And I read in this book "The Professional Chef's Techniques of Healthy cooking" (The Culinary Institute of America) that any time you replace white flour with whole wheat flour, double the amount of yeast the recipe calls for. Ofcourse that was for the pizza dough, so I thought why can't it work for the Naans too? right?, so that was the other change I made to the original recipe. I did use the potato but in dry form (the potato flakes). See the naan for yourself!
I baked this naan in my regular oven under broiler and they came out perfect. I set the oven first at 450 degrees F and then turn the broiler and I placed the naan on a baking sheet lined with aluminum foil so they don't stick and baked for about 5-7 minutes and they were done.
For the Chole recipe:
1 can of chickpeas (drained)
1 small onionn chopped finely
2 tsp of ginger-garlic paste
1 tbsp kasuri methi
salt to taste
2 tbsp oil,
1/2 tbsp punjabi chole masala (any)
1/2 tsp haldi1/2 tsp chili powder
1 tsp dhania powder
1 tsp jeera powder
2 tomatoes chopped
Heat oil in a pan and saute onions on high heat till they are slightly brown. Add the ginger-garlic paste and saute for few minutes and then add the kasuri methi and stir for couple of minutes. Now add the chopped tomatoes and cook till the oil floats on top. Now add all the masalas except the garam masala and cook for about 2 minutes and then add the chole and simmer for 10 minutes. Sprinkle the garam masala and check the seasonings. You can adjust the salt and spices according to your taste. Sprinkle chopped cilantro and serve with Naan or Bhature, onion rings and lemon/lime wedges.