This chilli garlic naan is here to change your flatbread game for good! Inspired by flavours of the Maharashtrian condiment, thecha this is definitely one for the keeps and will make even the most boring sabzi taste so much...

This chilli garlic naan is here to change your flatbread game for good! Inspired by flavours of the Maharashtrian condiment, thecha this is definitely one for the keeps and will make even the most boring sabzi taste so much better. Scroll down to find out how to make the softest, yummiest naan you’ve ever had! 

If you know me, you know how much I love my naan, and how seriously I take this stuff. So when I tell you this chilli garlic naan is EPIC, you best believe it! It features an incredibly soft bread that’s filled with garlicky, spicy flavours and has a cheesy centre that makes the whole thing a total party-in-your-mouth. And the best part - the whole thing can be cooked on the stovetop and give tandoor like results!

This naan is inspired by my love for thecha, the spicy Maharashtrian condiment, and is bursting with flavour. Dip this thecha naan in your favourite paneer or chicken curry, and believe me, you’ve got a winner right here! 

But first, what is thecha? 

Thecha is a spicy, garlicky, Maharashtrian condiment that’s primarily made with green chillies and garlic. It’s like a chutney and has a spicy, garlicky flavour. Whole green chillies and cloves of garlic are first tempered in oil until thoroughly blistered on all sides and then pounded in a mortar and pestle until coarsely ground. Thecha is usually served with bhakri, thalipeeth, bajra roti, and jowar roti. 

Richa’s Top Tips To Make The Best Stovetop Chilli Garlic Naan or Thecha Naan

A cast iron pan is the best way to cook naan on the stovetop as it helps to distribute heat more evenly and delivers that charred exterior and smokey flavour. But if you don’t have one, a non-stick pan will also work. While the shape of the naan is not important, I recommend paying attention to the thickness. Make sure to roll the naan quite thin as that will allow it to puff up and become nice and crispy on the bottom. You can dust a little dry flour to prevent the dough from sticking to the board. Try not to go too overboard though, as too much dry flour can give your naan a bitter taste. The pan on which you are planning to cook the naan should be hot, but not smoking. If it’s not hot, the dough won’t stick properly. And if it’s smoking, then the naan will cook and burn from the outside, but remain undercooked on the inside.   

This chilli garlic naan is the perfect way to wow guests and serve them something absolutely delicious. It is also a great way to make your weeknight meals more interesting. Some of my favourite curries to serve this with are paneer butter masala, butter chicken, paneer kali mirch, chicken ghee roast, paneer lababdar, dhaba style chicken curry, and kadai chicken. But you can serve it with any curry of your choice, and I promise you, it will taste absolutely delicious!  

Watch the Recipe Video

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The post Chilli Garlic Naan | Thecha Naan appeared first on My Food Story.

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