Naan is one thing that goes well with every Indian curry or dry vegetable dish. From makhhni daal, to Jeera aloo, it works like it is made for the dish. I have had a variety of naans. I like them a lot, but avoid them in the restaurants/dhabas for they make it with all purpose flour, which is not that healthy.
So, whenever I make them at home I try to use whole wheat flour. But, on special days when I have guests, I do the mercy of adding some all-purpose flour. Just to give that restaurant touch! Ding!
It was one of these days when a friend couple was coming for dinner and I was planning the menu. I couldn’t decide upon what bread to serve with dum aloo and punjabi chhole. At first, I thought of making pooris, but the health conscious girl in me and also my guest friend won’t let me do that. So, I decided on naan. The next question in my head was – what? The usual naan! Usual is just so not me. I did some more thinking and came up with the idea of making tomato naan. It came out so well that everyone loved it.
I repeated the naans for another guest couple some days later and they ended up eating more naans they would normally have in a meal. I secretly danced when they asked for more 😉