this super-size samosa with a classic combination of potatoes, peas and mixed spices.
Top with a mountain of Indian chaat favourites like crunchy sev, masala yoghurt, more onions, tomatoes, chaat masala and three kinds of chutney. I won’t even tell if you choose to sprinkle in some crushed crisps.
Flavour bomb incoming! For the ultimate Vegetable Manchurian, I toss crispy vegetable dumplings in a hot and garlicky Indo-Chinese sauce. It’s fiery, loaded with flavour and gives your favourite Asian restaurant a run for its’ money.
American Chinese takeout favourite General Tso's Chicken gets a vegetarian makeover with this Desi Chinese-inspired paneer (fresh cheese) version. Crisp-coated creamy paneer nuggets tossed in a sticky spicy, sweet and sour sauce.
These Easy Vegan Curry Puffs are light, flaky and perfectly addictive. They’re stuffed with Asian-style curried vegetables, soy sauce and coconut milk.
Indo-Chinese cuisine is a treasured part of India’s food culture. The Chinese immigrant community in India began centuries ago, and many Hakka settlers lay down new roots around the ports of Kolkata and Madras. The vibrant and flavoursome cooking of India’s Chinese communities has carved a place in all our appetites.